The vanilla pound cake with rice flour is a perfect breakfast treat. Made with rice flour and rice oil, it has a delicate flavor and a very light texture. It’s also quick to prepare, requiring only an immersion blender. Staying on the topic of super soft gluten-free sweets, I recommend trying the Soft Lemon Cake, the Filled Orange Chiffon Cake, and the Margherita Cake with Rice Flour.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.5 cup plant-based milk
- 2 eggs
- 2 tsp gluten-free baking powder
- 3 oz rice oil
- 1/3 cup sugar
- 2 cups gluten-free rice flour
- 1 vanilla bean
Tools
- 1 Immersion Blender
- 1 Pound Cake Pan
- 1 Container
Steps
Preheat the oven to static mode at 392°F.
In a tall container, break the eggs, add the oil, sugar, and vanilla seeds.
Blend with the immersion blender.
Once the mixture is smooth and velvety, add the plant-based milk, flour, and baking powder.
Blend again until you get a homogeneous batter.
Pour into a 10-inch pound cake pan lined with parchment paper.
Bake for 35-40 minutes.
Remove from the oven and let cool.
Remove from the pan and decorate with powdered sugar.
Tips
You can use any type of plant-based milk.
Rice oil can be replaced with sunflower or corn oil.
You can replace 1/4 cup of rice flour with amaranth, quinoa, or teff flour.
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