Oil-free Rice Flour Chiffon Cake (Vanilla)
Chiffon cakes were invented in the United States in the 1920s and became popular due to their light and airy texture.
This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Oil-free Rice Flour Chiffon Cake (Vanilla)
Ingredients
Instructions
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Preheat the oven to 325°F (165°C) and prepare a tube pan.
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In a mixing bowl, whisk together the rice flour, cornstarch, baking powder, and salt.
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In a separate bowl, combine the vanilla extract, unsweetened applesauce, coconut sugar, and almond milk. Mix well.
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Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
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In another bowl, beat the egg whites with cream of tartar until stiff peaks form.
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Gently fold the egg whites into the batter until well combined.
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Pour the batter into the prepared tube pan and smooth the top.
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Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let it cool in the pan for 10 minutes.
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Invert the pan onto a wire rack and let the cake cool completely.
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Once cooled, remove the cake from the pan and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 34g12%
- Sugars 18g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
