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Rice Flour Cake

Serves 9
Time 1 hr 10 min
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 Vegan Cocoa Glaze (just make sure to use gluten-free vanilla extract). To make a double layer cake or 9x13-inch pan, simply double the recipe.
Ingredients
  • 1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
  • 1/2 cup evaporated cane sugar
  • 2 eggs
  • 2 teaspoons gluten-free vanilla extract
  • 1 1/4 cup white rice flour
  • 1 teaspoon baking powder
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Method

Preheat the oven to 350°F. 

Coat an 8-inch square or round cake pan with canola oil spray. Set aside. 

Cream butter with sugar in a large bowl until well blended, about 3 minutes. 

Add eggs and vanilla, beating with a wire whisk until incorporated. 

Add flour and baking powder and continue to beat until well mixed. 

Pour batter into prepared pan. 

Bake until a toothpick inserted in the center comes out clean, about 40 minutes. 

Cool in the pan for 10 minutes, then invert onto a cooling rack.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
  • 1/2 cup evaporated cane sugar
  • 2 eggs
  • 2 teaspoons gluten-free vanilla extract
  • 1 1/4 cup white rice flour
  • 1 teaspoon baking powder
Shop with Prime

Exclusively for Prime members in select ZIP codes.