Orange Chiffon Cake Recipe

Published on October 8th 2023 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up view of Orange Chiffon Cake

Are you looking for an indulgent yet light cake option? An Orange Chiffon Cake is perfect if you do not want to be weighed down with decadent, heavy desserts like Coconut Rum Cake or Neopolitan Cupcakes. This Orange Chiffon Cake is light, fluffy, and bursting with orange flavor. And it's made from simple ingredients like eggs, butter, sugar-free sweetener, and gluten-free flour, so it's gluten-free and diabetic-friendly. It is baked until golden brown, then cool in the pan for at least 3 hours. The Orange Chiffon cake is finally slathered with a quick and easy glaze before it's served. This Orange Chiffon Cake is exceptionally delicious and addicting, so share it with your family and friends!  


What is the difference between a sponge cake and a chiffon cake?

Chiffon cake is a mashup between a butter cake and a sponge cake. Unlike sponge cakes, chiffon cakes are usually not made with butter or oil. But similar to sponge cakes, chiffon cakes use whipped egg whites to incorporate air into the cake to give a light and fluffy texture. 


Can you freeze orange chiffon cake?

Yes, you can freeze orange chiffon cake. Let the cake cool completely, then wrap it tightly with plastic wrap. Next, place the chiffon cake into an airtight container or large Ziploc bag. The orange chiffon cake will last in the freezer for two months. 


Can I use butter instead of oil in chiffon cake?

Typically, melted butter can be substituted for oil in cakes. However, chiffon cakes are slightly different, so combining butter and oil might be best. Alternatively, you can replace vegetable oil with another oil. For example, you can use canola oil in place of vegetable oil. However, do not use olive oil as it is too rich and will give the chiffon cake a dense texture. 

Why do chiffon cakes sink after baking?

Chiffon cakes can sink for many reasons. You may have used a tube pan with a non-stick coating or greased the cake pan. Always use an ungreased tube pan without a non-stick coating for best results. Your chiffon cake will come right out of the pan once it cools down. Another reason a chiffon cake may sink after baking is if the chiffon cake is not cooled correctly. A Chiffon cake must be cooled upside down quickly to maintain its volume.   


Author: Sarah Leadon
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
20 mins
Cook Time
55 mins
Total Time
75 mins
10 persons


Orange Chiffon Cake:
  • 1 1/2 cups Sugar-Free Sweetener


  • 1 1/3 cups Gluten-Free All-Purpose Flour


  • 1 tablespoon Baking Powder


  • 1/4 teaspoon Salt


  • 1/2 cup Unsalted Butter, melted  


  • 6 large Egg Yolks, room temperature


  • 1/4 cup Almond Milk 


  • 1/2 cup Freshly Squeezed Orange Juice


  • 1 tablespoon Orange Zest


  • 1 teaspoon Vanilla Extract


  • 6 large Egg Whites, room temperature


  • 1/2 teaspoon Cream of Tartar


Orange Glaze:
  • 1 cup Brown Sugar-Free Sweetener


  • 3/4 cup Orange Juice


  • 4 tablespoons Unsalted Butter


  • 1 teaspoon Vanilla Extract


Orange Chiffon Cake:

Preheat the oven to 325 °F. 


Prepare oven for baking

Whisk the sugar-free sweetener, gluten-free all-purpose flour, baking powder and salt in a large bowl. 


Prepare dry ingredients

Whisk the melted butter, egg yolks, almond milk, orange juice, orange zest, and vanilla extract in a separate medium bowl. 


Prepare wet ingredients

Add the melted butter mixture to the gluten-free flour mixture and mix until smooth. 


Mixing dry and wet ingredients

Place the egg whites and cream of tartar into a stand mixer and beat for 1 minute on low using the whip attachment. 


Prepare egg white batter

Increase the stand mixer's speed to medium and beat the egg whites for 3 minutes until stiff. 


Mixing egg white

Stir in 1/3 of the egg whites into the orange chiffon cake batter using a plastic spatula. 


Mixing 1/3 of the egg whites to the chiffon batter

Next, add the remaining egg whites and fold them into the orange chiffon cake batter. 


Adding all the egg whites to the orange chiffon batter

Pour the chiffon cake batter into an ungreased 16-cup tube pan with prongs. Spread the batter into an even layer using an offset spatula. 


Putting cake batter to the tube cake pan

Bake the orange chiffon cake for 45–55 minutes until a toothpick or cake tester inserted into the cake comes out clean. Leave the orange chiffon cake in the pan, turn it upside on a wire rack, and let the cake cool completely. 

Baking the Orange Chiffon Cake
Orange Glaze:

Place the brown sugar-free sweetener, orange juice, butter, and vanilla extract into a small pot and set it over medium-low heat. 


Prepare the ingredients for the Orange glaze

Cook the orange glaze for 5 minutes, stirring frequently until the butter melts. Remove the orange glaze from the stove and set it aside. 


Cooking the orange glaze

To remove the orange chiffon cake from the pan, run a paring knife around the perimeter of the tube pan to release it. 


Prepare to remove the Orange Chiffon Cake from the cake pan

Invert the orange chiffon cake onto a cake platter and poke holes into it using a skewer. 


Turning the Orange Chiffon Cake from the cake pan and prepare holes for the orange glaze

Spoon half of the orange glaze over the orange chiffon cake. Let the orange chiffon cake sit for 15–20 minutes until the cake absorbs the glaze. 


Putting the Orange glaze into the Orange Chiffon Cake

Serve the orange chiffon cake with the remaining glaze if desired. 

Serving the Orange Chiffon Cake
Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon