Rice Flour Poundcake
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 (8-inch) loaf
- 4tablespoons/55 grams unsalted butter, at room temperature, plus more for greasing
- 4tablespoons/60 milliliters coconut oil
- 1½cups/200 grams white rice flour (not sweet rice flour)
- ¼teaspoon baking powder
- ¼teaspoon baking soda
- ¼teaspoon fine sea salt
- ¼teaspoon freshly ground black pepper (optional)
- 1cup plus 1 tablespoon/225 grams granulated sugar
- 2large eggs, at room temperature
- ⅓cup/80 milliliters sour cream
- ⅔cup/160 milliliters unsweetened coconut milk
- 1teaspoon mezcal or tequila, or 2 teaspoons vanilla extract
Preparation
- Step 1
Heat oven to 350 degrees. Lightly butter an 8-by-4-inch loaf pan. Melt coconut oil in small saucepan over low heat. Bring oil back to room temperature before baking. In a medium mixing bowl, combine rice flour, baking powder, baking soda, salt and pepper, if using.
- Step 2
Using an electric mixer, whisk together coconut oil, butter and sugar at high speed until light and fluffy, 2 to 3 minutes. With the motor still running, add eggs and combine until creamed and very fluffy. Reduce to low speed and whisk in a third of the flour mixture. Once combined, add sour cream. Whisk in another third of the dry ingredients, then half of the coconut milk. Add the remaining flour mixture. At a medium speed, whisk in the rest of the coconut milk, and mezcal, until smooth and completely combined.
- Step 3
Scrape batter into pan and smooth the top with the spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Let cake cool in pan for 10 minutes, then turn on a wire rack to cool completely.
Private Notes
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Cooking Notes
Mark Chais
My family is vegan. If I cut out the dairy and just used coconut oil and coconut milk, how would the results differ?
Ellen Tabor
Mykonos brand vegan butter is outstanding. I've made the best pie crusts of my life with it. Nobody could tell it hadn't been made with butter. It will probably work in this recipe as well: it melts smoothly, spreads fairly smoothly when soft and tastes more like butter than other vegan butters. Give it a try!
Tom
I made this rice flour pound cake recipe yesterday, and it looks nothing like the picture. I followed every step and used all of the ingredients listed. It was not tasty and did not look aesthetically pleasing. FYI: I've been a professional baker for years.
Brian
Is the coconut milk the thicker canned variety (like for making Thai curries) or the fresh variety sold in cartons used for drinking?
Sue
Sweet rice flour is made from short-grain sticky rice and has very different properties -- it's used for mochi and other doughs where you want a gooey texture. I'm afraid that using sweet rice flour here would yield a very dense, gooey inedible brick!
Course V
I made this, and it has quite a different mouth feel. Very tender. I used the zest of one lemon and limoncello liqueur. Mine turned out better than the photo. The top did not cave in. I used a German almond cake pan and cooked for 65 minutes. Great taste. I like it better than regular pound cake.
Beej
If vegan, perhaps use coconut milk yogurt or almond milk yogurt for the sour cream. I have made this substitution in other recipes, with success. And when I sub oils for butter, I typically use slightly less than called for, because butter by comparison has water that evaporates.
Jan
If I don't have coconut milk, can I use whole milk?
Susan Granger
I can't do regular dairy. Could I use ghee instead of butter? Or all coconut oil?
doemora
Having made many vegan cakes (including delicious pound cakes) etc I would sub the butter for Mykonos as stated and use aquafaba for the eggs since this is a light and delicate cake. Flax seeds won't give the desired results.
exg
I use canola oil instead of coconut oil. Coconut oil is very high in saturated fats, which I like to avoid. Earth Balance & Miyoko's are good non-dairy alternatives. I never use butter or coconut oil & my family always tells me my baking's delicious :)
Eva
I followed this recipe to the letter, except I decreased coconut oil measurements to 2 instead of the seemingly excessive 4 tablespoons. I personally still find the end result way too oily and would suggest cutting oil AND butter portions in half or skipping either one. Nonetheless, the cake was a real success, my boyfriend called it "one of the top 3 cakes" of his WHOLE life and said it's a keeper... "both the cake and the baker" ;)
Angelique
Just made it, tooth-achingly sweet, I'd use less sugar in future.
Toni Brown
I made some substitutions so I could bake it with what I have in the house. In order: peanut for coconut oil, brown rice flour, whole fat Greek yogurt for sour cream, whole milk for the coconut milk, and 2T dark rum for the mezcal, and I added 1T vital wheat gluten. Very tasty! The only thing I'll do differently next time is to line the bottom of the pan with parchment paper. I haven't been able to get it out of the pan yet, although I've eaten two slices (I couldn't wait).
Amy
We are gluten free at our house due to celiac, was excited to see this recipe in the paper. I made it with the only substitution being milk for coconut milk and yogurt for the sour cream (it is what we had on hand). And, I used almond extract instead of the mezcal. I was shocked that it just had rice flour and no gums, but it totally worked, tasted great and was not gritty. Could easily serve this without telling people it is gluten free.
Penny
I made this exactly following the recipe, and it turned out great, except that I did need to cook it longer than it called for. Getting it out of the pan was not easy, and left the cake looking a little worse for wear, but it tasted great. I wouldn't want to make this for an event where I cared about how it looked. One of us ate it plain, another plain with whipped cream, and the third with fresh blueberries and whipped cream.
essa
Wow! Delicious! Do not change a thing.
natalie
This cake is tender and moist with a pleasant coconut flavor. I baked exactly as directed using vanilla extract. I admit that when I tried a slice hot out of the oven, I thought it was a greasy disaster I was going to toss. After it cooled, it was delicious. If you live in a hot place, and coconut oil is a liquid at room temp for you, I suspect this loaf will seem oily. But as long as your coconut oil is a solid at your room temp, I think you will enjoy as much as we did!
Sam
Excellent recipe. Was a bit worried that the batter would not set as it was a bit liquidy. But it turned out very well and set nicely and top did not cave in it rose like a regular cake. I used fan forced heat for 40mins in the oven. Used a bit more sugar than suggested and indeed will revert to suggested one in future. But a great recipe combining ingredients that are fairly atypical in baking. And am a newbie.
Al
Not a winner, yes oily tasting and makes 2.3 tiny loafs
MrsDeGrella
Rave reviews from the whole family! I used one stick of butter and no coconut oil, no black pepper, 1tsp rum and 1tsp vanilla. Bob’s Red Mill white rice flour. Baked 55 minutes in a ceramic 9x5 pan. It cracked on top, but had a good rise, even with the larger pan. Served with homemade chocolate ganache and sliced strawberries, you couldn’t ask for a better GF birthday cake.
Thomas
What a disaster: Followed recipe to the letter—unfortunately it completely collapsed when I tried getting it out of the pan so had to toss it out. Suggest not buttering the pan “lightly,” or just leaving in the pan when serving.
RJ
To make vegan, What do you replace eggs with? Flax meal eggs?
Ann
I've baked this twice. The first time I followed recipe exactly with the vanilla for flavor. It was good but a bit grainy and a bit dry. The second time I used 1 1/2 tsp vanilla and 1 1/2 tsp rum. I added an extra egg yolk and a scant tsp of guar gum powder. This cake had better flavor and was not grainy at all but it was dense. So, in terms of experimenting, I shouldn't have changed 3 things. I'll try a third time and use either the egg yolk or the guar gum but not both.
Frances
This is really yummy! I used brown rice flour because it was what I could find, Greek yogurt instead of sour cream, and reduced the sugar a tiny bit. Really moist and yummy and kept well wrapped in plastic in the fridge. Will definitely make again.
Melissa
I have made this cake many times and it’s so surprising and delicious! Worth the purchase if a specialty flour (I used Bob’s Red Mill). Light, sweet, moist, and the black pepper and tequila make it interesting. I would also use a tad more salt than the recipe calls for next time. It would be so good with a little fruit - maybe a raspberry compote with a little citrus?
KCcooks
Loved this recipe, it’s even better then next day. I left out the black pepper and flavored with orange flower water. Served it with strawberries and vanilla ice cream. Simple, easy, will definitely make this again.
Tonya Boswell
Can you substitute the sugar with stevia?
marie
Very impressive texture for rice flour cake without gluten or gums. Very moist texture. Might be a bit too sweet for some but sugar and oil necessary for structure or else might be too dry. I used fine rice flour from Indian store. Would make again for GF friends. Much more economic than almond flour. Also used Greek yogurt instead of sour cream.
Denise
Steam oven at 3:40 for 30 minutes
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