This easy recipe makes a rich chocolate cake. If desired, add a sprinkle of chocolate chips to each ramekin before baking.
Add a few drops of pure orange oil to the batter before baking.
Use coffee or a dairy-free milk alternative in place of the milk.
This cake does not work well egg-free.
This cake is best served warm.
Gluten-Free Chocolate Cake
About This Recipe
|Active time:||5 minutes|
|Total time:||30 minutes|
|Special equipment:||2 (1 cup each) ramekins|
|This recipe appears in:||Gluten-Free Tuesday: Last-Minute Chocolate Cake for Two|
- 1/4 cup granulated sugar
- 3 tablespoons white rice flour
- 2 tablespoons cocoa powder (natural or Dutch process)
- 1 tablespoon tapioca starch
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 3 tablespoons milk or coffee
- 2 tablespoons vegetable oil
- 1 large egg
- 1 tablespoon chocolate chips, optional
- confectioners' sugar, optional
Preheat oven to 350°F. Lightly grease each ramekin with non-stick cooking spray. In small bowl, whisk together granulated sugar, white rice flour, cocoa powder, tapioca starch, salt, and baking soda. Add milk (or coffee), vegetable oil, and egg. Whisk until smooth.
Sprinkle chocolate chips evenly between the two prepared ramekins. Divide batter evenly between the ramekins. Bake until cake is firm and aromatic, about 25 minutes. Remove from oven. Allow to cool for five minutes. Dusk with confectioners' sugar if desired. Serve warm.