Banana Chiffon Cake

This banana chiffon cake is a plant-based alternative to the light-as-air, soft and delicate chiffon cake. It calls for only 8 ingredients and 20 minutes of preparation, with no prior baking experience needed to pull it off.

From the origins of its unusual name, to extra baking tips, below I’ve answered the questions that most commonly come up regarding chiffon cake.

Why is it called chiffon cake?

Chiffon is a gauze-like fabric that is known for its sheer, floating, and shimmery nature, almost like tissue paper. Chiffon-fabric has a sheer, transparent appearance, and when held under a magnifying glass, it looks like a fine net or mesh.

The recipe for chiffon cake is credited to Harry Baker, who invented it in the 1920s. He then kept it a secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name chiffon cake. 

Why chiffon? The texture of the cake sort of resembles the fabric.

What is the difference between chiffon cake and angel food cake?

When it comes to traditional chiffon and angel food cake, the only difference is that angel food cake uses no egg yolks and no fat, while chiffon cake includes them. The difference between my vegan angel food cake and this banana chiffon cake, both of which are made with aquafaba, is also in the added mashed banana.

What is the difference between chiffon cake and sponge cake?

Like angel food cake, chiffon cake is leavened mostly from meringue (in this case we’re using vegan meringue made with aquafaba), while sponge cake includes more baking soda and baking powder. Moreover, chiffon cake is baked in a tube pan, which produces the lightest texture.

Can I bake chiffon cake in a normal pan or a bundt pan?

Preferably not, the reason why chiffon cakes are baked in tube pans is that the cake can climb up the center tube when baking, producing a much lighter texture. If you don’t have a tube pan, you can try to bake the cake in a normal pan, but the cake might not be as fluffy. It’s also very important you don’t grease the pan, as this would cause the cake to slip down the sides.

How do you get a chiffon cake out of the pan?

Turn the pan over, and press down on the bottom firmly without hesitating. It will pop out cleanly. None of the sides of the sponge will remain stuck to the pan this way. Pull a little of the bottom of the cake away from the pan bottom to make a gap for the knife.

Ingredients You’ll Need to Make Banana Chiffon Cake

This recipe calls for only 8 ingredients, so it’s important to measure them carefully, not use any substitutions, and follow the recipe closely.

• All-purpose flour: use exactly one cup and one tablespoon of sifted all-purpose flour.
• Sugar: regular, granulated sugar will work fine for this recipe.
• Baking powder: while traditional chiffon cake doesn’t include additional leavening agents, this vegan version calls for baking powder to help it rise.
• Aquafaba: is the perfect substitute for egg whites. If you beat it, it will turn into the perfect vegan meringue.
• Coconut oil: use soft coconut oil that has been left at room temperature for a while.
• Vanilla extract: adds flavour.
• Banana: mashed banana gives this chiffon cake its name and distinct flavour.
• Dark chocolate: the cake is glazed with melted dark chocolate and topped with banana slices, a match made in heaven.

How to Make Vegan Banana Chiffon Cake

Some desserts are easier to turn vegan than others. And those that rely heavily on eggs or meringue to give them the right texture can be especially tricky.

1. In a large bowl, combine the flour, sugar and baking powder.
2. In a smaller bowl, whisk together 5 tablespoons of aquafaba, coconut oil, water, vanilla extract and mashed banana. Mix in with the dry ingredients.
3. In a large bowl and with clean beaters, beat 10 tablespoons of aquafaba for at least 6 minutes, until stiff peaks form. Fold into the batter.
4. Gently spoon the batter into an ungreased 10-inch tube pan. Cut through batter with a knife to remove any air pockets. Bake on the lowest rack at 325°F (167°C) for 60-65 minutes or until the top springs back when lightly touched.
5. Let it cool completely in the pan, then run a knife around the sides and the centre tube of the pan. Invert cake onto serving plate.
6. Frost top and sides with melted dark chocolate, and top with sliced bananas, chopped walnuts or pecans.

Extra Baking Tips

• This vegan cake bakes much lower than a typical chiffon cake. Don’t be tempted to double the ingredients to make it taller; it will collapse. Bake two layers separately and then stack one on top of the other just before serving if you want to make it taller.
• The flour should be sifted. This helps to make the batter airier and the cake fluffier.
• Make the perfect vegan meringue – beat aquafaba for at least 6 minutes with a handheld electric mixer, first on low and then gradually increasing the speed to high.
• Do not grease the tube pan. Greasing the pan causes the batter to slip down the sides, preventing it from properly rising.
• Use the right pan – the best types are the aluminium pan with a removable base.
• Do not cool the cake upside-down like you would a typical chiffon cake. It’s much too fragile for that.
• Use a serrated knife to slice the cake. A sharp knife will squish it, no matter how sharp it is.

Vegan Chiffon Cake Q&A

What is aquafaba?

Aquafaba is essentially bean water that, when beaten, fluffs up just like egg whites and makes the perfect plant-based substitute for meringue. If you want to learn more about this virtually magic vegan egg replacer, here’s my article on what aquafaba is and how it can be used in baking.

When does the cake taste best?

It’s best half-day to a whole day after baking.

How long does it last?

Freshly baked banana chiffon cake will keep for about 1 week in the fridge when properly stored. Cover it with foil or plastic wrap to prevent the cake from drying out.

Wrap the cake in plastic wrap and keep at a cool, dark place for about 2-3 days. Depending on the ingredients or climate you live in, it might be better to keep in the refrigerator for 3-4 days. Be sure to let the cake come to room temperature before serving, or it may seem dry and dense.

Does it freeze?

Yes, but some flavours will be lost. To freeze, wrap the cake tightly with aluminium foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Properly stored, vegan chiffon cake will maintain best quality for about 2 to 3 months, but will remain safe beyond that time.