Rice Flour Cake Recipe

Introduction

Ingredients

• 2 cups of rice flour
• 1 ½ cups of coconut milk
• 1 ½ cups of sugar
• 1 tsp of baking powder
• 1 tsp of vanilla extract
• 3 eggs
• 1 stick of butter, softened
• ¼ tsp of salt

Instructions

1. Preheat your oven to 350°F (180°C).
2. Grease a 9-inch cake pan with butter or cooking spray.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract and salt.
6. In a separate bowl, sift together the rice flour and baking powder.
7. Add the flour mixture to the wet ingredients, alternating with the coconut milk, until everything is well combined.
8. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

• Calories: 290
• Total Fat: 11g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 140mg
• Total Carbohydrates: 45g
• Dietary Fiber: 0g
• Sugars: 28g
• Protein: 3g

Tips

• Make sure all of your ingredients are at room temperature before you start baking.
• Sift the rice flour and baking powder together to ensure that they are well mixed and there are no lumps.
• Don't overmix the batter. Mix until everything is just combined.
• If you don't have coconut milk, you can use any other milk of your choice.
• If you want to make the cake even more moist, you can add some shredded coconut to the batter.
• You can also add some fresh berries or sliced fruit to the top of the cake before baking for some added flavor and color.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Conclusion