Chocolate and coconut chiffon cake Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 175 g (1 1/4 cups) all-purpose flour
• 10 ml (2 tsp.) baking powder
• 160 g (1/2 cup) maple syrup
• 50 g (1/4 cup) light olive oil
• 125 g (1/2 cup) plant-based milk substitute of your choice
• 5 medium eggs (separate the whites from the yolks)
• 2.5 ml (1/2 tsp) cream of tartar
• 3.5 ml (3/4 tsp) vanilla
• 3.5 ml (3/4 tsp) almond extract
• 35 g (1/2 cup) grated coconut, unsweetened
• 120 g (2/3 cup) mini semi-sweet chocolate chips