Chiffon cake has a light and soft texture. To give a gluten-free chiffon cake this texture, a flour mix made up of white rice flour, cornstarch and tapioca starch is used (check out gluten-free light cake flour mix recipe). Other than the flour used, all steps for making this chiffon cake are same as the normal one.


Gluten-Free Orange Chiffon Cake | Dietplan-101


  • 4 egg yolks
  • 1/2 cup fresh orange juice
  • grated orange zest (of 3 oranges)
  • 1/3 cup vegetable oil
  • 1/4 tsp salt
  • 5.3 oz. (150 g) gluten-free light cake flour mix* (refer recipe below)
  • 1 tsp baking powder

For meringue:

  • 4 egg whites (at room temperature)
  • 1/8 tsp cream of tartar
  • 1/2 cup (100 g) fine granulated sugar


  1. Preheat oven to 355°F/180°C.
  2. Whisk egg yolks, orange juice and zest, vegetable oil and salt in a large mixing bowl.
  3. Sieve in flour and baking powder and whisk until you have a thick and smooth batter. Set aside.
  4. In another grease-free bowl, beat egg whites until foamy, then add in cream of tartar and beat until soft peaks form.
  5. Add in sugar gradually and continue beating at high speed until stiff peaks form and the meringue is shiny.
  6. Add 1/4 of meringue to the batter and fold in gently so that you won’t deflate the air bubbles.
  7. Repeat the same for the remaining meringue, until you have a smooth batter with no large lumps of meringue remain.
  8. Pour the batter into an UNGREASED 9-in (23-cm) tube pan.
  9. Bake in the preheated oven for about 40 minutes, until the cake is golden brown and springs back when touch.
  10. Remove from oven immediately and INVERT the pan onto a wire rack.
  11. Allow the cake to cool completely in the pan upside down before slicing.
  12. For unfinished portion, cover and store at room temperature for up to 3 days.

Go here for gluten-free light cake flour mix recipe.