Vegan & Gluten-free Chiffon Cake

Since some of my chiffon cake recipes became quite popular, I kept receiving comments like:

"Can you make it without eggs?"
"Can you make it gluten-free?"
"Can you make it dairy-free?"

Whether it's due to an egg or dairy allergy, gluten intolerance, or simply following a vegan lifestyle, I know many people have been looking for a chiffon substitution they can enjoy. After plenty of testing, I came up with this gluten-free, egg-free, and dairy-free version made with homemade aquafaba (chickpea liquid).

It is not exactly like a traditional egg-based chiffon cake, but it has its own unique character and it is a plant-based alternative for anyone who hasn't been able to enjoy chiffon cake because of dietary restrictions.

🥣 Tools you need

1. Hand mixer
2. 4-inch round baking pan
3. Parchment paper/Pan side liner
4. Mixing bowls
5. Whisk and Spatula

📝 Ingredients (for two 4-inch round pan)

Cake Batter

1. 100g rice flour
2. 3g baking powder
3. 20g sugar
4. 20g corn oil or melted coconut oil
5. 100g water

Aquafaba Meringue

1. 40g homemade aquafaba
2. 20g sugar
3. A few drops of lemon juice
4. 4g cornstarch

🍳 How to make aquafaba at home

I like making aquafaba myself because I can control how concentrated it is, which creates a stronger and more stable meringue than most canned versions.

Ingredients

1. 200g dried chickpeas
2. Plenty of water for soaking
3. 1,000 g fresh water

Instructions

1. Soak the dried chickpeas overnight in plenty of water.
2. The next day, drain and discard the soaking water.
3. Add the soaked chickpeas and 1 kg fresh water to a deep pot.
4. Cover with a lid and simmer gently for about 2 hours.
5. Remove the chickpeas, then continue simmering the cooking liquid uncovered until it reduces slightly and becomes lightly thickened.
6. Let the aquafaba cool completely, then refrigerate it.

Storage

Freeze any extra aquafaba in small portions. When you're ready to use it, thaw it until it's still slightly slushy. Cold aquafaba whips more easily and creates a more stable meringue.

🍳 Step-by-step Instructions 

1. Prepare the batter

In a bowl, whisk together the rice flour, baking powder, and sugar. Add the oil and water, then whisk until smooth and no lumps remain. Set aside.

2. Make the aquafaba meringue

Place the cold, slightly slushy aquafaba into a clean mixing bowl. Add sugar and a few drops of lemon juice and start whipping. Add the cornstarch in between and continue whipping until stiff peaks form.

The meringue should be glossy and hold its shape well.

3. Fold the batter

Fold gently the meringue into the batter in 3 additions, being careful not to deflate the mixture. Stop folding once the batter is smooth and no white streaks remain.

4. Bake

Pour the batter into two 4-inch chiffon cake pans.

Gently tap the pan once or twice on the counter to release any large air bubbles. Bake in a preheated 160°C (320°F) oven for 30–40 minutes using top and bottom heat. For an even softer and more moist texture, you can also bake the cake using a water bath. If you are using a loose-bottom pan, make sure to wrap the outside bottom of the pan tightly with aluminum foil to prevent any water from leaking into the batter.

Every oven is different, so baking time and temperature may vary.

5. Cool

Cool the cakes upside down.  Allow the cake to cool completely before removing it from the mold.

🙋 Frequently Asked Questions (FAQ)

1. Can I use canned aquafaba?

Yes. The liquid from canned chickpeas can work, but homemade aquafaba is often more consistent because you can reduce it to the perfect concentration.

2. Why should the aquafaba be partially frozen?

Slightly slushy aquafaba whips faster and usually creates a stronger, more stable meringue, just like the normal egg whites.

3. Can I substitute another gluten-free flour?

Yes, I would recommend you give it a try. But this recipe was developed using rice flour. Other gluten-free flours or flour blends absorb liquid differently, so the texture and rise may change. You can also use low-gluten wheat flour if you don’t want to make a gluten-free version. 

Make sure to use certified gluten-free cornstarch if you need this recipe to be completely gluten-free. 

4. Why didn't my cake rise?

Here are a few common reasons:

1. The aquafaba wasn't whipped to stiff peaks.
2. The batter was overmixed while folding.
3. The aquafaba wasn't concentrated enough.
4. The cake is not fully baked.

It's also normal that this cake may not rise as much as a traditional egg-based chiffon cake. Without eggs, the structure and volume will be slightly different, but it will still have a soft and delicate texture. 

5. Serving suggestions

I recommend to enjoy it with some toppings such as:

1. Dairy-free yogurt
2. Chocolate sauce
3. Strawberry, raspberry jam
4. Fresh berries and fruits
5. A light dusting of powdered sugar

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