Looking for a gluten-free dessert? Here is the rice flour bundt cake for you. A soft and genuine dessert, ideal for breakfast, especially for those who are gluten intolerant.
This time I made it simple, but if you want, you can add chocolate chips, instead of vanilla extract, you can add some grated lemon or orange zest.
It can be kept in an airtight container and will remain soft for several days.
Here are more ideas for you to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 9.5-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Rice Flour Bundt Cake
- 4 eggs
- 1 cup sugar
- 2 3/4 cups rice flour
- 1/2 cup rice milk (you can also use soy or regular milk)
- 1/2 cup sunflower oil
- 1 packet baking powder
- 1 tbsp vanilla essence
- to taste powdered sugar (for decoration)
Steps for Rice Flour Bundt Cake
To prepare this bundt cake, put the eggs and sugar together and beat with an electric mixer until you get a white and frothy mixture.
Continue mixing, gradually pour in the sunflower oil, add the rice milk (or other plant-based drink) and the vanilla essence.
Now incorporate the sifted flour with the baking powder. Continue mixing until you get a smooth batter.
Grease and flour a bundt cake pan, pour the mixture inside. Level it well.
Bake in a preheated oven at 350°F for about 35/40 minutes, check the baking with a wooden skewer. When, removing the skewer, you see it’s dry, the cake is ready.
Before removing it from the pan, let it cool, then carefully transfer it onto a plate. Dust the cake generously with powdered sugar,
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