For the dedicated vegan bakers, achieving the perfect structure in egg-dependent desserts has always been the ultimate challenge. Chiffon cake, which relies on the unique aeration and stability of whipped egg whites, has been notoriously difficult to replicate. However, the science of food is always advancing. With the development of animal-free egg white powder, we can now precisely mirror the functional properties of traditional egg whites. This recipe is more than just a cake; it's a breakthrough, offering a reliable, scientific method for creating a truly light, stable, and delicious vegan chiffon cake.

A huge thank you is in order for our talented customer, Lindsay Shelden, who developed and shared this fantastic recipe. She has truly demonstrated the incredible potential of our animal-free egg white powder with this stunning cake. We are so inspired by her work and are honored to share it with all of you.

Vegan Classic Chiffon Cake w/ Vintage Hawaiian Fluff Topping

Lindsay Shelden
Servings

12-16 pieces

Prep Time

50 minutes

Cook Time

50 minutes

Cuisine

American

Category

Dessert

Our Animal-Free Egg White Powder is a revolutionary ingredient designed to give your vegan baking the authentic lift, structure, and texture it’s been missing. It whips into a stable, voluminous foam just like traditional egg whites, making it the perfect foundation for delicate meringues, airy cakes, fluffy soufflés, and so much more. This shelf-stable powder is easy to use and provides consistent, reliable results every time, unlocking a world of classic recipes without compromise.

 

⭐Ready to experiment? Try our animal-free egg white protein powder HERE ⭐
Vegan Classic Chiffon Cake with Vintage Hawaiian Fluff Topping using animal free egg white protein powder

Ingredients

    Meringue

    • 30 g Animal-Free Egg White Powder (¼ cup + 2 Tbsp)
    • 220g Water, cool
    • 100 g Granulated Sugar (½ cup)
    • 2 g Cream of Tartar (½ tsp) OR 10 g Lemon Juice (2 tsp)

    Dry Ingredients

    • 250 g Sifted Bleached Cake Flour (2.25 cups)
    • 14 g Baking Powder (1 Tbsp)
    • 6 g Kosher Salt (1.5 tsp) OR 4 g Table Salt (1 tsp)
    • Zest of 1 Lemon, optional

    Wet ingredients

    • 200 g Granulated Sugar (1 cup)
    • 115 g Neutral Cooking Oil, such as vegetable or canola (½ cup)
    • 180 g Water, cool (¾ cup)
    • 40 g Plain, Unsweetened Soy Milk (2 Tbsp + 2 tsp)
    • 25 g Expeller Pressed Coconut Oil, melted (2 Tbsp)
    • 10 g Vanilla Extract+ (2 tsp)

    Vintage Hawaiian Fluff Topping

    • Fluff Ingredients
    • 240 g Plain, Unsweetened Soy Milk (1 cup)
    • 200 g Expeller Pressed Coconut Oil, melted (¾ cup + 2 Tbsp)
    • 35 g Powdered Sugar, sifted (¼ cup)
    • ½ tsp Almond Extract
    • 30 g Desiccated Coconut (⅓ cup) OR 30 g Shredded Coconut (½ cup)
    • Toppings: These are just garnishes, so measurements are approximate
    • 150 g Pineapple, sliced and halved or diced (¾ cup)
    • 75 g Maraschino Cherries, drained, rinsed, and patted dry (½ cup)

    Recipe Notes

    • Plan Ahead for the Topping: The ingredients for the heavy whipping cream must be blended and refrigerated for at least 6 hours (or overnight) to ensure they are properly chilled.
    • Mixer Speeds: The instructions assume the use of a KitchenAid stand mixer. If using a hand mixer, the times may vary, so judge by the visual cues provided.
    • Clean Equipment is Key: For the egg-free foam, ensure your mixing bowl and whisk are perfectly clean, dry, and free of any fat or oil residue, which can prevent the foam from forming. A metal or glass bowl is recommended over plastic.
    • The Right Pan: A 10-inch (25 cm) aluminum tube pan with a removable bottom is ideal for this cake. Do not use a nonstick pan. If your pan does not have "feet," you will need to invert it over cans or bottles to cool.

    Directions

      Cake

      1. Preheat your oven to  325°F (160°C) and position the rack in the lower third.
      2. In a medium bowl, whisk together the dry cake ingredients (flour, baking powder, salt, and optional lemon zest) until well combined.
      3. In the bowl of a stand mixer with a paddle attachment (or a large bowl), mix the wet ingredients on low speed for about a minute until thoroughly combined.
      4. With the mixer on low, gradually add the dry mixture to the wet mixture. Scrape the sides and bottom of the bowl as you go. The batter will seem lumpy at first but will smooth out as the flour hydrates. It will be a relatively thin batter. Set aside.

      Meringue

      1. Optional but recommended: For the smoothest texture, blend the animal-free egg white powder and water in a small, clean blender for a few seconds. This prevents any gritty bits of protein in the final cake.
      2. In a clean, large bowl with a whisk attachment, combine the egg white powder, cool water, and sugar. Whisk on low for 1 minute to dissolve the sugar.
      3. Increase speed to medium-low (speed 4) and whisk for 3 minutes. The mixture will become opaque and foamy, like soap suds.
      4. Add the cream of tartar or lemon juice and increase the speed to medium (speed 6) for another 1.5 minutes. The foam will gain volume and become denser.
      5. Increase the speed to medium-high (speed 8) and whisk until the foam is glossy and forms stiff peaks. This should take about 5-6 minutes. The whisk will leave clear trails in the foam, and the peaks will hold their shape without sliding off the whisk.
      6. Gently fold about one-third of the meringue into the cake batter with a spatula. Use a gentle scraping motion from the bottom of the bowl to incorporate it.
      7. Add the rest of the foam and continue to fold gently until just combined. A few streaks of foam are acceptable.
      8. Pour the batter into an ungreased tube pan.
      9. Bake for 50-60 minutes, or until the cake is golden brown and an internal thermometer reads at least 206°F (97°C).
      10. Immediately invert the cake pan to cool completely (at least 2 hours). If the pan has no feet, balance it on a few cans to allow air to circulate underneath.
      11. Once cool, carefully unmold the cake onto a platter.

      Hawaiian Fluff Topping

      1. Helpful Tip: Chill your mixing bowl and whisk in the freezer for 15-20 minutes before starting.
      2. Combine the prepared heavy whipping cream base, powdered sugar, and almond extract in the chilled bowl.
      3. Using a whisk attachment, whip on medium-high speed (speed 8) until soft peaks form, which takes about 2-4 minutes. Watch it closely; it will thicken quickly toward the end, and over-whipping will turn it into butter.
      4. Gently fold in the desiccated or shredded coconut.
      5. Frost the completely cooled cake with the fluff. Garnish with pineapple and maraschino cherries. It's best to frost the cake the day you plan to serve it.
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