• Cooking Time: 50 to 60
  • Servings: 16 or depends on slice
  • Preparation Time: 20


  • Dry Ingredients
  • 2 cups sugar
  • 1 tsp vanilla powder
  • 1 tsp orange extract (or 1 tbs fresh orange juice or 1 tsp lemon extract)
  • 2 tsp baking powder
  • 2 cups rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour
  • 1 tsp xanthan gum
  • Wet Ingredients
  • 1 cup half and half
  • 4 eggs
  • 1 cup butter, melted
  • 1/4 cup brown sugar


  • 1. Pre-heat oven to 350°F.
  • 2. Stir together all Dry Ingredients in a bag or lidded container. Shake to completely mix. Set aside.
  • 3. Combine cooled melted butter with brown sugar in a large mixing bowl, beat in eggs.
  • 4. Gradually add the Dry Ingredients into butter, sugar and egg mixture, beating at low speed, then begin adding the milk until mixed. Beat at medium speed about 2 minutes.
  • 5. Pour batter into greased and floured(can use rice) 12-cup Bundt or 10-inch tube pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
  • 6. Optionally drizzle with lemon or orange frosting.


I haven't made a scratch cake since becoming gluten free. Decided to look at one at I modified it a little. It came out really good.

Categories: Cake  Gluten-Free 

Author Credit: LandOLakes

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