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Dacia’s GF Italian Cream Cake

Dacia Lehman


Adapted from 3 favorite recipes


2 cups sugar

4 large eggs

2 ½ cups less 1 Tbsp Dacia’s Brown Rice Flour Mix

½ tsp salt

1 Tbsp baking powder

2 Tbsp buttermilk powder

½ - ¾ cup chopped pecans

1 tsp xanthan gum

1 cup canola oil
1 cup regular unsweetened coconut milk

1 tsp Mexican vanilla or vanilla extract

1 tsp coconut extract

1 tsp butter flavoring

Cream Cheese Frosting:

1 stick real unsalted butter at room temp

1 8 oz block of cream cheese at room temp

1 tsp Mexican vanilla or vanilla extract

¼ tsp salt

3 ¾ cups powdered sugar

Heat oven to 350 degrees.  Spray a 9x13 inch glass casserole or metal sheet cake pan with cooking spray.  Beat sugar and eggs in large bowl of an electric mixer at medium speed for 1 minute.  Add flour through butter flavoring and beat at medium speed for 1 minute, scraping sides as needed.  Pour into prepared pan.  Bake 25 minutes for metal sheet cake pan, 28-30 minutes for 9x13 inch casserole dish or until center springs back when touched and the cake has pulled away from sides of pan.

Beat cream cheese and butter with electric mixer until fluffy.  Add sugar 1 cup at a time on low.  Add salt and vanilla.  Beat on high until fluffy.  Spread on cooled cake.