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Feel-Good Recipes

Gluten-Free Vanilla Chiffon Cake

Gluten-free Vanilla Chiffon Cake

By a Reader of Crohn'sAdvocate Magazine

One Crohn’sAdvocate reader shared a Crohn's-friendly recipe that works for her when she needs a sweet treat.
Get the complete issue »

  • Serves 4 to 6
  • 1 1/4 cup rice flour (white or brown)
  • 1 cup sugar
  • 1 1/2 teaspoon double acting baking powder (gluten-free)
  • 1/2 teaspoon salt
  • 1 1/3 cup milk (cow, rice or soy)
  • 1/3 cup shortening
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 teaspoon egg substitute powder mixed with 2 tablespoons warm water
  • 1 tablespoon lemon juice

Spray inside of a microwavable cake pan with non-stick cooking spray and dust with corn meal.

Mix all ingredients, except the egg substitute powder and lemon juice, in a large mixing bowl. Use mixer set on lowest speed and beat for one minute.

Mix the egg substitute powder with warm water and add it and lemon juice to cake batter. Set mixer on high and beat for three more minutes.

Pour cake batter into prepared pan and immediately microwave on high for 5 to 7 minutes. Position cake pan on outer edge of the microwave carousel, otherwise, the center will not thoroughly cook.

Allow cake to cool for 5-10 minutes before inverting onto a cooling rack.

Variations and Extras:
A one layer orange chiffon cake is achieved by adding 3 teaspoons of real orange juice and orange zest to the batter. To make a chocolate version of the cake add cocoa or melted chocolate to the batter.

Ideas for frosting:
Sprinkle powdered sugar, layer with jam or jelly, or decorate with real fruit.

Note: Microwave time may vary based on model.

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Note: these tips should not replace advice from your physician. Always check with your physician before making any changes to your eating habits.