Wheat Free Italian Cream Cake
Yield
1 cakePrep
25 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| ½ | cup |
butter
softened |
|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
honey
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | cup |
nuts
chopped, (optional) |
|
| ½ | cup |
coconut
grated, (or up to) |
*
|
| 1 | cup |
coconut
grated, (optional) |
*
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
baking soda
(heaping) |
|
| 1 ½ | cups |
rice flour
|
|
| ½ | cup |
buckwheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| 118 | ml |
butter
softened |
|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
honey
|
|
| 15 | ml |
vanilla extract
|
|
| 237 | ml |
nuts
chopped, (optional) |
|
| 118 | ml |
coconut
grated, (or up to) |
*
|
| 237 | ml |
coconut
grated, (optional) |
*
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
baking soda
(heaping) |
|
| 355 | ml |
rice flour
|
|
| 118 | ml |
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℉ (180℃) 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 ½ cup honey and ½ 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.
