Cake with rice flour

Name: Cake with rice flour
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: Rice flour 1 ¼ cup; Potato starch ¾ cup; Sugar 0.875 cup; Eggs (about 3 medium) at room temperature 5.5 oz; Sour cream at room temperature 0.8 cup; Lemon peel organic 1; Baking powder gluten-free 4 tsp

it de fr es br

311

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 311
Carbohydrates g 59.1
of which sugars g 24.8
Protein g 5.3
Fats g 5.9
of which saturated fat g 3.02
Fiber g 0.3
Cholesterol mg 85
Sodium mg 41

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 8
Cost: Low

PRESENTATION

The rice flour cake is a total game-changer if you’re after something sweet but gluten-free. And look, in Italy, they really love the simple stuff that tastes really good. Pretty simple. This cake totally nails it. You get this light, moist bite that’s just rich enough to feel like a treat. Nothing fancy here—just real, honest flavors from the gluten-free cake itself. Italians? They often enjoy a slice in the morning with coffee or a tangy fruit juice. Which is great.

So here's the thing: what makes this rice flour dessert special is how it stays soft and tender. Never heavy or dry. You can have it anytime, not just breakfast. Thing is, in Italy, more people are going gluten-free, and this cake really shines there. It has a fragrant aroma thanks to the rice flour and is super easy to make. You don’t have to be an expert in rice flour baking. For real.

And you know what? Slices are awesome with fresh fruit or just a sprinkle of powdered sugar, but honestly, it stands up on its own, too. A crowd-pleaser for sure, whether you’re gluten-free or not. Best part? This rice flour cake recipe feels light yet comforting, making it perfect for an afternoon snack or a treat after dinner. Italian families sometimes go with tea or even a cold glass of milk for that real homey feeling.

This cake? It proves a gluten-free dessert doesn’t mean missing out—it’s just a different kind of delicious. Plus, the simplicity of the ingredients keeps it real, in tune with that Italian love for straightforward, tasty food. And look, whether you're new to gluten-free or a seasoned fan, this cake offers a really, really good experience. Makes you feel connected to the warm, welcoming spirit of an Italian kitchen. Super tasty.

How to prepare Cake with rice flour

To prepare the cake with rice flour, start by sifting the dry ingredients through a fine-mesh sieve. Pour in the rice flour, potato starch 1, and baking powder 2. Once you have removed the lumps, gently mix using a spoon 3; set the bowl aside.

Continue by breaking the room temperature eggs into a bowl, turn on the beaters (alternatively, a stand mixer with a whisk attachment will work just fine) and add the grated zest of one lemon 4, then gradually add the sugar: this will help it swell. Continue beating the eggs until you obtain a light and fluffy mixture, it will take about 4-5 minutes 5. Then add the sour cream, also at room temperature, a little at a time, so as not to deflate the mixture 6.

Once the sour cream is finished, continue working for a few more minutes, you'll see that the mixture will swell again 7. It's time to add the dry ingredients one spoonful at a time while the mixer is still running 8: add the next amount only when the previous one is completely absorbed 9.

Pour the mixture into a 9-inch cake pan already greased and floured, obviously with rice flour 10. Level the surface carefully 11 and bake in a preheated oven, in static mode, at 340°F for 50 minutes: place it on the lowest rack (so not in contact with the base). Since the times are indicative, make sure the cake is actually cooked by always doing the toothpick test. If you notice that the surface has become too golden after 30-40 minutes of cooking, you can cover it with a sheet of aluminum foil. Once ready, let the cake with rice flour cool completely before removing from the pan and serving 12!

Storage

The cake with rice flour can be stored at room temperature for 2 days, keeping it under a glass dome.
It is possible to freeze the cake once it's ready, for convenience slice it in advance so you can enjoy your portion without having to defrost the entire cake.

Advice

This cake can be accompanied by inviting sauces such as English Cream, which is without thickeners and gluten-free.
It is recommended not to replace potato starch with other types of thickeners (such as corn starch) as it could compromise the final result. If you can't find sour cream, you can safely replace it with the same amount of Greek yogurt!

Gluten-Free

To be sure that the products are gluten-free, we recommend always using those that have the crossed-out red ear symbol on the packaging.
Moreover, for any doubts, always refer to your specialist doctor and follow the instructions on the Italian Celiac Association website.

For the translation of some texts, artificial intelligence tools may have been used.