This wheat-free Italian Cream Cake is dense, moist, and rich with honey and vanilla flavors. It uses rice and buckwheat flours to create a tender, fudgy crumb without gluten. Topped with a sweet and tangy cream cheese icing, it is a perfect make-ahead dessert for holidays or family gatherings.
Wheat Free Italian Cream Cake
Description
This wheat-free Italian Cream Cake is dense, moist, and rich with honey and vanilla flavors. It uses rice and buckwheat flours to create a tender, fudgy crumb without gluten. Topped with a sweet and tangy cream cheese icing, it is a perfect make-ahead dessert for holidays or family gatherings.Ingredients
Directions
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Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with oil or butter.
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Separate the eggs, placing whites in a large clean bowl and yolks in a medium bowl.
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Beat the egg whites until stiff peaks form. Set aside.
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In a large mixing bowl, beat the egg yolks, softened butter, vegetable oil, honey, vanilla, chopped nuts (if using), and grated coconut until well combined and smooth.
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In a separate measuring cup, combine the buttermilk and baking soda. Let it sit for 30 seconds until foamy.
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In a small bowl, whisk together the rice flour and buckwheat flour.
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Alternately add the flour mixture and the buttermilk mixture to the egg yolk batter, beginning and ending with the flour. Mix until just combined.
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Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the mixture.
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Pour the batter into the prepared pan and spread evenly.
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Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely in the pan before frosting.
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For the icing: Beat the softened cream cheese until smooth. Add honey, maple syrup, and vanilla. Beat until creamy.
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If the icing is too thick, add a splash of milk or a little non-instant dry milk powder to reach the desired consistency.
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Spread the icing evenly over the cooled cake.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1942kcal
- % Daily Value *
- Total Fat 132g204%
- Saturated Fat 50g250%
- Cholesterol 299mg100%
- Sodium 345mg15%
- Total Carbohydrate 169g57%
- Dietary Fiber 14g57%
- Sugars 62g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
Ingredient Note: "AM Rice Flour" typically refers to Arrowhead Mills rice flour, but any fine white rice flour works well. Buckwheat flour adds a distinct earthy flavor; if you prefer a milder taste, you can substitute half the buckwheat flour with more rice flour or a gluten-free all-purpose blend.
Texture Tip: This cake is naturally dense and moist. Do not overmix the batter after adding the egg whites, as this can make the cake tough.
Variations: You can add 1/2 cup of raisins or dried cranberries to the batter for extra fruit flavor.
