Fluffy Gluten-Free Rice Flour Cake
A light and naturally gluten-free cake with a golden crust and a beautifully moist crumb. This fuss-free recipe comes together quickly and delivers impressive results every single time. Perfect for tea time, birthdays, or an everyday treat.
🛒 Ingredients
10 servings
- 2 cups whole milk
- 2 cups granulated sugar
- 1 cup sunflower or vegetable oil
- 4 large eggs
- 1 pinch of salt
- 4 cups rice flour
- 1 tablespoon baking powder
- 1 teaspoon pure vanilla extract
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease a bundt pan or 9-inch round cake pan and dust it with sugar or rice flour.
- 2
In a large bowl, whisk together the eggs and sugar until pale and slightly foamy. Add the oil, milk and vanilla extract, mixing until fully combined.
- 3
Gradually sift in the rice flour, baking powder and salt, stirring gently until the batter is smooth and free of lumps.
- 4
Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until deep golden and a skewer inserted in the centre comes out clean.
- 5
Cool in the pan for 10 minutes, then turn out onto a wire rack. Dust with powdered sugar before serving, if desired.
💡 Chef's Tip
For an extra airy texture, separate the eggs and beat the whites to stiff peaks before folding them gently into the batter. Swap regular milk for coconut milk for a tropical-inspired twist that pairs beautifully with a mango coulis.
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