Lighter than a pound cake, this gluten-free, dairy-free cornmeal cake goes well with just about anything. Serve it for breakfast with hot tea or coffee. For dessert, serve with fresh berries, a warm berry compote or grilled pineapple. If you'd like, transform this cake into a lemon cornmeal cake by adding the zest of one lemon (about 2 teaspoons) to the batter.
Note: To achieve a delicate texture for this cake, be sure to select a very finely ground gluten-free cornmeal for this cake. I prefer Bob's Red Mill gluten-free corn flour. Corn flour is finely ground cornmeal, not corn starch.
- Gluten-free nonstick cooking spray
- 1 cup (4.5 ounces) white rice flour
- 3/4 cup (3 ounces) Bob’s Red Mill gluten-free corn flour (see note)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup ( 7 ounces) granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Confectioners’ sugar, optional
Adjust oven rack to middle position. Preheat oven to 350 degrees F. Grease 12-cup bundt pan with nonstick cooking spray.
Whisk together white rice flour, corn flour, baking powder, and salt in small bowl. Fit bowl of stand mixer with whisk attachment. Whip eggs on medium speed until combined. In a slow and steady stream, add granulated sugar. Increase mixer speed to high. Whip egg mixture until pale yellow and thick and fluffy, about five minutes. Reduce mixer speed to medium. With mixer running, add dry ingredients. Mix until dry ingredients are combined, about one minute. Add oil in slow and steady steam. Batter will deflate. Increase mixer speed to high. Whip batter until oil is incorporated and batter thickens, about two minutes.
Spoon batter into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 35 minutes. Cool cake in the pan for ten minutes. Invert onto a rack and cool. If desired, sprinkle with confectioners’ sugar before serving.
12 cup bundt pan