Necessity is the mother of invention and in this case it resulted in gluten free rice chocolate cake! Looking for the gluten free alternative to chocolate cake? This is what you’ve been looking for! Gluten free, sugar free but with lots of chocolate flavor. Be aware! This cake is addictive! One piece of it turns into half the cake!
Ingredients (rectangular baking pan: 10×25 cm):
3 tablespoons ground flaxseed + 9 tablespoons hot water
10 -12 tbsp erythritol
1 tsp vanilla extract
3/4 cup plant based milk
100g dark chocolate
1/3 cup canola oil
1 cup rice flour
1/4 peanut flour
1 tsp gluten free baking powder
pinch of baking soda
pinch of salt
Chocolate frosting (optional):
25g dark chocolate
2 tbsp erythritol
8 tbsp plant-based milk
Chop chocolate into pieces and melt with milk, using a water bath. Mix from time to time until the mixture is smooth.
Transfer flaxseed to the mixing bowl and add hot water. Mix until you get smooth mixture. Add erythritol and vanilla extract and mix until all ingredients are well combined.
Add chocolate and milk and mix again. Slowly add the oil while mixing.
Then add sifted rice flour, baking powder, soda and salt. Mix and add peanut flour.
Transfer the batter into the baking pan. Preheat the oven to 180 degrees C. Bake for about 40 minutes. * Leave on a wire rack to cool.
Chop chocolate into pieces and melt with milk, using a water bath. Add erythritol and mix until until the chocolate and sugar melts and the mixture is smooth.
Set aside to cool and then spread over the top of the cake. You can put some frozen raspberries or other fruit on top.
*If you use a different baking pan than the one indicated in the recipe, please remember to adjust the baking time (until a skewer inserted into the center of the cake comes out clean).