Eggless Lemon Chiffon Cake Recipe

Eggless Lemon Chiffon Cake is a light and fluffy dessert with a refreshing citrus flavor. Made without eggs, this cake gets its airy texture from whipped aquafaba (chickpea brine) and baking powder. The addition of lemon zest and juice gives it a tangy and zesty taste. This eggless version of chiffon cake is perfect for those with egg allergies or dietary restrictions. Serve it as a delightful treat for any occasion.

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1hr 30minstotal
1hr 30m.total
Eggless Lemon Chiffon Cake
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Ingredients for Eggless Lemon Chiffon Cake Recipe

  • 1/5 cup All Purpose Flour
  • 0.15 cup Sugar
  • 1/5 teaspoon Baking Powder
  • 1/20 teaspoon Salt
  • 0.07 cup Aquafaba
  • 1/20 cup Vegetable Oil
  • 1/5 Zest Lemons
  • 1/5 Juice Lemons
  • 1/10 teaspoon Vanilla Extract
  • as per your need Powdered Sugar For Dusting

Directions: Eggless Lemon Chiffon Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (160°C) and grease a chiffon cake pan.
  • STEP 2.In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  • STEP 3.In a separate bowl, whisk together aquafaba, oil, lemon zest, lemon juice, and vanilla extract.
  • STEP 4.Gradually add the wet ingredients to the dry ingredients and mix until well combined.
  • STEP 5.Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  • STEP 6.Remove from the oven and let it cool completely before removing from the pan.
  • STEP 7.Serve the eggless lemon chiffon cake as is or dust with powdered sugar for decoration.

Cooking Tips

  • Make sure to use unsweetened aquafaba (chickpea brine) for this recipe.
  • Whip the aquafaba until stiff peaks form to ensure a light and airy texture.
  • You can add a lemon glaze or frosting for extra sweetness and flavor.

Storage and Serving

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • If desired, refrigerate the cake to extend its shelf life.
  • Serve the eggless lemon chiffon cake as a dessert or with a cup of tea or coffee.
Nutrition
value
323
calories per serving
25 g Fat2 g Protein24 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    25g
  • Protein
    2g
  • Carbs
    24g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    24g
  • Protein
    2g
  • Fiber
    < 1g

Fats

  • Fat
    25g

Vitamins & Minerals

  • Calcium
    17mg
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    14mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    8mg
  • Manganese
    < 1mg
  • Phosphorus
    28mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp