Banana Chiffon Cake


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 CakeSo Delicious Dairy Free 3 Course Recipe Contest Badge

For more details and to enter the recipe contest, see this post:

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
  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 for 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, 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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