Walnut Topped Chocolate Chiffon Cake

I’ve blogged about the challenges of navigating food allergies, Thoughts about Food Allergies and a gf/df recipe for Fresh Orange Chiffon Cake and I try to present recipes that make delicious foods without the added anxiety of an allergic attack.

The recipe for this moist and delicious chocolate cake is 100% Dairy-Free and can easily be adapted to Gluten-Free by using Gluten-Free Flour. My original version, “Butter”Cream Chiffon Cake D/F was the base for the recipe.

As a bonus, this cake is perfect to make the day before an event because the texture becomes even more moist when the frosting absorbs and marries.

Walnut topped Chocolate Chiffon Cake

Servings: 10-12
Time: 1 hour 30 min
Difficulty: easy
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Chocolate Cake that can be served for special occasions or just because.

Recipe by Gourmetmarichef

Ingredients

1 ¾ c. flour, can be replaced by gluten free flour
1 ½ c. sugar
1 ½ tsp. baking soda
½ tsp. salt
7 room temperature eggs, separated
½ c. dairy-free natural powdered cocoa
¾ c boiled water
1 tsp. pure vanilla extract
½ c. canola oil

Directions

preheat oven to 325°

Combine the cocoa powder and boiled water in a mixing bowl and stir until smooth. Set aside to cool while you move to the next steps.
In a large mixing bowl, sift together the first 4 ingredients.
In another bowl, whisk the egg yolks, vanilla, and oil.
Add the wet ingredients including the cocoa mix to the dry ingredients and mix with an electric mixer for 2-3 minutes until smooth.
Wash the beaters and beat the egg whites until stiff peaks form.
Gently fold in the fluffy egg whites, using a gentle fold over method.
Place the batter into a 10 inch tube pan. Tap it gently to remove any pockets of air.
Place in the center of the oven and time for 55-60 minutes. Don’t check until most of the baking time elapses so the cake doesn’t deflate.
The cake will spring back when gently touched, you can also insert a long toothpick to check if the cake is done.
Remove from the oven and immediately invert until the cake is cooled.
Gently run a knife around the cake and tube and place on a serving dish.

Frost with a quick chocolate frosting made from 4 melted dark baking chocolate pieces, ½ c. dairy free butter, 2-3 c. confectioners sugar and a bit of rice milk. Mix this with an electric mixer on high until you have a working consistency. Top with toasted chopped walnuts.