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Wheat Free Italian Cream Cake

Wheat Free Italian Cream Cake recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1942
Dietary: Gluten-free, Vegetarian
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
  • 5 Eggs
  • 1/2 cup Butter, softened
  • 1/2 cup Vegetable oil
  • 1 cup Honey
  • 1 tablespoon Vanilla
  • 1 cup Chopped nuts (optional)
  • 1/2 cup Grated coconut
  • 1 cup Buttermilk
  • 1 teaspoon Baking soda
  • 1 1/2 cups Rice Flour
  • 1/2 cup Buckwheat Flour
  • 2 8 oz packages Cream Cheese, softened
  • 1/2 cup Honey
  • 1/2 cup Maple syrup
  • 3 teaspoons Vanilla
Directions
  1. 1
    Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with oil or butter.
  2. 2
    Separate the eggs, placing whites in a large clean bowl and yolks in a medium bowl.
  3. 3
    Beat the egg whites until stiff peaks form. Set aside.
  4. 4
    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.
  5. 5
    In a separate measuring cup, combine the buttermilk and baking soda. Let it sit for 30 seconds until foamy.
  6. 6
    In a small bowl, whisk together the rice flour and buckwheat flour.
  7. 7
    Alternately add the flour mixture and the buttermilk mixture to the egg yolk batter, beginning and ending with the flour. Mix until just combined.
  8. 8
    Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the mixture.
  9. 9
    Pour the batter into the prepared pan and spread evenly.
  10. 10
    Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  11. 11
    Allow the cake to cool completely in the pan before frosting.
  12. 12
    For the icing: Beat the softened cream cheese until smooth. Add honey, maple syrup, and vanilla. Beat until creamy.
  13. 13
    If the icing is too thick, add a splash of milk or a little non-instant dry milk powder to reach the desired consistency.
  14. 14
    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.

Keywords: wheat-free, gluten-free, italian cream cake, honey cake, rice flour, buckwheat flour, moist cake, cream cheese icing, dessert, holiday baking, vegetarian, traditional recipe, coconut, buttermilk, vanilla, rich texture, family favorite, easy baking
Read it online: https://www.chefs-mate.com/recipe/wheat-free-italian-cream-cake/