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Gluten Free Chiffon Cake Recipe(100% Gluten Free Rice Flour Cake)
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A feather-light, gluten free chiffon cake made with simple real food ingredients that you will want to bake again and again.
Why You’ll Love This Recipe
If you have been searching for a light, airy, and absolutely delicious cake that is completely gluten free, then this Gluten Free Chiffon Cake is going to become your new favourite bake. Made with 100% rice flour, this cake is proof that you do not need gluten to achieve that soft, cloud-like texture we all love in a classic chiffon cake.
Rice flour is naturally gluten free and gentle on digestion, making this cake a wonderful treat for anyone with gluten sensitivity or celiac disease. With wholesome ingredients like eggs for protein and a minimal amount of sugar, you are nourishing your body while still indulging in something truly special.
- ✅ 100% gluten free using pure rice flour, making it safe and delicious for those with gluten intolerance or celiac disease
- ✅ Made with real whole eggs that provide natural protein and richness without the need for any protein powder or artificial additives
- ✅ Uses only a small amount of sugar, keeping this cake lighter and less sweet than traditional recipes so you can enjoy it guilt free
- ✅ Simple pantry ingredients with no refined or processed additions, staying true to the Bake With Neetu philosophy of real food baking
Ingredients You’ll Need
(Full measurements in the recipe card below)
Wet Ingredients
- • 3 egg yolks — adds richness and structure
- • 60g milk — keeps crumb moist
- • 25g oil — gives chiffon its tender texture
Dry and Whip
- • 3 egg whites — whipped for lift and airiness
- • 50g sugar — divided between yolks and whites
- • 65g rice flour — 100 percent gluten free base
- • 1/4 tsp baking powder — extra rise support
- • pinch cream of tartar — stabilises the meringue
Substitutions
| Ingredient | Swap |
|---|---|
| milk | oat milk or almond milk |
| oil | melted coconut oil |
| rice flour | fine sorghum flour |
How to Make It — Step by Step
Whip the Whites
Beat egg whites with cream of tartar until foamy, add half the sugar, and whip to stiff glossy peaks. Set aside.
Mix Yolk Batter
Whisk egg yolks with remaining sugar until pale, then stir in milk and oil until combined.
Add Dry Ingredients
Sift rice flour and baking powder into the yolk mixture and whisk until you have a smooth lump-free batter.
Fold and Pour
Gently fold whipped whites into yolk batter in three additions. Pour into an ungreased chiffon or tube pan.
Bake and Cool
Bake at 160C for 30 to 35 minutes. Invert the pan immediately and let the cake cool completely before removing.
Tips for the Best Result
Make sure your bowl and beaters are completely clean and grease free before whipping the egg whites. Even a tiny trace of fat will prevent them from reaching stiff peaks, which is what gives this chiffon cake its light and airy texture.
When folding the whipped egg whites into the rice flour batter, use a gentle cutting and folding motion. Overmixing will deflate the air bubbles and result in a dense cake instead of a fluffy chiffon.
For the best texture, use finely milled rice flour rather than coarse rice flour. Fine rice flour gives a smoother crumb that closely mimics the texture of a traditional chiffon cake made with all purpose flour.
How to Store
Frequently Asked Questions
This recipe is specifically developed for rice flour, so substituting with another gluten free flour may affect the texture and final result.
Shrinking usually happens when the egg whites are not whipped to stiff peaks or the cake is removed from the pan too soon before it has fully cooled.
Cream of tartar helps stabilize the egg whites. If you do not have it, you can use a few drops of lemon juice as a substitute.
Yes, this cake uses 100 percent rice flour and no gluten containing ingredients, making it a great option for those avoiding gluten.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 3 egg yolks
- → 3 egg whites
- → 60 grams of milk
- → 50 grams of sugar
- → 65 grams of rice flour
- → 25 grams of oil
- → Pinch of cream of tartar
- → 1/4 tsp baking powder
Instructions
- 1. Beat egg whites with cream of tartar until foamy, add half the sugar, and whip to stiff glossy peaks. Set aside.
- 2. Whisk egg yolks with remaining sugar until pale, then stir in milk and oil until combined.
- 3. Sift rice flour and baking powder into the yolk mixture and whisk until you have a smooth lump-free batter.
- 4. Gently fold whipped whites into yolk batter in three additions. Pour into an ungreased chiffon or tube pan.
- 5. Bake at 160C for 30 to 35 minutes. Invert the pan immediately and let the cake cool completely before removing.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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