Yesterday, I would have thought a gluten-free chiffon cake is probably not possible. What will create the structure with the eggs then? I tried quite a few things: corn starch – there is a limit how much you can add. Rice flour – nope, tapioca flour – nope, nothing – nope, chocolate powder – nope…

I needed a lose flour, one that does not absorb so much liquid.

Slept on it. Ah… how about almond meal. I thought I’d just grind the almond meal in the pantry to a fine flour, and it should work. Plus it will give a nice nutty fragrance. So while I was searching for my almond meal, I saw that packet of buckwheat flour. Buckwheat is not from wheat, it is gluten free and used for making soba. Of course! Why didn’t I think of it!

So here it is. The cake is super moist, light, and a real chiffon. Because chocolate is bitter, I just use stevia all the way and you won’t taste any difference.

Placed the cake in the bin, and let the kids serve themselves. Nobody even know it is a gluten-free, dairy-free, sugar-free cake that it is high in protein. How about that? And mind you, my kids grow up with lots of real chiffon cakes in the house. 😉

Here’s to our health!

Gluten Free Chocolate Chiffon Cake

Gluten Free Chocolate Chiffon Cake


Egg yolk mixture

4 egg yolks

3/4 teaspoon Nunatural Stevia

1/2 teaspoon salt

40g chocolate powder

25g sunflower oil (any cooking oil)

40g buckwheat flour milled to a fine powder

40g coconut milk (not coconut cream!)

Egg White Meringue

5 egg whites

1/8 teaspoon cream of tartar

40g sugar (or 2 teaspoons of Nunatural stevia)


  1. Preheat oven at 160C.
  2. Beat the egg yolks until almost white (or ribbon stage, Google if you are not sure what this is)
  3. Add the rest of the egg yolk ingredients and beat it to a runny paste.
  4. Make the meringue by beating the egg whites and cream of tar tar till ribbon stage.
  5. Add the stevia or sugar into the meringue, and beat to stiff peaks.
  6. Add 1/3 of the meringue at a time to the egg yolk mixture. Be careful not to deflate the meringue.
  7. Bake for 60 minutes in a 21 cm tube pan with a pan of water just below the cake.
  8. Once baked, remove from the oven and turn it upside down. When cooled, remove from the mold.
I found out that this brand of stevia can be bought from Phoon Huat in Singapore, and also online from almost every country. So therefore I bought a bottle online yesterday and base my recipes on them.