Are you planning a cake for your Easter celebration?  Extra starter you’d like to use up?  Company coming over?  This cake will fit the bill.  🙂

I grew up with my mom making Betty Crockers “Bonnie Butter Cake” for birthdays.  She made it in cake pans, sheet pans, as cup cakes… you name it, we had it.  My brother and I carried on the tradition with our families.  Until I eliminated gluten, that is.  Then our family tried lots of different Pinterest recipes, but nothing gluten-free ever quite compared, until now…

In addition to being gluten free, this cake uses mineral rich honey and glycemic friendly stevia extract instead of sugar.

My husband loves his sugar { *cringe* }  and he still eats wheat, but when he ate this gluten-free, sourdough version, he couldn’t tell the difference.  That makes this recipe a WIN in my book.

It will frost well, or you can serve it like shortcake with a whipped topping and fruit.  It’s delicious either way.

Use starter that has been fed at least 7 hours prior.  If you feed it and then use it immediately, it will yield a crumbly cake.  Download the recipe PDF: Easy Butter Cake, Gluten-Free Sourdough.

Easy Butter Cake

Ingredients:                                       8×8 inch                                                    9×13 inch

Butter, softened                                  1/3 cup                                                        2/3 cup

Honey                                                    1/4 cup                                                        1/2 cup

White Stevia Extract                         1/8 tsp.                                                        1/4 tsp.

Eggs                                                           2                                                                  4

Vanilla Extract                                     3/4 tsp.                                                     1- 1/2 tsp.

Gluten-Free Rice Starter                 3/4 cup                                                     1- 1/2 cup.

Coconut Flour                                      3 TBS                                                           6 TBS

Himalayan Salt                                  1/4 tsp.                                                        1/2 tsp.

Baking Soda                                          1/2 tsp.                                                         1 tsp.

 

Directions:

Preheat oven to 325 degrees and place pan inside.  {I use glass.  If you are using a different kind of pan you may need to bake at 350 degrees.}

You are really going to add the ingredients in the order they are listed.  Soften butter in a medium sized bowl and mix in honey and stevia extract.  Whip in eggs and then add vanilla and starter.  Blend coconut flour well and let it rest while you remove the hot pan and butter it.  Stir in soda and salt.  When the mixture is well mixed and it has stopped “rising” {from the baking soda reacting with the acid in the starter} then pour into pan and bake.

Bake approximately 25 minutes.  The top should be golden.  Allow to cool before slicing.

Enjoy!