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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 194.9
  • Total Fat: 6.5 g
  • Cholesterol: 44.6 mg
  • Sodium: 114.7 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 2.1 g

View full nutritional breakdown of Italian Cream cake-gluten free calories by ingredient
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Italian Cream cake-gluten free

Submitted by: TEDDYBEARDONNA

Introduction

This cake is a winner for those who have to eat GF. My family who can have gluten loved this cake. Repeat. This cake is a winner for those who have to eat GF. My family who can have gluten loved this cake. Repeat.
Number of Servings: 24

Ingredients

    1/2 cup butter, softened
    1/4 cup shortening
    1/4 cup oil
    2 C. sugar
    5 large eggs, separated
    1 T. vanilla
    1 cup white rice flour
    1/2 C potato starch flour
    1/4 C tapioca flour
    1 t. baking soda
    1 t xanthan gum
    1 1/2 t baking powder
    1 C. buttermilk
    1 C. flaked coconut

Directions

Cream butter, shortening and oil with an electric mixer until fluffy;gradualy add sugar, beating well. Add egg yolks one at a time, beating until well blended. Add vanilla.

Combine dry ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low spead until blended. Stir in coconut.

Beat eggs whites until stiff peaks form, fold into batter. Pour into 3 9-inch round cake pans or one 13X9 that has been greased and floured.

Bake 350 for 24-30 min for multiple pans, 45 min for oblong pan. Done witn wooden pick comes out clean.

Frost with cream cheese frosting. Sprinkle with chopped pecans

Pecans can also be added to the cake mixture.

Number of Servings: 24

Recipe submitted by SparkPeople user TEDDYBEARDONNA.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    This is SO delicious!!! I made it into 32 cupcakes and baked for 13 min. then topped with a typical 7 minute icing. I don't have to eat GF, but I am going to be replacing my white cake recipe with this one from now on. Its a moist, just sweet enough cake - YUM!!! - 7/15/10

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  • Incredible!
    1 of 1 people found this review helpful
    Just started with Gluten Free recipes. I made cupcakes with this recipe and they were great. Made chocolate cream cheese frosting, next time I wil make plain vanilla or chocolate. Also used unsweetened shredded coconut versus flaked coconut and coconut oil in place of shortening. - 3/24/13

    Reply from TEDDYBEARDONNA (3/24/13)
    Glad you enjoyed it. It is the most requested cake that I sell. I might have to try the coconut oil some time. Thank you


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  • Thank you this was the Best Birthday Cake since I have gone gluten free. I did add a buttermilk glaze on the cake before frosi=ting it with cream cheese frosting. - 4/17/12

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  • SO good!!! Next time I will try the cupcake version--the cake was crumbly but SO moist!! Cupcakes might hold up better than a whole cake though--I added a cream cheese frosting made with heavy whipping cream, agave nectar, and vanilla extract--it was the perfect amount of sweetness. - 12/21/11

    Reply from TEDDYBEARDONNA (12/22/11)
    Sorry the cake was crumbly for you. I have been making and selling it for 4 years and never had that problem. Glad you enjoyed it. I haven't tried making it into cupcakes yet but have thought about it.
    Thanks for your ratings.


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  • Finally a gluten free cake that is moist and not "crumby"!! DELICIOUS!!!!! - 10/27/11

    Reply from TEDDYBEARDONNA (10/27/11)
    Thank you. I sell this cake and it is my favorite GF cake.


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  • 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! - 10/11/11

    Reply from TEDDYBEARDONNA (12/22/11)
    I want to try it with Splenda next time. I use splenda in a lot of my baking now. Glad you enjoyed it.


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