I have fallen in love with gluten free chiffon cake. This gluten free banana chiffon cake turned out perfectly with tons of banana flavor! I have also developed recipes for Gluten Free Chocolate Chiffon Cake and Traditional Gluten Free Chiffon Cake. Banana chiffon cake is a challenge. You need to have just the right amount of banana or it becomes too heavy to cool upside down, which important to its light texture.
Check out the texture of this cake in a video here.
Gluten Free Banana Chiffon Cake
Not only is this gluten free banana chiffon cake chock-full of banana flavor, the glaze is as well. The combination is incredible. This cake is dairy free. Make it nut-free by simply omitting the walnut garnish.
For the Cake:
- 7 large eggs* separated
- 1/2 teaspoon cream of tartar
- 1-1/4 cups granulated sugar, divided
- 1 ripe banana, mashed (1/2 cup + 1 tablespoon)
- 3/4 cup water
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure banana extract (optional)
- 2 cups Carla’s Gluten Free All Purpose Flour Blend Recipe
- 1 tablespoon gluten free baking powder (Rumford)
- 1/2 teaspoon salt
For the Banana Glaze:
- 1 cup confectioners' sugar
- 5 tablespoons heavy whipping cream (or full-fat coconut milk or 2 tablespoons non-dairy milk)
- 1 teaspoon pure banana extract
- 1/2 teaspoon pure/gluten free vanilla (McCormick or LorAnn's Clear Imitation)
To Make the Cake:
- Preheat the oven to 325°F with a shelf at the very bottom of the oven.
- In the bowl of your electric mixer, add the egg whites and cream of tartar. Beat on medium speed, adding only 1/4 cup sugar a little at a time. Continue to mix until the egg whites reach stiff but not dry peaks; set aside. If your mixer only has one bowl, transfer the egg white to a clean bowl.
- ln the original mixing bowl, add 1 cup sugar, mashed banana, water, oil, and egg yolks, Beat on medium speed until combined. Add the vanilla and banana extract, if using, and mix until evenly distributed.
- Sift the flour blend, baking powder, and salt together twice. Then, sift the mixture a third time right on top of the wet mixture in the mixing bowl. Beat on medium speed until thoroughly combined.
- Fold one-third of the egg whites into the batter at a time, turning the bowl while folding until no white streaks remain before adding any more.
- Spoon the batter into an ungreased 10-inch tube or an angel food cake pan.
- Using a silicone spatula or spoon, swirl into the batter all the way around to remove any air pockets. Smooth out the top using a silicone or plastic spatula.
- Bake on the lowest rack of the oven for 50 - 60 minutes or until the top springs back quickly when lightly touched with your fingers.
- Remove the pan from the oven and invert onto the neck of a bottle or the legs of an angel food cake pan. Allow the cake to cool at least about 2 hours prior to slicing.
- (I sliced the one in the photo too early, about 90 minutes. That's why it's a bit roughly sliced/not smooth.) Slice with a serrated knife towards yourself, not in a sawing motion. Dip your knife in water for smoother slices.
- Run a knife or offset frosting spatula around the sides of the pan. If you have the type of pan that separates into two pieces, remove the cake using the centerpiece of the pan, which removes the sides. Transfer the pan to a wire rack.
- Run a knife around the centerpiece to loosen the cake. Transfer the cake to a cake platter.
- Slice using a serrated knife and serve each piece topped with Homemade Whipped Cream using banana extract instead of vanilla.
To Make the Glaze:
- Whisk together all of the glaze ingredients until smooth. If you prefer a non-drip glaze, add additional confectioners' sugar or use less cream/milk. Frost the top of the cake and allow to drip down the sides. Add chopped walnuts or pecans to the top if desired.
*The egg whites alone should equal 1 cup minus 1 tablespoon.
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