Send to a Friend
PrintRice Flour Cake
Brown rice flour can be used in place of all or part of the white rice flour. This is equally good with Vanilla Butter Cream Frosting or Cocoa Glaze (just make sure to use gluten-free vanilla extract). To make a double layer cake or 9x13 pan, simply double the recipe.
Serves 9
- 1 stick softened organic butter
- 1/2 cup organic evaporated cane sugar
- 2 organic eggs
- 2 teaspoons gluten-free vanilla extract
- 1 1/4 cups white rice flour
- 1 teaspoon baking powder
Preheat oven to 350°F.
Coat an 8-inch square or round cake pan with olive or canola oil spray. Set aside. Cream the butter with the sugar until well blended. Add eggs and vanilla, beating with a wire whisk. Add flour and baking powder and continue to beat until well mixed. Pour batter into prepared pan. Bake the cake for 40 to 45 minutes or until done when tested with a toothpick.
Nutrition Info
Per Serving (58g-wt.): 230 calories (100 from fat), 12g total fat, 7g saturated fat, less than 1g dietary fiber, 3g protein, 28g carbohydrate, 75mg cholesterol, 70mg sodium