Gluten Free Chocolate Chiffon Cake with Seven Minute Icing

Gluten Free Chocolate Chiffon Cake with Seven Minute Icing

A decadent and gluten-free chocolate cake for those with celiac. Those without gluten free needs won’t notice the difference, this Chiffon Chocolate Cake is as moist as any made with regular flour. Top it off with our seven-minute frosting and watch it disappear!

Makes
12
  • Ingredients

    Chocolate Chiffon Cake

    • 2 cups rice flour (500 mL)
    • 1 cup potato starch (250 mL)
    • 1/2 cup cocoa powder (125 mL)
    • 2 tsp baking powder (5 mL)
    • 1 tsp salt (2 mL)
    • 8 egg yolks (8 )
    • 1 cup water (250 mL)
    • 2/3 cup canola oil (150 mL)
    • 10 egg whites (10 )
    • 1/4 tsp cream of tartar (1 mL)
    • 1 3/4 cups sugar (425 mL)

    Seven Minute Frosting

    • 1 1/2 cups sugar (375 mL)
    • 1/3 cup cold water (75 mL)
    • 2 egg whites (2 )
    • 1/4 tsp cream of tartar (1 mL)
    • 1 tsp vanilla (5 mL)
  • Directions

    Chocolate Chiffon Cake

    1. Preheat oven at 325°F (180°C).
    2. Spray two 9 inch (23 cm) round cake pans with canola oil.
    3. In a large mixing bowl, combine rice flour, potato starch, cocoa powder, baking powder and salt.
    4. Add egg yolks, water and canola oil. Mix well.
    5. In separate mixing bowl, beat together egg whites and cream of tartar until frothy. While beating, gradually add sugar, about 2 Tbsp (30 mL) at a time, and continue to beat just until stiff peaks form.
    6. Fold 1/3 of the egg white mixture into the flour mixture until well mixed. Add remaining egg white mixture and continue to fold ingredients together until ingredients are just combined.
    7. Pour mixture into oiled cake pans.
    8. Bake for 30 – 35 minutes or until toothpick inserted into the center comes out clean.
    9. Cool cakes 10 minutes on wire racks. Remove cakes from pans and reture to wire racks to cool completely.

    Seven Minute Frosting

    1. In the top of a double boiler, combine all ingredients except vanilla.
    2. Beat with electric mixture over simmering water, beating constantly, on high speed, for about 7 minutes, or until frosting forms stiff peaks.
    3. Remove frosting from heat. Add vanilla and continue to beat 1 more minute, until mixture reaches spreading consistency.
    4. This mixture will frost the top and sides of a 9 inch (23 cm) layer cake.

Nutritional Analysis

Serving Size
167 g
Servings
12
Calories
440
Total Fat
16 g
Saturated Fat
2 g
Cholesterol
140 mg
Sodium
320 g
Carbohydrates
74 g
Fiber
1 g
Protein
8 g