Best Gluten-Free Chocolate Chiffon Cake Recipe

As someone who loves a good, indulgent chocolate cake, I always thought gluten-free meant sacrificing the rich, moist texture I crave. But that all changed the day I discovered the magic of the homemade gluten-free chocolate chiffon cake. The lightness, the fluffiness, and the perfect balance of chocolatey goodness had me hooked. Curious about it? Check out the best recipe below!

Why We All Fall For This Gluten-Free Chocolate Chiffon Cake

No flour required: That’s right, no flour needed, making it a fantastic option for those following a gluten-free lifestyle. Instead, we use cornstarch and natural cocoa powder to create that light and airy texture you love in a chiffon cake. Like the flourless matcha cake, it’s a total game-changer for gluten-free bakers who still want a cake that’s fluffy and delicious without sacrificing taste or texture!

Amazing flavor and moist, creamy texture: The flavor of this cake is out of this world—rich, chocolatey, and perfectly balanced. The sponge cake itself shines with its indulgent tenderness. And let’s not forget the decadent mascarpone or chocolate ganache; the combination is just heavenly. Trust me, it’s the kind of cake that’s impossible to stop at just one slice!

Ample room for customizations: You can easily tweak the flavor and toppings to suit your taste. You can experiment with different pan sizes and shapes, frostings, and toppings.

19 Basic Steps To Make Gluten-Free Chocolate Chiffon Cake

Chocolate Chiffon Cake

Step 1

Start by getting your 20g of natural cocoa powder ready and mix it into 50g of hot milk. Stir it until it’s smooth—no lumps allowed! This is the base of our chocolatey goodness. The smell of cocoa is enough to get me excited every time I make this.

Step 2

Now, let’s tackle egg separation. You’ll need 3 eggs—remember to put the yolks in one medium bowl and the whites in another. Don’t worry if a bit of egg shell sneaks in (it happens to the best of us); just fish it out with a spoon. 

I find that having the egg whites in a large bowl gives me more room to beat them properly later.

Step 3

Take your bowl of egg yolks and add in 30g of vegetable oil. Whisk it together until it’s fully combined. This step makes the cake nice and moist. Trust me on this—it’s the secret to keeping the gluten-free chiffon cake light and tender.

Step 4

Pour your cocoa mixture into the yolks and oil. Mix it well to create a smooth batter. You’ll see the batter come to life as it turns a rich, chocolatey color. I always take a moment here to appreciate how good this is going to be.

Step 5

Next, sift in 40g of cornstarch. This is going to give the cake that perfect, airy texture. Stir it until everything is well combined, but be gentle with the mixing. We don’t want to deflate all the air in the batter.

Step 6

Now, let’s work on the meringue. In your separate bowl, add a pinch of salt and 1 tsp of lemon juice to your egg whites. Beat them until they’re foamy—this takes just a few minutes using an electric mixer with a whisk attachment. 

Once foamy, start adding in 60g of sugar, but do it gradually in 3 batches. This ensures you get that glossy, stiff peak that holds its shape. 

Here’s a fun little trick: when you lift your whisk, the meringue should hold up like a little peak. If it does, you’re on the right track!

Step 7

Take 1/3 of the meringue and fold it into the egg yolk mixture. Gently mix it in—it’s important not to deflate the meringue. The goal here is to keep everything light and airy. 

Once that’s combined, carefully fold in the rest of the meringue, turning the bowl as you go. Be patient and fold until it’s all just mixed together. Don’t overdo it, though—you’ll still see a few white streaks, and that’s okay.

Step 8

Now, pour your batter into a 17 cm (7-inch) tube pan. Use a skewer to gently swirl through the batter to break any large air bubbles. I do this slowly to ensure an even rise in the oven.

Once that’s done, tap the pan on the counter a couple of times to release any trapped air. You’re ready to bake!

Step 9

Pop the pan in the oven at 170°C and bake for about 40-45 minutes. I always do the toothpick test toward the end—if it comes out clean, the cake is done. 

The cake should feel light to the touch. While it’s baking, the entire kitchen will start to smell amazing. You’ll know it’s almost time!

Step 10

When the cake is done, remove it from the oven and let it cool completely. I know it’s hard to wait, but trust me—this step is key. It’ll take about 3 hours for the cake to cool down fully. 

This allows it to set, and it makes unmolding a breeze. I always use this time to prep the icing. It’s a good chance to clean up, too!

Step 11

Once the cake is cool, it’s time to unmold it. Turn the pan gently and press the edges while you’re at it. If you’re using a tube pan, run a small knife around the tube to loosen it. 

After that, gently press the bottom of the pan, and the cake should just slide right out. The texture will amaze you—soft, spongy, and just the right amount of bounce.

To make sure the cake looks perfect when you ice it, trim the top for a nice, even surface. This step is optional but highly recommended for a professional finish.

The Icing

Step 13

In a large bowl, combine 250 ml heavy cream, 50g mascarpone cheese, and 35g powdered sugar. Whisk it all together. The mascarpone gives the cream an extra richness that pairs beautifully with the light cake. 

If you’re anything like me, you’ll start getting excited because you can already tell how amazing this is going to taste!

Step 14

Place the mixing bowl over a bowl of iced water, then whip the mixture using an electric mixer. Keep a close eye on it—you’re aiming for soft peaks. This should take just a few minutes. It’s super important not to over-whip; the texture should be smooth and spreadable, not stiff.

Step 15

Now, let’s crumb-coat the cake. Spread a thin layer of the icing all over the cake—this helps to lock in the crumbs and gives a smooth base for the final layer of icing. You don’t need to be perfect here; just get it covered.

Step 16

Once the crumb coat has set, ice the entire cake with a thicker, even layer of your mascarpone cream. Smooth it out with a scraper, and make sure the edges are nice and neat. 

You want the surface to look clean and even. Trust me, the extra time you spend on this step will be worth it!

Chocolate Ganache

Step 17

In a heatproof bowl, combine 33g of dark chocolate and 33g of heavy cream. Microwave the mixture in short bursts, stirring until smooth. The ganache should be silky and shiny. I love how simple yet luxurious this part is!

Step 18

Let the ganache cool to 28-30°C—just enough so it’s pourable but not too hot. When you pour it over the cake, it should cascade down the sides in beautiful drips. 

Pour it slowly, and let it do its thing. I love topping the ganache with fresh strawberries and edible golden leaves for a touch of elegance, but feel free to get creative with your toppings!

Let the ganache settle for about 15 minutes—it’ll firm up just enough to give the cake that gorgeous, glossy finish.

Step 19

Once it’s all set, slice and serve! You’ll find the texture of the cake light, moist, and perfect with the rich ganache and creamy mascarpone icing. Enjoy every bite—you’ve earned it!

Are you a die-hard fan of chocolate? You’re in for an indulgent treat: a whole collection of chocolate-based baking recipes, like this chocolate molten lava cake or no-bake chocolate biscuit mocha mousse cake.

Some Baking Notes

Elevate The Spirit

Sometimes, a little twist is all it takes to elevate your cake to the next level. One of my favorite tricks is to add a splash of rum to the cake batter—just two tablespoons is enough to infuse a subtle yet delightful flavor that’ll surprise everyone! I’ve tried rum, but you can go with anything you like: Baileys, Grand Marnier, or even a flavored liqueur.

Topping Variations

While I love the classic mascarpone icing, sometimes I switch it up with a rich chocolate buttercream frosting or a tangy chocolate cream cheese frosting. For a fun twist, try topping your cake with Oreo buttercream for that irresistible cookie and cream flavor. 

And don’t forget about the textures—I’m a huge fan of adding roasted, chopped almonds or even chocolate chips to add crunch and flavor contrast. Sometimes, a simple dusting of powdered sugar can also be the perfect, elegant finishing touch.

Tips For Fixing A Cracked or Sunken Cake

We’ve all been there—baking a beautiful cake, only for it to crack or sink as it cools. Don’t worry! This usually happens because your oven is running too hot. When the heat is too intense, the crust forms too quickly, causing the cake to expand too rapidly and crack. I’ve learned over the years that using an oven thermometer is a game-changer.

Another thing: Always use the doneness test in your recipe (like the toothpick test) rather than relying solely on the timer. And if your cake does crack, just cover it with icing. Trust me; nobody will ever know, and the frosting will make it taste even better!

FAQs

How to store the leftovers?

Simply cover individual slices with plastic wrap, place them in an airtight container, and store them in the refrigerator for 4 to 5 days.

Can I use a round baking pan instead of a chiffon pan?

Of course! You can make a stunning layered cake with a round pan. Either way, your cake is still moist and luscious like heaven!

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This cake is one of my absolute favorites, and I know it will be one of yours, too.