Total Time
55mins
Prep 15 mins
Cook 40 mins

In an attempt to lose weight, I have cut out wheat and some other products out of my diet (it's working by the way! lol)... Today I wanted to make a cake. I searched everywhere for a cake recipe made with corn flour instead of other flours and I couldn't find one anywhere. So I made my own, and was quite pleased with the result!! edit: I'm not sure why the "nutritional value" is so high on the side.. please note that if you do click on the detailed view, you'll find that each serving is 377 calories... NOT over 2000, thank you. :).

Ingredients Nutrition

Directions

  1. Preheat oven to about 170 degrees Celcius.
  2. Beat vanilla, butter and both sugars well, add the egg and continue beating until nice and creamy.
  3. Mix in the corn flour and baking powder and slowly add the milk, mix gently until combined and then beat well again - I like to alternate between high speed and low speed.
  4. Pour into a cake tray and bake for approximately 40minutes or until when poked through the poker comes away clear with no residue.
  5. Serve warm, spreaded with butter :).
Most Helpful

I was disappointed because my cake doesn't look anything like the cake in the photo. Mine burnt around the edges and sunk in the middle. It tasted good, though. I am wondering what went wrong. My oven is based on Fahrenheit, not Celsius, so I hope I did the conversion right (330 degrees). I didn't know what a cake tray was, so I baked it in one of those metal round cake pans. Was I supposed to grease and flour it? I used parchment paper on the bottom and oiled the sides slightly. Also, my batter was very thick. I had to spoon it into the pan.

Jennie L. January 24, 2016

I baked this for a Gluten Free friend. It was excellent. However I baked it in a 9X9 pan and it turned out more like bars than cake.

wisctaxman October 15, 2012

Everyone (my son, husband, and I) LOVED the taste of this cake, and that's why we gave it 5 stars. However, I made it in a muffin/cupcake pan and had to scoop them out with a spoon because they were very crumbly. Next time, I'm going to use a cake pan.

livingglutenfree November 28, 2010