Gluten-Free Cornmeal Cake Recipe

By
Elizabeth Barbone
Elizabeth Barbone: Contributing Writer at Serious Eats
Elizabeth Barbone
Elizabeth Barbone develops delicious and creative recipes for the food allergic and gluten-free communities through her site Gluten-Free Baking. Author of three cookbooks: Easy Gluten-Free Baking (2009), How to Cook Gluten-Free (2012), and The World's Easiest Paleo Baking (2016).
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Updated Aug. 30, 2018
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Elizabeth Barbone

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.

Recipe Details

Gluten-Free Cornmeal Cake Recipe

Active 45 mins
Total 90 mins
Serves 12 servings

Ingredients

  • 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

Directions

  1. Adjust oven rack to middle position. Preheat oven to 350°F (177°C). Grease 12-cup bundt pan with nonstick cooking spray.

  2. 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.

  3. 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.

Special equipment

12 cup bundt pan

This Recipe Appears In

Nutrition Facts (per serving)
196 Calories
7g Fat
30g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 196
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 78mg 26%
Sodium 156mg 7%
Total Carbohydrate 30g 11%
Dietary Fiber 0g 2%
Total Sugars 17g
Protein 4g
Vitamin C 0mg 0%
Calcium 60mg 5%
Iron 1mg 6%
Potassium 52mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)