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Gluten free chocolate chiffon cake

Alice - RicetteVegolose
Preparazione 20 min
Cottura 1 h 15 min
Tempo totale 1 h 35 min
Porzioni 8


For the chiffon cake

  • 150 g rice flour
  • 50 g cocoa powder
  • 180 g brown sugar
  • 4 organic eggs
  • 80 g sunflower oil
  • 130 g warm water
  • 1 teaspoon gluten free baking powder
  • a few drops of lemon juice

For the chocolate icing

  • 50 g dark chocolate
  • 30 g plant milk soy or rice


  • Preheat the oven to 325°F. Sift the flour into a bowl with sugar, baking powder and cocoa then make a hole in the center.
  • Separate egg yolks from whites. Mix oil with warm water using a whisk, pour in the middle of the sifted dry ingredients along with egg yolks. Stir with the whisk to obtain a homogeneous batter.
  • Add a few drops of lemon juice to the egg whites and beat until stiff.
  • Add the egg whites to the cake batter little by little, stirring gently bottom up.
  • Pour the cake batter in a 7 inch chiffon cake pan. Bake for 1 hour and 15 minutes.
  • Cool the chiffon cake completely upside down, then run a knife around the pan edges to turn cooled cake out onto a serving plate.
  • Melt dark chocolate in a double boiler, add the milk slightly heated. Stir until you have a smooth and shiny glaze to drizzle over the top of the cake.


The gluten free chocolate chiffon cake keeps well at room temperature up to 4 days, closed in a cake stand or an airtight container. You can also store in the fridge up to one week.