Cornmeal cake with rice flour

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Cornmeal cake with rice flour topped with grated coconut

Easy Cornmeal Cake with Rice Flour (Gluten-Free Cake)

If you're looking for a delicious homemade cake with a simple ingredient list, this cornmeal cake with rice flour is a wonderful recipe to try. Made with cornmeal, rice flour, coconut sugar, coconut oil, and eggs, this cake has a comforting texture and a naturally sweet coconut flavor.

This easy cornmeal cake is perfect for breakfast, an afternoon snack, or a sweet treat alongside your favorite cup of tea or coffee. A simple coconut topping adds an extra layer of flavor, making every slice even more enjoyable.

Whether you're exploring gluten-free baking or simply want to try something different from traditional wheat-flour cakes, this homemade cornmeal cake is a lovely addition to your baking collection.

Why You'll Love This Cornmeal Cake

  • Gluten-free ingredients: Made with rice flour and cornmeal instead of wheat flour. Check that both ingredients are certified gluten-free if needed.

  • Coconut flavor: Coconut oil, coconut sugar, and grated coconut create a delicious combination.

  • Easy preparation: Simple ingredients and straightforward baking steps make this recipe beginner-friendly.

  • Perfect for sharing: Makes approximately eight servings, ideal for family breakfasts and afternoon snacks.

Ingredients for making cornmeal cake with rice flour

Ingredients for Cornmeal Cake with Rice Flour

For the Cake

  • 1 cup coconut sugar

  • ½ cup coconut oil

  • 1 cup rice flour

  • 1 cup cornmeal

  • 1 cup boiling milk

  • 5 eggs

  • 1 tablespoon baking powder

For the Coconut Topping

  • 4 tablespoons grated coconut

  • 1 tablespoon coconut sugar

How to Make Cornmeal Cake with Rice Flour

Step 1: Prepare the Eggs

Beating eggs to prepare cornmeal cake with rice flour

Preheat your oven to 180°C (350°F). Separate the egg whites from the yolks. Beat the egg whites until they become foamy and hold their shape. Add the egg yolks and continue beating until combined.

Step 2: Add the Coconut Sugar and Oil

Mixing coconut sugar and coconut oil for cornmeal cake

Add the coconut sugar and coconut oil to the egg mixture. Continue beating until the ingredients are well incorporated and the mixture looks smooth.

Step 3: Incorporate the Dry Ingredients and Milk

Preparing cornmeal cake batter with rice flour and milk

Gradually add the cornmeal, rice flour, and boiling milk while mixing continuously. Mix until the ingredients form a smooth, evenly combined cake batter.

Step 4: Add the Baking Powder

Cornmeal cake with rice flour batter in a prepared baking pan

Add the baking powder and mix gently until evenly distributed.

Grease a cake pan with coconut oil and lightly dust it with rice flour. Pour the prepared batter into the pan and spread it evenly.

Step 5: Bake the Cake

Freshly baked golden cornmeal cake with rice flour

Place the cake pan in the preheated oven and bake at 180°C (350°F) for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool slightly before removing it from the pan.

Step 6: Prepare the Coconut Topping

Preparing grated coconut topping for cornmeal cake

Combine the grated coconut and coconut sugar in a small saucepan. Cook over low heat, stirring gently until combined.

Remove the cake from the pan and spread the coconut topping over the surface.

Allow the topping to settle before slicing and serving.

Enjoy your homemade cornmeal cake with rice flour!

Slice of cornmeal cake with rice flour and coconut topping

Tips for Making the Best Cornmeal Cake

  • Use finely ground cornmeal: A finer texture can help create a more delicate cake.

  • Measure carefully: Use consistent cup measurements for the best results.

  • Avoid overmixing: Once the flour and baking powder are incorporated, mix gently.

  • Check for doneness: Baking times can vary depending on your oven and cake pan.

  • Cool before slicing: Letting the cake cool slightly helps it hold its shape when cut.

How to Store Cornmeal Cake

Allow the cake to cool completely before storing it in an airtight container.

Keep it refrigerated for approximately 3–4 days. You can enjoy individual slices at room temperature or gently warm them before serving.

Frequently Asked Questions

Is cornmeal cake with rice flour gluten-free?

Cornmeal and rice flour are naturally gluten-free. However, check the packaging of your ingredients, especially the baking powder, for possible cross-contamination if you need to avoid gluten strictly.

Can I use another type of sugar?

Yes. You can experiment with brown sugar or regular granulated sugar. Keep in mind that changing the sweetener may affect the cake's flavor and color.

Can I replace coconut oil?

You can experiment with another neutral-flavored baking oil, although the coconut flavor will be less pronounced.

How do I know when the cake is ready?

Insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is ready.

What can I serve with cornmeal cake?

This cake tastes delicious with tea, coffee, fresh fruit, or a little extra grated coconut.

Final Thoughts

This easy cornmeal cake with rice flour is a delicious homemade treat with a lovely combination of cornmeal, coconut, and gentle sweetness. Its simple preparation makes it a great choice for breakfast, afternoon tea, or sharing with family and friends.

Give this recipe a try and enjoy a homemade cake that's a little different from the usual wheat-flour varieties. If you make it, share your experience in the comments!

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