A highly rated cake recipe using rice flour is Epicurious' sweet rice-flour and coconut cake that uses mochiko, a sweet rice flour commonly used in Hawaii. The snack-style cake takes about 15 minutes to prepare and makes 24 cake squares.
To make sweet rice-flour and coconut cake, combine 3 cups mochiko, 2 1/2 cups sugar, 2 teaspoons baking powder and 1/4 teaspoon salt. In a separate bowl, mix together 2 14-ounce cans of unsweetened coconut milk, 5 eggs, 1/4 cup melted butter and 1 teaspoon vanilla. Stir the wet ingredients into the dry ingredients until well combined. Put the cake batter into a 9-by-13-inch pan, and bake for an hour and a half at 350 degrees Fahrenheit. Allow the cake to cool for at least two hours in the pan before serving.
Another cake recipe uses a combination of white rice flour and tapioca flour. First, combine 1 1/2 cups white rice flour, 3/4 cup tapioca flour, 1 teaspoon salt, 1 teaspoon baking powder and 1 teaspoon xanthan gum. In a separate bowl, mix together 4 eggs, 1 1/4 cup sugar and 2/3 cup mayonnaise. Add the dry ingredients, 1 cup milk and 2 teaspoons vanilla to the wet ingredients, and pour the batter into greased and floured round cake pans. Bake the cakes at 350 degrees Fahrenheit for 25 minutes.