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Gluten-Free Chiffon Cake is an American-style sponge cake known for its light, airy texture. In this version, we use only rice flour and starches to avoid gluten, replace granulated sugar with organic agave syrup, and add a hint of cocoa for extra flavor. The result is irresistibly light yet indulgent—perfect for a healthy treat that feels like a guilty pleasure.
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Baked Desserts| Gluten-Free
Equipment
- Stand Mixer
- Whisk
- Sieve
- 20 cm (8-inch) high-sided tube (chiffon) cake pan
- Large baking pan for water bath
Ingredients
- 6 Whole Eggs
- 120 gr Organic Agave Syrup
- 72 gr Rice Oil
- 100 gr Water
- 120 gr Rice Flour
- 60 gr Rice Starch
- 40 gr Boiling Water
- 20 gr Unsweetened Cocoa Powder
- 1 cucchiaio Apple Cider Vinegar
- 1 Pinch Of Salt
- 1 bacca Seeds From 1 Vanilla Bean (Or 1 Teaspoon Vanilla Extract)
Instructions
- Preheat your oven to 120 °C (approximately 250 °F).
- In a clean bowl, beat egg whites until soft peaks form. They should be well aerated yet still slightly tender to fold in easily.
- Mix cocoa with boiling water until smooth. (Optional: for extra flavor, stir in 1 teaspoon of baking rum.)
- In a tall container, blend rice oil and water using an immersion blender until the mixture turns pale and creamy.
- In a large bowl, sift together rice flour and rice starch. Add salt and vanilla, and whisk to combine.
- Stir in egg yolks, agave syrup, apple cider vinegar, and the oil-water emulsion into the dry ingredients. Whisk gently until smooth and lump-free.
- Fold in one-quarter of the egg whites using a whisk to lighten the batter, then gently fold in the rest in three additions—lifting from the bottom and rotating the bowl to maintain airiness.
- Pour batter into the ungreased chiffon pan. Swirl the cocoa mixture on top and use a skewer or toothpick to create a marbled effect.
- Tap the pan lightly on the countertop to release air bubbles. Do not grease the pan.
- Place the chiffon pan inside a larger baking pan and pour hot water into the larger pan to create a water bath (about 1 cm of water).
- Bake for 60 minutes at 120 °C.
- Immediately remove from oven and invert the pan—rest it on the central tube or on its built-in feet to cool upside down until completely set.
- Once cool, run a thin spatula around the edges, detach the sides and base of the pan carefully, and unmold the cake gently.
- Serve as is, or pair with fruit compote for a delicious accompaniment.
Video
Notes
- To use a different pan size:
- 24 cm pan → multiply ingredients by 1.3
- 26 cm pan → multiply by 1.4
Nutrition
Serving: 50g | Calories: 350kcal | Carbohydrates: 43g | Protein: 7g | Fat: 17g | Fiber: 2g | Sugar: 14g
13 comments about “Chiffon Cake Senza Glutine”
Ho fatto ieri questa torta e mi è piaciuta tantissimo. Non eccessivamente dolce, ma soprattutto una nuvola. È veramente soffice, umida e molto alta, anche senza lievito. Se ho capito bene 100 gr di succo d’agave possono essere sostituiti da 160 gr di zucchero?
Salve e complimenti per il sito, è davvero ben fatto
Chiedo,con quanto zucchero semolato posso sostituire lo sciroppo d’agave?
Grazie per la risposta
Saluti
Ciao Loredana,
sono contento che Biancolievito ti piaccia!
Puoi sostituire l0 sciroppo d’agave con 160gr di zucchero semolato!
A presto!
Come posso sostituire le uova
Sono allergica
Ciao Anna,
la Chiffon Cake e la Cotton Cake basano le loro caratteristiche di morbidezza ed umidità sull’alto quantitativo di uova e sulla preparazione che prevede di alleggerire l’impasto con un (cospicuo) quantitativo di albumi montati a neve. Questo per dirti che purtroppo per queste torte è impossibile trovare un mix di ingredienti (naturali e reperibili a livello casalingo) che possano sostituire le uova e replicare l’effetto!