Gluten-Free Chiffon Cake
By the Gluten Free Recipes team ·
This airy gluten-free chiffon cake boasts a tender crumb and a delicate sweetness, perfect for any occasion. Enjoy its light texture, enhanced by your choice of decadent chocolate chips or vibrant berries for a delightful burst of flavor.
At a glance: This medium desserts recipe yields 4 servings in about 55 minutes (20 min prep, 35 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, granulated sugar, unsalted butter — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chiffon Cake: When preparing this desserts recipe, to prevent cross-contamination with gluten, always ensure your work surfaces, utensils, and all ingredient packaging are thoroughly cleaned and certified gluten-free. Be especially mindful of ingredients like chocolate chips, which can sometimes be processed in facilities that handle gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Chiffon Cake: This recipe is designed to be gluten-free by utilizing a certified gluten-free flour blend. It avoids all gluten-containing grains.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs, separated
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup chocolate chips or fresh berries
Instructions
- 1
Preheat your oven to 350°F (175°C) and prepare a 9-inch cake pan by greasing and lining the bottom with parchment paper. This ensures the cake releases easily after baking.
- 2
In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is pale yellow and fluffy, about 3-4 minutes. Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next, then stir in the pure vanilla extract until fragrant.
- 3
In a separate medium bowl, whisk together the certified gluten-free all-purpose flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined and no dry streaks remain. Be careful not to overmix.
- 4
Gently fold in your chosen mix-ins, such as gluten-free chocolate chips or fresh berries, until evenly distributed throughout the batter. Pour the batter into the prepared cake pan and spread it evenly with a spatula.
- 5
Bake for approximately 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown. Allow the cake to cool completely in the pan on a wire rack before attempting to remove it, as gluten-free baked goods firm up significantly as they cool.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- Melt chocolate over a double boiler or in 20-second microwave bursts, stirring between each, to prevent scorching.
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