Dairy-Free Orange Chiffon Cake

    1 hour 25 minutes

    This is a very good orange chiffon cake, and it is completely dairy-free. Serve plain or ice with orange icing.

    29 people made this

    Serves: 14 

    • 2 1/4 cups (280g) cake flour
    • 1 1/2 cups (330g) white sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 5 egg yolks
    • 1/2 cup (125ml) vegetable oil
    • 3/4 cup (190ml) orange juice
    • 1 tablespoon orange zest
    • 1 teaspoon vanilla essence
    • 1 cup egg whites
    • 1/2 teaspoon cream of tartar

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 170 degrees C. Wash ring tin in hot soapy water to ensure it is totally grease free.
    2. Sift flour, sugar, baking powder and salt together into bowl. Make a well in centre. Put egg yolks, oil, orange juice, orange zest and vanilla into well. Set aside. Don't beat yet.
    3. In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
    4. Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased ring tin.
    5. Bake in oven for 60 to 70 minutes, until an inserted knife comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or ice with orange icing.

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    Reviews in English (27)


    Oh, oh, oh! This was sublime! I searched for this recipe for years. We would savor this cake as kids growing up in Hawaii. Loved it more than the guava version. I did punch up the orange flavor a lot. Here's how: Used one fresh orange for the zest and then squeezed the juice into the 3/4 measuring cup. Filled the rest of the cup with frozen orange juice concentrate (undiluted. Also, used orange food coloring and an extra egg (yolk and white) for more richness and rise. The texture was super. Light and tender. Heavenly orange flavor. Thank you so much. Made it a third time.  -  25 Sep 2003  (Review from Allrecipes USA and Canada)


    Very good. The only reason that I gave it a four was because on the recipe, it said to place the cake in an ungreased tube pan- and I had a lot of trouble getting it out. I was able to salvage my cake and cover up some of the affected spots with the orange glaze from this site. (Which was very good and complimented the cake nicely.) Everyone seemed quite pleased with the taste of this cake and using the icing like glue- the appearance wasn't all that bad- it actually looked good. Good recipe and I would make it again- Only in a greased pan.  -  23 Apr 2006  (Review from Allrecipes USA and Canada)


    This is a wonderful, light cake. To make the recipe a little better, use castor sugar instead of the white sugar. If you can't find castor sugar in your market, which is simply super fine sugar, put 1-1/2 c. sugar in your food processor and give it a whiz for about 45 seconds to a minute. The sugar will dissolve in the batter more easily and create and even lighter cake.  -  11 Feb 2010  (Review from Allrecipes USA and Canada)