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!
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!)
5 egg whites
1/8 teaspoon cream of tartar
40g sugar (or 2 teaspoons of Nunatural stevia)
- Preheat oven at 160C.
- Beat the egg yolks until almost white (or ribbon stage, Google if you are not sure what this is)
- Add the rest of the egg yolk ingredients and beat it to a runny paste.
- Make the meringue by beating the egg whites and cream of tar tar till ribbon stage.
- Add the stevia or sugar into the meringue, and beat to stiff peaks.
- Add 1/3 of the meringue at a time to the egg yolk mixture. Be careful not to deflate the meringue.
- Bake for 60 minutes in a 21 cm tube pan with a pan of water just below the cake.
- Once baked, remove from the oven and turn it upside down. When cooled, remove from the mold.