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Wheat Free Italian Cream Cake















Trans-fat Free, High Fiber


5 large eggs
½ cup butter
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
1 ½ cups rice flour
½ cup buckwheat flour


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 136355% of calories from fat
 % Daily Value *
Total Fat 83g 127%
Saturated Fat 29g 145%
Trans Fat 0g
Cholesterol 328mg 109%
Sodium 465mg 19%
Total Carbohydrate 48g 48%
Dietary Fiber 8g 32%
Sugars g
Protein 45g
Vitamin A 21% Vitamin C 2%
Calcium 16% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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