Saturday, April 10, 2010

Gluten-Free Cocoa Cake

M has gone on a gluten-free diet so this is a go at a cake/brownie recipe using glutinous rice flour. It rose well and withstands being carried vertically in a backpack to a dinner party by bike. The texture is very much like a marshmallow - soft and squishy with a bit of a bite. However, there is a slight dry after-taste - which might be because of the gl rice flour or just because of my particular brand of flour. If you halved the recipe and reduced the baking powder, I think it could pass for a gluten-free chewy brownie. As is, it is much more cake-like.
  • 1 stick of butter (1/2 c), super softened (or melted and cooled)
  • 7/8 c sugar
  • 2 eggs
  • 1/2 c cocoa powder
  • 1 3/4 c glutinous rice flour
  • 1 heaping t baking powder
  • 3/4 c coconut cream
  • 1 t vanilla (or almond)
  • optional: handful of semi-sweet chocolate chips (or dark chocolate)
  1. Combine the butter and sugar.
  2. Add the eggs.
  3. Sift in the cocoa powder and add the rice flour and powder. Stir until combined.
  4. Pour in coconut cream and vanilla. Stir until not lumpy.
  5. Pour half into greased 8x8 pan. Layer with chocolate. Spread the remaining half on top.
  6. Bake at 190C for 25-35 minutes.

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