Rice Flour Poundcake Recipe (2024)

My family is vegan. If I cut out the dairy and just used coconut oil and coconut milk, how would the results differ?

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!

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.

Is the coconut milk the thicker canned variety (like for making Thai curries) or the fresh variety sold in cartons used for drinking?

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!

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.

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.

If I don't have coconut milk, can I use whole milk?

I can't do regular dairy. Could I use ghee instead of butter? Or all coconut oil?

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.

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 :)

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" ;)

Just made it, tooth-achingly sweet, I'd use less sugar in future.

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).

I had all ingredients measured and in bowls then went to get my box of rice flour siting way in the back of my pantry. My luck...it was SWEET rice flour! In these quarantine times I soldiered on and into the cake it went. Results? Cake was as pretty as pictured in NYT, delicious, but the texture was unusual. Imagine if a pound cake and a mochi treat had a baby. Sweet rice is more glutinous, hence this unusual texture. As Monty Python used to say, "Now for something completely different..."

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!

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.

Not a winner, yes oily tasting and makes 2.3 tiny loafs

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.

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.

To make vegan, What do you replace eggs with? Flax meal eggs?

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.

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.

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?

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.

Can you substitute the sugar with stevia?

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.

Steam oven at 3:40 for 30 minutes

I’m not sure why it was so difficult to find rice flour—ended up ordering a case on Amazon which felt like a risk given I had no idea how this cake would turn out. Long story, short. Love it. Worth the risk, but I needed more than “light butter” to get it out of the pan. The next one will look better.

This came out great, the only change I made was leaving the finished batter to rest for about an hour, letting the rice flour absorb some moisture. To add more flavor, I created a lemon simple syrup to drizzle over the cake slices. To decorate I created candied lemons.