Gluten-Free Chiffon Cake Recipe

Elizabeth Barbone

As written, this recipe makes a light, vanilla-scented caked. To make a lemon chiffon cake, replace vanilla extract with two teaspoon lemon extract. For an orange chiffon cake, replace vanilla extract with one teaspoon orange oil.

Recipe Details

Gluten-Free Chiffon Cake Recipe

Active 45 mins
Total 0 mins
Serves 10 to 12 servings


  • 1 1/2 cups (10 1/4 ouncesgranulated sugar

  • 1 1/4 cups (5 ounces) white rice flour

  • 1/2 cup (3 ouncespotato starch

  • 1/4 cup (1 ounce) tapioca starch

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon xanthan gum

  • 7 large eggs, separated

  • 3/4 cup water

  • 1/2 cup vegetable oil

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon cream of tartar


  1. Adjust oven rack to middle position and preheat oven to 325°F. Whisk together granulated sugar, white rice flour, potato starch, tapioca starch, baking powder, salt, and xanthan gum in medium bowl. Set aside. In large mixing bowl, whisk together egg yolks, water, vegetable oil, and vanilla extract. Add whisked dry ingredients. Mix until thick batter is thick and smooth.

  2. In bowl of stand mixer fitted with whisk attachment, combine egg whites and cream of tartar. Whip on high speed until medium peaks form. Add whipped egg whites, one quarter at a time, to batter. Fold, taking care not to deflate the batter, until no large lumps of egg whites remain.

  3. Spoon batter into ungreased 10-inch tube (angel food) pan. Bake until cake is golden brown and springs back to the touch, about one hour. Remove from oven and immediately invert pan either onto legs that are on the pan or onto the neck of a beer or wine bottle. Allow cake to cool in the pan upside down.

  4. To remove cake from pan, run a knife around the outside of the cake and around the tube. Turn cake onto a serving plate. Store cake, covered, on the counter for up to four days.

Special equipment

Tube pan

This Recipe Appears In

Nutrition Facts (per serving)
306 Calories
12g Fat
44g Carbs
6g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 306
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 8%
Cholesterol 109mg 36%
Sodium 345mg 15%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 3%
Total Sugars 25g
Protein 6g
Vitamin C 0mg 1%
Calcium 93mg 7%
Iron 1mg 8%
Potassium 139mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)