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 -
1 c Grated coconut (optional)
1 c Buttermilk
1 ts Baking soda (heaping)
1 1/2 c Rice Flour
1/2 c Buckwheat Flour
1/2 ts Salt |
| ICING |
|
2 ea
8 oz pkg cream cheese
1/2 c Honey
1/2 c Maple, or other syrup
3 ts Vanilla |
Non-instant
dry milk powder (if needed) OR
--milk (if needed) |
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 cream cheese. Beat with honey, syrup and vanilla. If needed,add a little
non-instant dry milk powder or a little milk to reach the desired consistency.
"I found one package of cream cheese was enough for the icing and also omitted
the maple syrup. The cake was a bit dry, but still delicious. A good cake for special
occasions; a little expensive for every day."
Helen Beaulieu, Tester
Fall 2000
Wheat-Free Baking
www.recipenet.org
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