Are you looking for a unique and delicious cake recipe that's also surprisingly easy to make? Look no further! This rice flour cake is a delightful treat, perfect for those with gluten sensitivities or anyone looking for a lighter, fluffier cake experience. It's a versatile recipe, adaptable to various flavor profiles, making it a staple in your homemade cooking repertoire. This recipe is a perfect example of delicious dishes that don't require hours in the kitchen; it's one of those quick dinner ideas (even if it's dessert!) that's surprisingly satisfying.
Ingredients:
- 1 ½ cups rice flour (finely ground for best results)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk (dairy or non-dairy)
Instructions:
-
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking.
-
Dry Ingredients: In a medium bowl, whisk together the rice flour, baking powder, baking soda, and salt. Make sure to thoroughly combine the dry ingredients to avoid lumps in your batter.
-
Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer, but can be done by hand with some elbow grease!
-
Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
-
Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; overmixing can lead to a tough cake.
-
Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on your cake during the last 5 minutes of baking; ovens can vary, so adjust baking time as needed.
-
Cool & Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, you can dust it with powdered sugar, add frosting, or serve it plain.
Tips for the Best Rice Flour Cake:
-
Fine Rice Flour: Using finely ground rice flour is key for a tender crumb. Coarse rice flour can result in a slightly grainy texture.
-
Don't Overmix: Overmixing the batter develops gluten (even in rice flour!), resulting in a tough cake. Mix until just combined.
-
Room Temperature Ingredients: Using room temperature ingredients ensures even baking and a smoother batter.
-
Adjust Sweetness: If you prefer a less sweet cake, reduce the sugar by ¼ cup.
Variations:
-
Lemon Rice Flour Cake: Add the zest of one lemon to the batter and drizzle a lemon glaze over the cooled cake.
-
Chocolate Rice Flour Cake: Add ½ cup unsweetened cocoa powder to the dry ingredients.
-
Coconut Rice Flour Cake: Add ½ cup shredded coconut to the batter and top with toasted coconut flakes.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: 10-15g
- Carbohydrates: 35-40g
- Protein: 3-4g
This rice flour cake recipe is a fantastic addition to your collection of easy recipes and healthy meals. It's a great way to enjoy a delicious cake without compromising on taste or texture. Whether you are a beginner or an experienced baker, you'll find this recipe straightforward and rewarding. Enjoy!