Wheat Free Italian Cream Cake

1 hours Prep: 25 minutes Cook: 45 minutes

1363 calories per serving view nutrition facts

1 cake suggest servings

Be the first to add a photo of this recipe!

Ingredients

5	large	eggs
1/2	cup	butter	softened
1/2	cup	vegetable oil
1	cup	honey
1	tablespoon	vanilla extract
1	cup	nuts	chopped, (optional)
1/2	cup	coconut	grated, (or up to)
1	cup	coconut	grated, (optional)
1	cup	buttermilk
1	teaspoon	baking soda	(heaping)
1 1/2	cups	rice flour
1/2	cup	buckwheat flour

Directions

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 inch x 13 inch cake pan.

Bake at 350 F for 35 to 45 minutes until a toothpick inserted in the center comes out clean.

Let cool.

Spread cream cheese icing.

ICING: Soften two 8 ounce packagess of cream cheese.

Beat with 1/2 cup honey and 1/2 cup maple or other syrup and 3 teaspoon vanilla. If needed, add a little non-instant dry milk powder or a little milk to reach the desired consistency.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 376g

Amount per Serving

Calories 1363 55% of calories from fat

	% Daily Value*
Total Fat 83.0g	127%
Saturated Fat 29.0g	145%
Trans Fat 0.0g
Cholesterol 328mg	109%
Sodium 465mg	19%
Total Carbohydrate 143.0g	48%
Dietary Fiber 8.0g	32%
Sugars 75.0g
Protein 22.0g	45%

Vitamin A	21%		Vitamin C	2%
Calcium	16%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Low Calorie: Page 75

Last Recipes Viewed

Recipe Bite

Easter Pie

by Mark R. Vogel

Every Easter when I was a boy I looked forward to my mom's Easter pie. An Italian tradition, "Easter Pie", as it...

Member Review

Mallow-Creme Fudge (Fantasy Fudge)

I found the microwave version. Here it is: Microwave butter in 4-quart microwavable bowl on HIGH 1 minute or until melted. Add sugar and milk; mix well. Microwave 5 minutes or until mixture begins to boil, stirring after 3 minutes. Stir well, scraping down sides of bowl. Microwave 5-1/2 minutes; stirring after 3 minutes. Let stand 2 minutes. Add chocolate; stir until melted. Add marshmallow creme and vanilla; mix well. Stir in nuts. Pour into greased 13x9 inch pan. Cool at room temperature; cut into squares.