Eggless Gluten Free Chocolate Chiffon Cake

Eggless gluten free chocolate chiffon cake.
A cake made with sorghum flour or jowar atta. Soft, moist, light, airy and chocolaty cake. You don’t need to separate egg yolks and whisk. Its very easy to make.

I have used sorghum or jowar flour in it. And very happy with the taste.
Sorghum, an ancient cereal grain that’s a staple crop in India and throughout Africa, has long been considered a safe grain alternative for people with celiac disease and gluten insensitivity. New molecular evidence confirms that sorghum is completely gluten-free, and reports that the grain provides health benefits that make it a worthy addition to any diet.
Sorghum has high nutritional value, with high levels of unsaturated fats, protein, fiber, and minerals like phosphorus, potassium, calcium, and iron. It also has more antioxidants than blueberries and pomegranates.

Our this week’s 143 #Foodiemonday bloghop theme is millet. And my contribution is this eggless gluten free sorghum flour chocolate chiffon cake.


Sorghum or jowar flour – 1 cup

Oats powder – 1/2 cup

Cornflour – 2 tablespoon

Cocoa powder – 2 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Milk – 3/4 cup at room temperature

Warm milk – 1/4 cup

Instant coffee – 2 teaspoon

Vinegar – 1 tablespoon

Powdered sugar – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Powdered sugar to sprinkle, optional


1. Preheat the oven at 180°.

2. Grease a baking pan and dust with sorghum flour. Or line with parchment paper.

3. Mix 1 tablespoon vinegar in 3/4 cup milk. Milk should be at room temperature.

4. Whisk 2 teaspoon coffee in 1/4 cup warm milk and keep aside.

5. In a bowl sieve sorghum flour, oats powder, cornflour, baking powder, soda and cocoa powder.

6. In a large bowl whisk powdered sugar, oil and vinegar mixed milk.

7. Add coffee mixed milk and vanilla essence. Whisk again.

8. Now add all the dry ingredients gradually and mix well. Make a lump free smooth batter.

9. Pour the batter into the greased and flour dusted baking pan. Tap the pan gently.

10. Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.

Every oven take different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean its done. If not bake for few minutes more.

11. Let the cake cool down.
Sprinkle powdered sugar over it. This step is optional. Cake will be delicious without it too.

12.Slice and serve. Or enjoy the soft delicious chocolate chiffon cake with ice cream.


1. You can frost the cake if you like.

2. You can use all purpose flour or whole wheat flour instead of sorghum flour.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

57 thoughts on “Eggless Gluten Free Chocolate Chiffon Cake”

  1. Hi ! Sujata
    Amazing recipe must say soft and moist .
    Baked this cake the other day , however after removing. From the oven in the Centre the cake collapsed . Wonder why ?
    Could u please she’s some light on this . Thnks in advance

    Liked by 1 person

    1. Thank you so much Namrata. Please don’t open the oven door during baking to avoid sinking in the middle. Too much baking powder, under mixing or over mixing also may be the cause of collapse in the middle. Hope it helps.


  2. Pingback: Eggless Gluten Free Chocolate Chiffon Cake — Batter Up With Sujata – SEO
  3. I’ve never baked with sorghum but the amazing health benefits that you have discussed in the post and the beautiful texture of the cake have got me completely convinced! 😊
    If it’s not already disappeared, save me a big slice! 😉

    Liked by 1 person

  4. Oh my gosh this chiffon cake looks really tempting with perfect texture..great addition of jowar flour in cake..fantastic share Di 😍😘

    Liked by 1 person

  5. I am just wowed by this , I don’t have the courage to bake a chiffon cake and here you have created an eggless cake that too with jowar flour, hats off to you the texture is to die for. Have to try this recipe for sure.

    Liked by 1 person

  6. Hi Sujata ji cake looks awesome . Hav couple of queries…can the same recipe b used for the cupcakes?And Wat can be used instead of vinegar?looking forward to your answer pls.

    Liked by 1 person

    1. Thank you so much Arti. Yes you can make cupcake with this batter. And you can use lemon juice instead of vinegar. Or instead of milk and vinegar use 1 cup curd. We have to use buttermilk to make the cake soft.


  7. The sugar powder coating on the cake looks like a snow. You can also call it ‘Choco Snow Cake’. Looks yummy 😋
    Thanks for sharing 🙂

    Liked by 1 person

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