Preheat oven to 350 degrees. Lightly spray a 9x13x2 inch glass or ceramic baking dish with gluten-free, non-stick cooking spray.

In a large mixing bowl, whisk together the white rice flour, millet flour, sweet rice flour, tapioca starch, baking soda, and salt.

In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise and vanilla. Add the coconut milk mixture to the dry ingredients and stir or whisk to combine.

Pour the batter into the prepared pan and let sit for about 15 minutes or so, it will become less liquid as it sits.

In the mixing bowl of an electric mixer, preferably fitted with a paddle attachment, beat the eggs and cream cheese alternative on medium high speed until smooth, about 2 minutes. Turn the mixer to low and gradually add the powdered sugar, mix until combined, scraping the sides of the bowl if necessary. Add the vanilla, mix well and then gradually add in the melted Earth Balance.

Bake for 40 - 50 minutes or until the cake looks set but not dry. Let cool and dust the gluten free

Gooey Butter Cake with more powdered sugar.