Gluten-Free Cornmeal Cake Recipe

Name: Gluten-Free Cornmeal Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

1
Adjust oven rack to middle position. Preheat oven to 350 degrees F. 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.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Gluten-Free Cornmeal Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!