Wheat Free Italian Cream Cake
Submitted by jbordonado
Wheat-free Italian cream cake made with rice flour and buckwheat flour, loaded with coconut and nuts, topped with honey cream cheese frosting. A naturally sweetened, gluten-friendly Southern showstopper.
YIELD
1 cakePREP
25 minCOOK
45 minREADY
1 hrsAll the charm of a classic Italian cream cake, none of the wheat. Rice flour and buckwheat flour stand in beautifully here, giving you a tender crumb with a subtle earthy undertone that actually complements the coconut and nuts.
Honey does all the sweetening in both the cake and the cream cheese frosting, so there’s no refined sugar in sight. Folding whipped egg whites into the batter keeps everything light and airy despite the heavier alternative flours.
The frosting is a showstopper on its own: cream cheese whipped with honey and maple syrup until silky smooth.
Variations
- Use pecans for a Southern classic or swap in walnuts or almonds based on what you have
- Add a tablespoon of rum or amaretto to the frosting for an Italian-inspired kick
- Top with toasted coconut flakes for extra crunch and visual appeal
Chef Tips
- Beat the egg whites to stiff peaks and fold them in gently; overmixing deflates the batter and makes the cake dense
- Let the buttermilk and baking soda foam for a full 30 seconds before adding to the batter for maximum lift
- Cool the cake completely before frosting or the cream cheese icing will slide right off
Ingredients
Directions
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 inch x 13 inch cake pan.
Bake at 350℉ (180℃) 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 ounce packagess of cream cheese.
Beat with ½ cup honey and ½ cup maple or other syrup and 3 teaspoon vanilla. If needed, add a little non-instant dry milk powder or a little milk to reach the desired consistency.
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