“Butter”Cream Chiffon Cake D/F

This cake recipe was the first homemade cake recipe I ever attempted. I never tried to bake a cake from scratch, so I just took the easy way out by baking a cake (from a box) figuring it was home-made!

This recipe became the one and only cake recipe we used for all birthdays and major celebrations. It is completely Dairy-Free and delicious, and can be easily made into cupcakes. This cake is very versatile and can also be modified with chocolate flavor, or marbled, and is a superb consistency to infuse your favorite liqueur into after it cools.

Dairy Free Chiffon Cake

  • Servings: 12
  • Difficulty: easy
  • Print

Credit: Adapted from the BHG Cookbook by Gourmarichef.com


  • 2 c. sifted flour
  • 1 ½ c. sugar
  • 1 tbsp. baking powder
  • ¼ tsp. salt
  • 7 room temperature eggs, separated
  • 1/2 c. cooking oil
  • 2 tsp. finely shredded lemon peel
  • ¾ c. cold water
  • 1 tsp. vanilla


  1. Sift and Combine first 4 ingredients, and make a well in the center.
  2. In the well, add the oil, egg yolks, lemon peel, vanilla, and water.
  3. Mix on low until combined, then on high for 5 minutes until lemony colored and satin-smooth.
  4. Wash the beaters thoroughly. Beat the egg whites until stiff peaks form.
  5. Gently fold the lemony batter into the egg whites, taking your time.
  6. Pour batter into a tube pan (60 minutes), 2-9″ greased and floured round pans (30 minutes), or lined muffin pans (15 minutes). They are done when a toothpick inserted in the middle comes out clean.
  7. The tube pan must be inverted and left to cool.
  8. When completely cool, frost with desired frosting*. Tube cakes could be glazed or gently sprinkled with powdered sugar. This cake tastes wonderful with the toasted pecans on the sides.img_5082

*The frosting is made very simply with 1 c. vegan/ dairy free butter, 2 tbsp. orange juice, and 3 c. powdered sugar. Mix on high until it is smooth and spreadable. Add more orange juice if necessary. For buttercream, substitute  vanilla flavored dairy-free milk for the orange juice.

6 thoughts on ““Butter”Cream Chiffon Cake D/F

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