Rice Flour Cake

Recipe source

Serves 9
Brown rice flour can be used in place of all or part of the white rice flour. This is equally good with Vanilla Butter Cream Frosting or Vegan Cocoa Glaze (just make sure to use gluten-free vanilla extract). To make a double layer cake or 9- x 13-inch pan, simply double the recipe.

Ingredients
8 tablespoons (1 stick) butter, softened
1/2 cup evaporated cane sugar
2 eggs
2 teaspoons gluten-free vanilla extract
1 1/4 cups white rice flour
1 teaspoon baking powder

Method
Preheat oven to 350°F. Coat an 8-inch square or round cake pan with olive or canola oil spray. Set aside. Cream butter with sugar in a large bowl until well blended. Add eggs and vanilla, beating with a wire whisk. Add flour and baking powder and continue to beat until well mixed. Pour batter into prepared pan. Bake for 40 to 45 minutes, or until done when tested with a toothpick.

Nutrition
Per serving (1 slice): 230 calories (100 from fat), 12g total fat, 7g saturated fat, 75mg
cholesterol, 70mg sodium, 28g total carbohydrate (1g dietary fiber, 11g sugar), 3g protein