Banana Chiffon Cake
Prep time
Cook time
Total time
Serves: 1 cake
  • 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
  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.
Recipe by Go Dairy Free at