Latest posts by Ashtyn (see all)

Hey guys!

Chef Varouj here, founder of Indulge Right Foods. Welcome to Indulge Right In The Kitchen. 

Today’s video is very special for me because I have my aunt next to me. I used to go to her house and ask, “Hey, can you make a cake?” So today after 30 years here we are in my kitchen, in a whole different country and continent, here we are making a cake together and we’re making it with Indulge Right Foods products! 

We’re going to make a chocolate cake. No-fail, hard to mess it up. Really, just follow the recipe. So this one is just chocolate chiffon cake. You can turn it into cupcakes, muffins, whatever you prefer.

Chocolate Cake/Cupcakes 

Gluten-free  |  Sugar-free 

Makes one 10” cake or 24 cupcakes 



  • 4 egg Yolks 
  • ½ cup (120 milliliters) of water 
  • ⅓ cup (80 milliliters) vegetable oil
  • 1 ½ teaspoons (7 milliliters) vanilla extract
  • ½ cup (45 grams) unsweetened cocoa powder 
  • 1 cup (115 grams) Indulge Right Gluten Free cake flour
  • 1 ⅛ cup – packed (200 grams) sugar or sugar substitute 
  • 2 teaspoons (8 grams) baking powder
  • ½ teaspoon (2 grams) salt
  • 4 egg whites 



  1. Set oven temperature to 375°F.
  2. Line cupcake or cake pan with baking paper. Set aside.
  3. Whip egg yolks, oil, water, and vanilla just until blended.
  4. Sift together flour, cocoa powder, ¼ cup of sugar, baking powder, and salt. Add to egg yolk mixture and whip for 1 minute. Set aside.
  5.  Whip the egg whites to a foam. Gradually add the remaining sugar and whip until stiff peaks form.
  6. Fold egg whites into the egg batter.  Fill the cupcake or cake pan.
  7. Bake for 12 to 15 minutes for the cupcakes or 25 minutes for the cake. Insert a toothpick into the middle of the cake. When it comes out clean, they are done. 

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