Chiffon Cake (dairy free)

For no real reason other than regular life things, I’ve been badly neglecting this blog. 🙁  I think about it all the time but just haven’t sat down to write a new post in what feels like forever.  In fact, this cake post has been sitting on my computer since July.  JULY!  It’s September.

As you can see, I topped this delicious cake with strawberries.  I’ve been sitting on this post for so long that strawberries aren’t even in season anymore.  *sigh*  However, this cake is wonderful that you could top it with just about anything (or nothing at all) and it will still be great.

Chiffon cake falls between angel food cake and pound cake.  That’s a pretty big spectrum but if you’re looking for a comparison, it has the height of an angel food cake with a pound cake-like taste and texture, yet it’s lighter than pound cake.  Really I just made this because I saw it that it doesn’t contain dairy. 😉

You do have to separate and beat eggs and the directions need to be followed closely, but other than that, this cake is pretty straightforward.  One last plus is that I felt like after it sat for a few days, it was actually better than it was on the first day and I can’t think of another cake that I could say that about!!

Chiffon Cake


  • 5 large eggs, separated
  • 1 tsp. cream of tartar
  • 1 ½ cups granulated sugar
  • 1 ⅓ cups plain cake flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¾ cup water
  • ½ cup vegetable oil
  • 1 tbsp. vanilla extract


1. Place an oven rack in the lower-middle position of the oven and preheat to 325° F.

2. With an electric mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium-high speed until soft peaks form, about 2 minutes. While the mixer is running, gradually add in 2 tablespoons sugar and whip until just stiff and glossy, about 1 minute; set aside.

3. In a large bowl, combine the flour, remaining sugar, baking powder, and salt. In another medium bowl, whisk together water, oil, egg yolks, and vanilla until smooth. Whisk wet mixture into flour mixture until smooth.

4. Carefully whisk about ⅓ of the whipped egg whites into the cake batter and then gently fold in remaining whites being careful not to deflate them, 1 large spoonful at a time, until well combined. Pour mixture into 16-cup ungreased tube pan.

5. Bake the cake until a tester inserted into the center comes out clean, 55-65 minutes. After removing the cake pan from the oven, flip over and cool for 3 hours. If your tube pan does not have legs or prongs, place it upside down on a cooling rack. Once cool, run a thin knife along the edge of cake, aiming the knife toward the pan to keep the crust of the cake intact. Top as desired. Store in an airtight container or wrapped in plastic wrap.n knife around the edge of the pan to release it. Store in an airtight container or wrapped with plastic wrap. Top as desired.

as seen on Cook’s Country


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