RECIPE Easy Wheat Free Chocolate Cake

This is a great recipe for a simple yet delicious chocolate cake. If you put the mixture into a square tin, you could slice it up and it would pass as a very acceptable brownie, or you could even make two round ones and turn them into a Victoria sponge cake.
I guess what I'm trying to say is, this isn't really a sponge recipe nor a brownie one, it's somewhere in between but yummy none the less!

Sunflower oil, for greasing
75g/ 3 oz /3/4 cup rice flour
15ml / 1 tbsp cocoa (unsweetened chocolate) powder
2.5 ml / 1.2 tsp gluten free baking powder
1.5ml / 1/4 tsp salt
100g / 4oz / 1/2 cup butter or margarine (I always do half n half)
30ml / 2 tbsp water
100g / 4oz / 1 cup good quality plain chocolate, chopped or chocolate chips
5ml / tsp vanilla essence
2 large eggs, beaten

1. Grease and line a 18 x 28cm / 7 x 11 shallow baking pan with greased greaseproof paper or non stick baking parchment.
2. Sift the flour, cocoa, baking powder and salt together in bowl.
3. Heat the sugar, butter or margarine and water together until the fat melts. Stir in the chocolate and vanilla.
4. Pour into the flour mixture with the eggs and beat well.
5. Turn into the prepared tin. Bake in a preheated oven at 180 degrees centigrade/ 350 degrees fahrenheit/ gas mark 4 for about 20 minutes or until the mixture is firm to the touch.
6. Leave to cool in the tin, then cut into squares.


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