• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Soft and Fluffy Gluten-Free Pandan Chiffon Cake

written by Marvellina Updated: March 4, 2024
17.6K
PIN RECIPE COMMENTS VIEW RECIPE RECIPE VIDEO
This post may contain affiliate links. Please read our disclosure policy.

If you are looking for a really good soft and fluffy gluten-free chiffon cake recipe, you have to try this easy no-fuss recipe. It is incredibly soft and fluffy with an amazing pandan aroma (or whatever flavor you like). No xanthan gum needed. All the tips you need to know.
Soft and Fluffy Gluten-Free Pandan Chiffon Cake
You have no idea how many chiffon cakes I’ve baked in a month’s time. I almost feel bad that my family had to try them out as I was experimenting with different kinds of chiffon cake. They didn’t seem to mind because chiffon cakes are truly our favorites. Super soft, fluffy, and just so light.

WHY YOU’LL LIKE THIS GLUTEN-FREE CHIFFON CAKE

Making gluten-free cakes and cookies is actually less challenging compared to making gluten-free bread and steamed buns LOL! We don’t want much gluten in cakes anyway, especially one like chiffon cake.
1. Only two types of flour/starch needed
This gluten-free chiffon cake recipe only calls for rice flour and cornstarch. You don’t need 4 or 5 different types of flour/starches. Rice flour and cornstarch are very common ingredients in almost everyone’s pantry these days, gluten-free or not. So, I like that you don’t have to go hunting for exotic flour/starches
2. No xanthan gum
I’m not on a gluten-free diet, but every now and then I like to try out gluten-free bread, cakes, etc. I was surprised to see how pricey a small bag of xanthan gum can be. I honestly don’t really like it either, but I know it is needed in some recipe so things won’t fall apart. This gluten-free chiffon cake doesn’t need xanthan gum
3. Incredibly soft, fluffy, and spongey
It’s everything you are looking for in a chiffon cake. Really! I had my family tested it without telling them that it was a gluten-free chiffon cake and they voted that the cake was so soft and fluffy indeed!

Soft and Fluffy Gluten-Free Pandan Chiffon Cake

HOW TO MAKE THE BEST GLUTEN-FREE PANDAN CHIFFON CAKE

1. INGREDIENTS NEED TO BE AT ROOM TEMPERATURE
Before you start making the recipe, make sure eggs, pandan juice (or milk) are at room temperature. Get them out from the fridge 20-30 minutes and let them sit at room temperature before you plan to start working on this
2. MAKE PANDAN JUICE
Make sure you cut the leaves into little pieces to extract the juice out from the leaves. Put in a blender and add coconut milk and water and blend until smooth. Transfer to a cheesecloth or muslin cloth or use a strainer to squeeze the juice out Set aside for later use. Measure out the amount you need for this recipe and top up with some coconut milk if necessary to get the amount you need and store the rest in the fridge for other use
3. PREPARE CAKE BATTER
Whisk the egg yolks with sugar and cooking oil, coconut milk, water (or homemade pandan juice) and pandan essence


Sift the flour, baking powder, and salt into the egg yolk mixture

Use a rubber spatula and combine. Try not to overmix it too

4. WHIP THE MERINGUE
Place the egg whites in a clean bowl. You will have trouble whipping your meringue if there’s a trace of grease in your utensils or bowls. Beat the egg whites on medium speed, speed 4 on Kitchen Aid, until frothy, add cream of tartar and whip until it turns whitish. Increase the speed to 6 and gradually add the sugar as you beat, in about 1-minute interval before adding the next sugar. Continue to beat until you get a firm peak. When you lift the meringue up with the whisk, it should maintain its shape with its tail bending slightly

5. FOLD MERINGUE INTO BATTER
Gently fold in 1/3 of the meringue into the thick batter. Using a rubber spatula, swipe from the side and gently fold over to mix and then continue. Repeat this motion several rounds. Continue with the rest of the meringue


DO NOT grease your chiffon pan. Pour batter into the pan and gently drop the cake pan from about 10 cm height on the counter 3-4 times. This will pop any air bubbles inside the cake
*in this experiment I used 20 cm (8-inch) chiffon cake pan and thank goodness it didn’t overflow in the oven. I recommend using 22 cm (9-inch) instead. It should only fill up about 70% of your pan not so high like in this photo below

6. BAKE
Pop into the oven and let it bake at 325 F (160 C) for conventional oven, for 50 minutes to 1 hour. If you have convection oven, please lower the temperature by 20 degrees. Do not open your oven door at least for the first 50 minutes of baking or you are risking deflating the cake

I used 20 cm (8-inch pan), which was too small. Luckily the cake never overflowed

7. INVERT, COOL DOWN, AND UNMOULD
Once out of the oven, carefully invert the pan upside down. You can use a wine bottle or any bottle to prop it up too

Once it’s cool down completely, use a spatula knife to run through the edge of the cake to help release the cake. Gently push the base of the pan down. Use the knife again to run through the top of the cake to help release it from the base of the pan


8. SERVE
Use a sharp serrated knife to cut the cake so you won’t squish this delicate soft and fluffy chiffon cake

Soft and Fluffy Gluten-Free Pandan Chiffon Cake

HOW TO STORE CHIFFON CAKE

Chiffon cake can be kept at room temperature for a day or two. Wrap them up with a cling wrap after it has cooled down completely. After that, it’s better to store them in the fridge for about 3 days or so. The longer you keep it in the fridge the drier the cake will be.

Soft and Fluffy Gluten-Free Pandan Chiffon Cake

DID YOU MAKE SOFT FLUFFY GLUTEN-FREE PANDAN CHIFFON CAKE RECIPE?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Soft and Fluffy Gluten-Free Pandan Chiffon Cake

Soft and Fluffy Gluten-Free Pandan Chiffon Cake

Soft and Fluffy Gluten-Free Pandan Chiffon Cake

Prep Time 35 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 35 minutes mins
Servings 10 slices (22 cm or 9-inch tube-pan
4.7 from 22 reviews
REVIEW & RATE PRINT

Ingredients

Wet ingredients:

  • 5 large egg yolks (room temperature) from 58-60 gram egg with a shell
  • 70 gr cooking oil
  • 30 gr sugar

If you use pandan essence and not homemade pandan juice:

  • 60 ml canned coconut milk
  • 40 ml water
  • 1 tsp pandan essence optional (it gives more greenish color) or other flavor like vanilla extract if not doing pandan flavor

If you make your own pandan juice:

  • 15 pandan leaves
  • 60 ml canned coconut milk see notes 1
  • 40 ml water

Dry ingredients:

  • 115 gr rice flour
  • 50 gr cornstarch
  • ¼ tsp salt
  • 1 tsp baking powder

Meringue:

  • 5 egg whites (room temperature)
  • 100 gr sugar
  • ½ tsp cream of tartar or use 1 tsp of lemon juice or vinegar

Instructions
 

  • Make sure your chiffon cake pan does not have a non-stick coating or your cake will not rise. The cake needs to cling to the side of the pan to rise tall
  • Before you start making the recipe, make sure eggs, pandan juice (or milk) are at room temperature. Get them out from the fridge 20-30 minutes and let them sit at room temperature before you plan to start working on this

Make pandan juice:

  • Make sure you cut the leaves into little pieces to extract the juice out from the leaves. Put in a blender and add coconut milk and water and blend until smooth. Transfer to a cheesecloth or muslin cloth or use a strainer to squeeze the juice out Set aside for later use. Make sure you get 100 ml of liquid total. Top up with a bit of water if needed to make up to 100 ml

Prepare the cake batter:

  • Separate the egg yolks from the whites and let them sit out for 30 minutes at room temperature. The meringue whips better at room temperature
  • Put egg yolks, oil, sugar, coconut milk, water (or homemade pandan juice), pandan essence in a mixing bowl and whisk to combine
  • Sift the flour mixture into the egg yolk mixture. Use a rubber spatula and combine. Try not to overmix it too

Whip the meringue:

  • Preheat your oven to 325 F (160 C) for conventional oven. If you have convection oven, please reduce the temperature by 20 degrees. Place the oven rack on the middle rack of your oven
  • Place the egg whites in a clean bowl. You will have trouble whipping your meringue if there's a trace of grease in your utensils or bowls. Beat the egg whites on medium speed, speed 4 on Kitchen Aid, until frothy, add cream of tartar and whip until it turns whitish. Increase the speed to 6 and gradually add the sugar as you beat, in about 1-minute interval before adding the next sugar. Continue to beat until you get a firm peak. When you lift the meringue up with the whisk, it should maintain its shape with its tail bending slightly

Fold meringue into batter:

  • Gently fold in 1/3 of the meringue into the thick batter. Using a rubber spatula, swipe from the side and gently fold over to mix and then continue. Repeat this motion several rounds. Continue on with the second 1/3  of the meringue again to mix. Continue to do this until you are done with the meringue and the batter and meringue are nicely mixed. You shouldn't see anymore white meringue
  • DO NOT grease your chiffon pan. The cake needs to cling to the pan to rise. You can use a toothpick to pop any air bubbles you see and gently drop the cake pan from about 10 cm height on the counter 3-4 times. This will pop any air bubbles inside the cake

Baking:

  • Pop into the oven and let it bake at 325 F for 50 minutes to 1 hour for 9-inch cake. If you make your cake smaller or bigger, you may need to adjust the baking temperature accordingly. Please DO NOT open your oven door to peek or check on the chiffon cake at least for the first 45 minutes

Check for doneness:

  • The surface may have some cracks or it may not, but don't worry if there are some cracks, this will be the bottom of the cake. The surface should bounce back when you touch and no longer jiggly. You can insert a cake tester and it should come out clean with maybe just a bit of crumbs, but it shouldn't be wet. If it is, bake a little longer in a 5-minute increment until a cake tester comes out clean

Invert and cool down:

  • Once out of the oven, immediately invert the pan upside down. Your chiffon pan may have the little stands for you to invert, but I find it not high enough. I use a glass jar and set the inverted pan on top of the jar or you can use a wine bottle and let it cool down completely. Please don't be tempted to remove from the pan if it's still warm. It takes about one to two hours to cool down completely
  • Once it's cool down completely, use a spatula knife to run through the edge of the cake to help release the cake. Gently push the base of the pan down. Use the knife again to run through the top of the cake to help release it from the base of the pan

RECOMMEDED TOOLS

Kitchen Aid Standmixer
9 inch chiffon pan

Marv's Recipe Notes

Recipe adjustment for different tube size:
  1. For 6 inch tube: use 2 eggs and multiply 0.4 the rest of the ingredients. Bake for 40-45 minutes or until cake tester comes out clean
  2. For 7 inch tube: use 3 eggs and multiply 0.6 the rest of the ingredients. Bake for 45-50 minutes or until cake tester comes out clean
  3. For 8 inch tube: use 4 eggs and multiply 0.8 the rest of the ingredients. Bake for 50 minutes or until cake tester comes out clean
  4. For 10 inch tube: use 7 eggs and multiply 1.4 the rest of the ingredients. Bake for 60-65 minutes or until cake tester comes out clean

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Soft and Fluffy Gluten-Free Pandan Chiffon Cake
Serving Size
 
1 slice
Amount per Serving
Calories
237
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
92
mg
31
%
Sodium
 
134
mg
6
%
Potassium
 
100
mg
3
%
Carbohydrates
 
28
g
9
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
4
g
8
%
Vitamin A
 
123
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
39
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

YOU MAY ALSO LIKE THESE GLUTEN-FREE RECIPES:

Easy No-Yeast Purple Sweet Potato Mochi Bread (Eggless)

Easy No-Yeast Purple Sweet Potato Mochi Bread (Eggless)

Ongol Ongol Tepung Kanji (Tapioca Starch Coconut Cake)

Ongol Ongol Tepung Kanji (Tapioca Starch Coconut Cake)

previous post
Soft Fluffy Steamed Custard Buns (Nai Wong Bao/ 奶黄包)
next post
Malay Hawker-Style Mee Rebus (Noodles in Sweet Potato Gravy)

58 comments

michelle August 24, 2024 - 12:38 pm

what is pandam

Reply
Sam February 12, 2023 - 10:40 am

Hello, since this cake uses rice flour, does this cake turn hard if you don’t eat it right away or if it gets cold (like refrigerated)? Compared to the regular chiffon cake that used flour

Reply
Marvellina February 12, 2023 - 8:12 pm

Hi Sam, it should stay soft for a few days. I definitely won’t keep it in the fridge. It’s not only for GF cakes, but regular chiffon cakes too. The fridge tends to dry out any cakes or breads. They can be kept at room temperature for about 3 days

Reply
« 1 … 4 5 6
4.69 from 22 votes (16 ratings without comment)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Zha Jiang Mian (炸酱面) (Chinese Fried Sauce Noodles)

  • Soft Fluffy Steamed Bao Buns Recipe (Baozi/Mantou)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.