Dairy-Free Chiffon Cake
Experience the light, airy perfection of this Dairy-Free Chiffon Cake, a delightful twist on the classic dessert that is completely free of dairy yet rich in flavor. Made with simple pantry staples, this cake achieves its signature fluffy and tender texture by folding whipped egg whites into a smooth, oil-based batter. The use of vegetable oil keeps it moist and soft without relying on butter or milk, making it a perfect option for those with dietary restrictions or seeking a dairy-free treat. With just a hint of vanilla for subtle sweetness, it's ideal for any occasion, whether enjoyed plain or dressed up with your favorite dairy-free topping. Easy to prepare and made in a single tube pan, this show-stopping dairy-free cake is sure to become a staple in your recipe repertoire!
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Ingredients
- 1.25 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 5 large Eggs, separated
- 0.5 cup Water
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cream of tartar
Directions
Step 1
Preheat the oven to 325°F (163°C).
Step 2
In a large bowl, sift together the all-purpose flour, baking powder, and salt. Add 3/4 cup of the granulated sugar and whisk to combine.
Step 3
In another bowl, whisk together the egg yolks, water, vegetable oil, and vanilla extract until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 5
In a separate, large clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Step 6
Gradually add the remaining 1/4 cup of sugar to the egg whites, continuing to beat until stiff peaks form.
Step 7
Gently fold the egg whites into the batter a third at a time, being careful not to deflate the mixture.
Step 8
Pour the batter into an ungreased 10-inch tube pan, spreading evenly.
Step 9
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Remove the cake from the oven and invert the pan immediately to cool completely, which prevents the cake from collapsing.
Step 11
Once completely cool, run a knife around the sides of the pan to release the cake.
Step 12
Slice and serve, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (708.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1866.0 |
| Total Fat 54.0g | 0% |
| Saturated Fat 7.7g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 0mg | 0% |
| Sodium 2360.1mg | 0% |
| Total Carbohydrate 321.4g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 202.0g | |
| Protein 33.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 38.3mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 687.3mg | 0% |
Source of Calories