Vanilla Cake

4 star Avg. rating 4 from 10 votes.

Recipe Information

Recipe Created By: Danielle


2 cups white rice flour
1 cup brown rice flour
1 3/4 cup sugar
1 1/4 cup water
1/2 cup shortening
3 Tbsp water, 3 Tbsp canola oil, 2 Tbsp baking powder, mixed together
2 1/2 tsp baking powder
1 tsp salt
1 1/2 tsp vanilla


Preheat oven to 350 °F. Grease and flour 2 8″ cake pans set aside.

In a large bowl, combine all ingredients. Using an electric mixer, beat until all ingredients are well mixed, about 4 minutes should do it.

Immediately pour the batter into the 8″ cake pans. Bake for 40-50 minutes, until tooth pick in center comes out clean.

Cool the cakes in the pans for about 10 minutes before removing them to a wire rack(s).

Only frost when completely cooled.

I recommend Chocolate Frosting.



Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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