Banana Chiffon Cake (Gluten-free, Dairy-free, no refined sugar)

August 9, 2026

This Banana Chiffon Cake is made with rice flour, ripe bananas, and honey. It’s gluten-free, dairy-free, and contains no refined sugar.

The banana brings the natural sweetness and keeps the cake soft and moist, while a properly whipped egg whites give it a light and fluffy texture, no need for baking powder.

This recipe makes one 6-inch cake, or about 6 slices, with approximately 150 calories per slice. It’s a simple and delicious option for breakfast, afternoon tea, or a base for more advanced recipe.

📝 Ingredients (for a 6-inch round pan)

3 large eggs, separated
120g ripe banana, mashed
30g honey (or maple syrup)
30g sunflower oil
70g rice flour
A few drops of lemon juice (for whipping egg whites)

🥣 Tools you need

🍳 Step-by-step Instructions

1. Preheat and prepare the banana batter

Preheat the oven to 170°C (338°F) with top and bottom heat.

Mash the ripe banana into smooth puree.

Add the egg yolks, honey, and sunflower oil. Whisk until the mixture is fully combined and slightly emulsified.

Sift in the rice flour and gently mix until the batter becomes smooth and lump-free.

2. Whip the egg whites

Freeze the egg whites for a few minutes while you prepare the banana batter.

Add a few drops of lemon juice and beat until the egg whites reach medium-stiff peaks.

Since this recipe contains no refined sugar, the meringue might be less stable than traditional chiffon cake recipes. The egg whites will whip quickly, so avoid overbeating, which can make the meringue dry and difficult to fold.

You can also add 4 grams of cornstarch to stabilize the meringue during whipping.

3. Fold the batter

Gently fold in one-third of the whipped egg whites into the banana batter.

Add the remaining egg whites and carefully fold until just combined.

Avoid overmixing to preserve the air bubbles that create the chiffon cake’s soft and fluffy texture.

4. Bake the chiffon cake

Pour the batter into the chiffon cake pan and smooth the surface.

Bake at 170°C (338°F) for approximately 30-35 minutes. Top and bottom heat on a middle rack.

The cake is done when the surface is lightly golden.

If the top browns too quickly, cover loosely with aluminum foil during the last part of baking.

Once baked, remove from the oven and cool upside down completely before slicing.

💡Tips for the best result

Use very ripe bananas for the best natural sweetness and strong banana flavor.
Make sure you measure ingredients accurately with a kitchen scale.
The bowl and beaters should be are completely clean and dry before whipping egg whites.
Do not overmix the batter after adding the meringue.
A chiffon tube pan can give the better rise and texture.
Cool the cake completely before slicing for the cleanest texture.

🙋 Frequently Asked Questions (FAQ)

Can I use regular wheat flour instead of rice flour?

Yes absolutely. But this recipe is designed specifically as a gluten-free chiffon cake using rice flour. Wheat flour would change the texture and structure of the cake a bit. Please check out my other chiffon cake recipes!

Why doesn't this recipe use sugar in the egg whites?

Sugar normally helps stabilize chiffon cake meringue. This recipe relies on careful whipping and gentle folding instead. Make sure your bowl and beaters are completely clean and free from oil. Also freeze the egg whites before whipping can really help.

You can add sugar as you need if you prefer a sweeter taste. But make sure to consider the natural sweetness from the ripe banana.

Why is my chiffon cake not fluffy?

The most common causes are:

Under-whipped egg whites.
Overmixing after adding the egg whites.
Oven temperature or timing is not optimal so the cake is not fully baked.

How should I store banana chiffon cake?

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and allow it to come back to room temperature before serving.