Gluten Free Chocolate Chiffon Cake

This chocolate chiffon cake is so spongy, light, soft, and undetectably gluten free! If you want a light cake version, this is most definitely the recipe to go to.

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To start off, make sure you preheat your oven to 325°F and prepare the lowest rack of your oven. Prep 3 8-inch cake pans with parchment paper on the bottom. DO NOT grease the pan, this is a very important step. Also, do not use nonstick pans here, we want to use aluminum cake pans for this recipe.

In the bowl of a stand mixer, whip up your egg whites with the cream of tartar and 1/2 cup of your granulated sugar. Turn on your stand mixer to medium – high speed until the egg whites form into stiff peaks. Set aside.

In another large bowl, combine your egg yolks, water, oil, and vanilla extract. Whisk until this is frothy.

Sift your dry ingredients (gluten free flour, remaining granulated sugar, cocoa powder, baking powder, baking soda, and salt) into the large bowl with the wet ingredients and whisk until well combined.

Add the whipped egg whites in 3-4 batches to the large bowl. Gently fold with a wire whisk or spatula until fully combined.

Pour the batter equally between the 3 8-inch pans. Drop the pans onto your counter once to make sure any large air bubbles come to the surface.

Bake for about 35 minutes or until the cake springs back when lightly pressed.

Optionally, you can cool the cakes upside down on a cooling rack to ensure the volume of the cake remains as full as possible and doesn’t sink in the middle. I have found, that as long as you have baked your cake through, this step is not completely necessary.

When completely cooled, gently run a knife around the edge of the pan to release. Remove the parchment paper.

Dust powdered sugar on top with some whipped cream and enjoy!

Print Recipe

Gluten Free Chocolate Chiffon Cake

Author: glutenfreedelicious

Ingredients

Servings

• 7 eggs (whites and yolks separated)
• 1 ¹⁄₂ cup granulated sugar (divided into 1/2 cup and 1 cup)
• ¹⁄₂ tsp cream of tartar
• 1 ³⁄₄ cup gluten free flour (228 grams)
• ¹⁄₃ cup cocoa powder (40 grams)
• 2 tsp baking powder
• ¹⁄₄ tsp baking soda
• ¹⁄₂ tsp salt
• ³⁄₄ cup water
• ¹⁄₂ cup vegetable oil
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 325°F and prepare the lowest rack of your oven. Prepare 3 8-inch cake pans with parchment paper on the bottom of the pan. DO NOT grease the pans. 

2. In the bowl of a stand mixer, whip the egg whites with the cream of tartar and 1/2 cup of granulated sugar on medium to high speed until stiff peaks are formed. Set aside. 

3. In a large bowl, combine your egg yolks, water, oil, and vanilla extract. Whisk until frothy.

4. Sift your dry ingredients (gluten free flour, cocoa powder, baking powder, baking soda, salt) into the wet ingredients. Whisk until well combined.

5. Add the whipped egg whites in 3-4 batches to the rest of the ingredients and fold gently with a spatula or wire whisk until fully combined.

6. Pour the batter equally between the 3 8-inch pans. Remember, do not grease the pans! 

7. Bake for about 35 minutes or until cake springs back when lightly pressed. Set aside to cool completely.

8. When cooled, gently run a knife around the edges of the pan to release the cake.