Gluten-free chocolate cake

Serves: 10
time to make: 50 min
Total cost: $ 9.00 / $ 0.90 per serving


  • flour 3/4 cup rice, plus 2 tablespoons
  • 3/4 cup sugar
  • powdered cocoa 1/4 cup plus 2 tablespoons
  • 1 teaspoon gluten free baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup of hot coffee
  • 1/2 cup soy, rice or almond milk
  • 1/4 cup oil olive
  • 1 teaspoon vanilla extract
  • Boysenberry topping
  • 400g canned blackberries
  • 4 teaspoons cornstarch without gluten
  • 1 tablespoon sugar (if the berries are in natural juice – if not, leave sugar)


Step 1 Preheat oven to 180 ° C. Lightly grease a ring mold with a little oil.

Step 2 In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, cinnamon and salt. Create a hole in the center. Break the egg into the well and great with some of the dry ingredients. Add the wet ingredients and beat well remaining.

Step 3 Pour into the ring mold and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before removing from the tin. Let cool. Meanwhile, prepare the glaze: put the fruit and liquid in a pan with cornmeal and bring to a boil, stirring until thickened. Remove from heat, let cool and thicken. Pour over the cake.

Recipe provided by the reader healthy foods guider, Elise Penning (Hamilton)

(recipe originally comes from the nutritionist Maria Middlestead. Go to the website of Mary for more recipes . gluten)

tip HFG

Elise says: “This , milk chocolate cake without gluten is a real guilt free pleasure for anyone and is especially useful for people with allergies. it is wet, and low in saturated fats so delicious !!! never have been able to serve this cake, always arrives to be perfect! And, unlike most gluten-free food, it will not collapse! Hoorah! “


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