Italian Cream Cake
Wheat Free Recipe
This is a rich and delicious cake - not for dieting but it is wheat free thanks to the use of rice and buckwheat flours.
1/2 cup butter; softened
1/2 cup vegetable oil
1 cup honey
1 tablespoon vanilla
1 cup chopped nuts (optional)
1/2 - 1 cup grated coconut (optional)
1 cup buttermilk
1 teaspoon baking soda (heaping)
1-1/2 cup rice flour
1/2 cup buckwheat flour
1/2 teaspoon salt
2 8-ounce packages cream cheese
1/2 cup honey
1/2 cup maple, or other syrup
3 teaspoons vanilla non-instant dry milk powder (if needed) or milk (if needed)
Separate the eggs. Beat the whites until stiff, and set aside. Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together. Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy. Mix the flours.
Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed.
Gently fold in the egg whites until barely mixed and still light. Pour into a well oiled 9 x 13-inch cake pan. Bake at 350-degrees for 35 to 45 minutes until a toothpick inserted in the center comes out clean. Let cool. Spread Italian Cream Cake with cream cheese icing.
Icing: Soften cream cheese. Beat with honey, syrup and vanilla. If needed,add a little non-instant dry milk powder or a little milk to reach the desired consistency.
Yield: 1 Cake
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Wheat Free Tip
Wheat free lunch and dinner: Sushi and nori rolls (with tamari not soy).