Moist & Delicious Gluten-Free Chocolate Cake with Rice Flour
45 minutes
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About Moist & Delicious Gluten-Free Chocolate Cake with Rice Flour
Dive into a slice of pure chocolate heaven with this incredibly moist and flavorful gluten-free cake. Imagine the rich aroma and the melt-in-your-mouth sensation of deep, dark chocolate – all without a trace of gluten!This easy-to-follow recipe uses a blend of rice flour and tapioca flour for a wonderfully light and springy texture. A touch of jaggery adds a unique, natural sweetness that perfectly complements the decadent chocolate.Whether you're gluten-free or simply looking for a healthier indulgence, this cake is guaranteed to satisfy everyone. Get ready for rave reviews!
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Recipe Time & More
Prep10 minutes
Cook35 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 1 1/4 cup Rice Flour
- 1/4 cup Tapioca Flour
- 1/4 tsp Salt
- 1/2 tsp Baking Powder
Wet Ingredients
- 1 cup Milk
- 1/2 cup Yogurt
- 1/2 cup Oil
- 3/4 cup Jaggery
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a baking pan. This will prevent the cake from sticking.
- In a large bowl, sift together the rice flour, tapioca flour, baking powder, and salt. Sifting helps create a light and airy cake.
- In a separate saucepan, melt the jaggery with two tablespoons of water over low heat. Alternatively, microwave in 30-second intervals until melted. Set aside to cool.
- In another bowl, whisk together the milk, cooled melted jaggery, yogurt, oil, and vanilla extract until well combined.
- Add the baking soda to the wet ingredients and mix gently. Let it sit for 3-5 minutes until small bubbles appear. The baking soda will react with the acidic yogurt to create a light and fluffy cake.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix, as this can make the cake tough.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan before serving. Enjoy!
Recipe Notes
Good To Know
- If you find the cake a little hard on top, sprinkle jaggery syrup (1 tablespoon of jaggery melted in 2 tablespoons of water) on top to make it more moist.
- For an extra fudgy texture, add a handful of dairy-free dark chocolate chips or chunks to the batter just before baking.
- If you want to enhance the cake's rise and softness, let the batter rest for 10-15 minutes before pouring it into the baking tin.
- To naturally intensify the chocolate flavor, dissolve 1-2 teaspoons of instant coffee powder in the warm milk before mixing it into the batter.
Expert Tips
- For a richer flavor, use high-quality cocoa powder and dark chocolate.
- Don't overmix the batter, as this can result in a tough cake. Mix until just combined.
- Test for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Storage Instructions
- Leftover cake can be sliced and frozen individually. Wrap each piece in parchment paper and store in an airtight container for up to a month. To serve, thaw at room temperature or warm gently in the microwave.
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Recipe Nutrition
Calories: 390kcalCarbohydrates: 45gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 95mgFiber: 1gSugar: 3g
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6 Comments
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I’m excited to try this recipe!
Looks so yummy! Excited to make it.
Very good recipe.
This looks so good! Can’t wait to cook it.
What a delicious idea! Thanks for sharing.
This looks incredible! Thank you.