Rice Flour Cake
Delightfully light and naturally gluten-free, this Rice Flour Cake is a perfect balance of simplicity and indulgence. Made with a blend of rice flour, creamy milk, and gently whipped eggs, this cake achieves a tender, moist crumb and a subtly sweet flavor profile that’s perfect for any occasion. The addition of vanilla extract lends an aromatic touch, while the easy mixing technique ensures a fuss-free baking experience with just 15 minutes of prep time. Whether served plain, dusted with powdered sugar, or accompanied by a dollop of whipped cream, this cake is a versatile dessert that’s as comforting as it is delicious. Perfect for those seeking gluten-free baking recipes or a twist on classic cakes, this treat is bound to be a crowd-pleaser!
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Recipe Information
Ingredients
- 200 grams Rice flour
- 150 grams Sugar
- 250 ml Milk
- 3 large Eggs
- 100 grams Unsalted butter
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F) and grease an 8-inch round cake pan or line it with parchment paper.
In a medium-sized mixing bowl, combine the rice flour, baking powder, and salt. Whisk together until well mixed. Set aside.
In a separate large bowl, cream the butter and sugar together using an electric mixer or whisk until light and fluffy, about 3-4 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve plain, or dust with powdered sugar or pair with whipped cream for an extra touch.
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 326.7 g | 119% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 163.4 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 446 mg | 34% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
