This recipe appears in:Gluten-Free Tuesday: Quick Chocolate Cake
This cake is best served right from the pan. If you'd prefer to remove it from the pan for serving, place a "foil sling" in the pan before baking.
To do this, place one piece of foil in the pan, allowing it to overhang the pan by several inches. Repeat with another piece of foil placed perpendicular to the first. Be sure both pieces of foil are snug in the bottom of the pan before spreading the batter in the pan.
- 1 1/2 ounces (1/2 cup) natural cocoa powder
- 1 cup boiling water
- 7 ounces (1 cup) granulated sugar
- 5 ounces (1 1/4 cups) white rice flour
- 1 1/2 ounces (1/4 cup) sweet rice flour
- 1 1/4 ounces (1/4 cup) potato starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 1 large egg
Preheat oven to 375°F. Spray an 8-inch square baking pan with non-stick cooking spray.
In small bowl, whisk together cocoa powder and boiling water until smooth. Allow to cool. In large bowl, whisk together granulated sugar, white rice flour, sweet rice flour, potato starch, baking powder, baking soda, and salt.
Combine canola oil, egg, and cooled cocoa mixture. Whisk until smooth. Pour over dry ingredients. Whisk until a thick batter forms, taking care to get to the bottom of the bowl to ensure all ingredients are thoroughly combined. Spread batter evenly into prepared pan.
Bake until cake tester inserted into the middle of the cake comes out with a few moist crumbs attached, about 30 minutes. Allow cake to cool in the pan. Ice as desired. Store cake, covered, on the counter for up to three days.