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Nutrition Facts
Servings Per Recipe: 24
Serving Size: 1 serving
Amount Per Serving
  • Calories 194.9
  • Total Fat 6.5 g
  • Saturated Fat 2.1 g
  • Polyunsaturated Fat 2.4 g
  • Monounsaturated Fat 1.5 g
  • Cholesterol 44.6 mg
  • Sodium 114.7 mg
  • Potassium 43.9 mg
  • Total Carbohydrate 28.0 g
  • Dietary Fiber 0.4 g
  • Sugars 17.2 g
  • Protein 2.1 g
  • Vitamin A 1.4 %
  • Vitamin B-12 2.1 %
  • Vitamin B-6 2.7 %
  • Vitamin C 0.2 %
  • Vitamin D 1.4 %
  • Vitamin E 5.6 %
  • Calcium 3.5 %
  • Copper 1.0 %
  • Folate 1.5 %
  • Iron 1.5 %
  • Magnesium 1.5 %
  • Manganese 7.8 %
  • Niacin 1.0 %
  • Pantothenic Acid 2.3 %
  • Phosphorus 4.3 %
  • Riboflavin 4.4 %
  • Selenium 7.1 %
  • Thiamin 1.3 %
  • Zinc 1.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Italian Cream cake-gluten free

View the full Italian Cream cake-gluten free Recipe & Instructions
Submitted by: TEDDYBEARDONNA

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Italian Cream cake-gluten free

61 calories of Granulated Sugar, (0.08 cup)

23 calories of Rice flour, white, (0.04 cup)

19 calories of Corn Oil, (0.01 cup)

19 calories of Shortening, Crisco, (0.17 tbsp)

17 calories of butter, light, (0.33 tbsp)

15 calories of Egg, fresh, whole, raw, (0.21 large)

14 calories of Coconut, sweetened, (0.04 cup)

13 calories of Potato starch flour, (0.33 tbsp)

4 calories of Buttermilk, lowfat, (0.04 cup)

2 calories of Tapioca Flour, (0.01 cup)

1 calories of Vanilla Extract, (0.04 tbsp)

0 calories of Xanthan gum, (0.01 tbsp)

0 calories of Baking Powder, (0.06 tsp)

0 calories of Baking Soda, (0.04 tsp)


Nutrition & Calorie Comments  

This was excellent! I substituted the baking Splenda (with fiber) for the sugar and it turned out wonderfully--moist, sweet and very tasty. This will be a favorite go to GF cake for us. Thanks for sharing this wonderful recipe! Submitted by:
MERISSAJOAN

(10/11/11)
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