Wheat Free Italian Cream Cake

Recipe Ingredients

5		Eggs
1/2 cup	99g / 3.5oz	Butter - softened
1/2 cup	118ml	Vegetable oil
1 cup	237ml	Honey
1 tablespoon	15ml	Vanilla
1 cup	146g / 5.1oz	Nuts - chopped - (optional)
1/2 cup	46g / 1.6oz	- grated coconut - or up to...
1 cup	93g / 3.3oz	Grated coconut - (optional)
1 cup	237ml	Buttermilk
1 teaspoon	5ml	Baking soda - (heaping)
1 1/2 cups	240g / 8.5oz	Am rice flour
1/2 cup	31g / 1.1oz	Am buckwheat flour

Recipe Instructions

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 350F 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.

Source:
Arrowhead Mills "Recipes for Special Dietary Needs"

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