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
  • Difficulty: easy
  • Print

Chocolate Cake that can be served for special occasions or just because.




Recipe by Gourmetmarichef


  • 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


preheat oven to 325°
  1. 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.
  2. In a large mixing bowl, sift together the first 4 ingredients.
  3. In another bowl, whisk the egg yolks, vanilla, and oil.
  4. Add the wet ingredients including the cocoa mix to the dry ingredients and mix with an electric mixer for 2-3 minutes until smooth.
  5. Wash the beaters and beat the egg whites until stiff peaks form.
  6. Gently fold in the fluffy egg whites, using a gentle fold over method.
  7. Place the batter into a 10 inch tube pan. Tap it gently to remove any pockets of air.
  8. 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.
  9. The cake will spring back when gently touched, you can also insert a long toothpick to check if the cake is done.
  10. Remove from the oven and immediately invert until the cake is cooled.
  11. Gently run a knife around the cake and tube and place on a serving dish.IMG_6540.JPG


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.

9 thoughts on “Walnut Topped Chocolate Chiffon Cake

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