Gluten-Free/Dairy-Free Cornmeal Cake
Lighter than a pound cake, this gluten-free, dairy-free cornmeal cake goes well with just about anything. Serve it for breakfast with hot tea or coffee. For dessert, serve with fresh berries, a warm berry compote or grilled pineapple. If you'd like, transform this cake into a lemon cornmeal cake by adding the zest of one lemon (about 2 teaspoons) to the batter.
Note: To achieve a delicate texture for this cake, be sure to select a very finely ground gluten-free cornmeal for this cake. I prefer Bob's Red Mill gluten-free corn flour. Corn flour is finely ground cornmeal, not corn starch.
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 above)
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