Published:
Oct 8th 2023
by 
Last updated: Jul 6th 2025
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 Neapolitan Cupcakes.
This Orange Chiffon Cake is light, fluffy, and bursting with real citrus flavor—perfect when you want a dessert that’s indulgent but not too heavy. Made with gluten-free flour, sugar-free sweetener, and a bright orange glaze, it’s a beautiful, festive dessert that fits diabetic-friendly and gluten-free diets without compromising on texture or taste.
Pro Tip - Airy and soft with a bright citrus flavor
- Gluten-free, diabetic-friendly, and low in fat
- Finished with a sweet, tangy orange glaze
- Ideal for birthdays, holidays, or springtime gatherings
- Use an ungreased tube pan to help the cake rise and cling to the sides for height.
- Cool upside down in the pan to maintain structure and prevent sinking.
- Whip egg whites to stiff peaks for the perfect chiffon texture.
- Butter: Can substitute with neutral oil for a dairy-free option
- Milk: Use oat or soy milk instead of almond
- Flavor Boost: Add a dash of cardamom or cinnamon for a twist
- Short-Term: Store covered at room temperature for 2 days or refrigerate for 5 days
- Freezing: Wrap tightly in plastic and freeze for up to 2 months
- Reheat: Thaw at room temperature and warm slightly before serving
For the Cake:
- Sugar-Free Sweetener – Adds sweetness without the sugar spike
- Gluten-Free All-Purpose Flour – Keeps it light and celiac-safe
- Baking Powder & Salt – For lift and balance
- Unsalted Butter (melted) – Adds richness
- Egg Yolks & Egg Whites – Separate for proper chiffon structure
- Almond Milk, Orange Juice, Orange Zest – Add citrusy brightness
- Vanilla Extract – Rounds out flavor
- Cream of Tartar – Stabilizes the whipped egg whites
For the Glaze:
- Brown Sugar-Free Sweetener – Deepens the glaze flavor
- Orange Juice, Butter, Vanilla – Warm, citrusy glaze ingredients
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.
How to Make Orange Chiffon Cake
Preheat oven to 325°F. In a large bowl, whisk sweetener, gluten-free flour, baking powder, and salt.
In a second bowl, whisk melted butter, egg yolks, almond milk, orange juice, orange zest, and vanilla. Add wet ingredients to dry and mix until smooth.
In a stand mixer, beat egg whites and cream of tartar on low for 1 minute, then on medium for 3 minutes until stiff peaks form. Stir ⅓ of the egg whites into the batter, then gently fold in the rest.
Pour into an ungreased 16-cup tube pan and bake for 45–55 minutes, or until a toothpick comes out clean. Cool upside down in the pan for 3 hours.
Make the Glaze: Combine sweetener, orange juice, butter, and vanilla in a pot over medium-low heat. Stir until butter melts and mixture thickens.
Once cooled, release cake with a knife, invert onto a platter, poke holes with a skewer, and spoon half the glaze over. Let absorb, then serve with remaining glaze.
Time & Serves
Ingredients
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
1 cup Brown Sugar-Free Sweetener
3/4 cup Orange Juice
4 tablespoons Unsalted Butter
1 teaspoon Vanilla Extract
Instructions
Preheat the oven to 325 °F.
Whisk the sugar-free sweetener, gluten-free all-purpose flour, baking powder and salt in a large bowl.
Whisk the melted butter, egg yolks, almond milk, orange juice, orange zest, and vanilla extract in a separate medium bowl.
Add the melted butter mixture to the gluten-free flour mixture and mix until smooth.
Place the egg whites and cream of tartar into a stand mixer and beat for 1 minute on low using the whip attachment.
Increase the stand mixer's speed to medium and beat the egg whites for 3 minutes until stiff.
Stir in 1/3 of the egg whites into the orange chiffon cake batter using a plastic spatula.
Next, add the remaining egg whites and fold them into the orange chiffon cake 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.
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 down on a wire rack, and let the cake cool completely.
Place the brown sugar-free sweetener, orange juice, butter, and vanilla extract into a small pot and set it over medium-low heat.
Cook the orange glaze for 5 minutes, stirring frequently until the butter melts. Remove the orange glaze from the stove and set it aside.
To remove the orange chiffon cake from the pan, run a paring knife around the perimeter of the tube pan to release it.
Invert the orange chiffon cake onto a cake platter and poke holes into it using a skewer.
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.
Serve the orange chiffon cake with the remaining glaze if desired.
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