Wheat Free Italian Cream Cake Recipe

The best delicious Wheat Free Italian Cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Wheat Free Italian Cream Cake recipe today!

Hello my friends, this Wheat Free Italian Cream Cake recipe will not disappoint, I promise! Made with simple ingredients, our Wheat Free Italian Cream Cake is amazingly delicious, and addictive, everyone will be asking for more Wheat Free Italian Cream Cake.

What Makes This Wheat Free Italian Cream Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Wheat Free Italian Cream Cake.

Ready to make this Wheat Free Italian Cream Cake Recipe? Let’s do it!

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Ingredients & Directions


5 Eggs
1/2 c Butter; softened
1/2 c Vegetable oil
1 c Honey
1 tb Vanilla
1 c Chopped nuts (optional)
1/2 c -Grated coconut; or up to…
1 c Grated coconut (optional)
1 c Buttermilk
1 ts Baking soda (heaping)
1 1/2 c AM Rice Flour
1/2 c AM Buckwheat Flour

Separate the eggs. Beat the whites until stiff, and set aside. Beat
the yolks, butter, oil, honey, vanilla, nuts and coconut together.
Measure the buttermilk into a quart measuring cup; stir in the soda
and let set 30 seconds until foamy. Mix the flours. Alternately add
the flours and the buttermilk to the butter mixture until thoroughly
mixed. Gently fold in the egg whites until barely mixed and still
light. Pour into a well oiled 9″ x 13″ cake pan. Bake at 350 F. for
35 to 45 minutes until a toothpick inserted in the center comes out
clean. Let cool. Spread cream cheese icing.

ICING: Soften two 8 oz. pkgs. of cream cheese. Beat with 1/2 cup
honey and 1/2 cup maple or other syrup and 3 tsp. vanilla. If
needed, add a little non instant dry milk powder or a little milk to
reach the desired consistency.


Yields
1 cake

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