Banana Chiffon Cake

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This recipe for banana chiffon cake is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Claire Lee. For the cake liquid, she uses Coconut Milk Beverage from So Delicious.

Banana Chiffon Cake Recipe (Dairy-free)

Special Diet Notes & Options: Banana Chiffon Cake

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, tree nut-free, and vegetarian. This recipe does use quite a few eggs. If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy?

Banana Chiffon Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
  • 6 large egg yolks
  • 40 grams (scant ¼ cup) sugar
  • 60 mL (1/4 cup) oil
  • 200 grams (2/3 cup) banana puree (used very ripe bananas)
  • 1 tablespoon So Delicious Dairy Free Coconut Milk Beverage
  • 120 grams (1 cup) cake flour
  • 7 large egg whites
  • 40 grams (scant ¼ cup) sugar
Instructions
  1. In a bowl, manually whisk yolks and sugar till pale in colour.
  2. Add oil and whisk till combined.
  3. Add banana puree and so delicious coconut milk, mix well.
  4. Sieve in flour, mix till incorporated.
  5. In another bowl, whisk whites will frothy, then add sugar gradually. Whisk till medium peak (I whisked till stiff peak).
  6. Fold in ⅓ white to the yolk mixture, then pour the mixture to the remaining whites. Fold till just incorporated.
  7. Pour the batter into a chiffon pan. Bake in preheated oven at 170C (350ºF) for 35 to 40 mins (baking time and temperature subject to individual oven).
  8. Remove from oven and invert the cake immediately. Unmold when cool down completely.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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