Gluten Free Dairy Free Chocolate Chiffon Cake

Usually, buttermilk is used to create a more intensive flavor in dairy gluten free chocolate chiffon cake. Instead, I switched it out for a different ingredient. It still has that intense chocolate flavor rather than a gentle chocolate flavor as most chocolate chiffon cakes have. Enjoy this gluten free dairy free chocolate chiffon cake with dairy or dairy-free chocolate ganache sauce, and dairy chocolate whipped cream, if desired.

Don’t miss this video of the texture of this cake:

Gluten-Free Dairy-Free Chocolate Chiffon Cake Video

Don’t miss this video showing you how to cool the cake upside down to prevent falling:

How to Cool Chiffon Cake (or Angel Food Cake) Upside Down

Gluten Free Chocolate Chiffon Cake

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 30 minutes

Yield: Makes 12 slices of cake

Gluten Free Chocolate Chiffon Cake

A gluten free dairy free chocolate chiffon cake that has a more intense chocolate flavor due to one additional ingredient.

Ingredients:

Instructions:

  1. Preheat the oven to 325°F with a shelf at the very bottom of the oven.
  2. In the bowl of your electric mixer, add the egg whites and cream of tartar. Beat on medium speed just until stiff but not dry.
  3. Add 1/4 cup sugar and beat about 1 minute to break down most of the sugar. Scoop into another bowl; set aside.
  4. To the original mixing bowl, add 1-1/4 cups sugar, egg yolks, water, and oil. Beat on medium speed until combined. Add the vanilla and mix until evenly distributed.
  5. Sift the flour blend, cocoa powder, baking powder, baking soda, and salt together twice. Then, sift the flour blend a third time right on top of the wet mixture in the bowl. Mix on medium speed until thoroughly combined.
  6. 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.
  7. Spoon the batter into an ungreased 10-inch tube/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.
  8. Bake on the lowest rack of the oven for 45 minutes or until the top springs back when lightly touched with your fingers.
  9. Remove the pan from the oven and invert onto the neck of a bottle. Allow the cake to cool upside down in the pan for at least 1 hour 15 minutes prior to slicing.
  10. Run a knife or offset frosting spatula around the sides the pan and around the center piece. If you have the type of pan that separates into two pieces, remove the cake using the center piece of the pan, which removes the sides. Transfer the cake to a platter.
  11. Slice using a serrated knife and serve each piece topped with chocolate ganache and/or dairy chocolate whipped cream.
  12. You can also slice off the top inch of the cake. Then dig out a tunnel, leaving 1-inch walls and fill the tunnel with chocolate ganache. Then, place the top of the cake back on.

Tips

*I used cornstarch in my flour blend, but you may use tapioca flour/starch if desired.

 

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