This was my mother’s chocolate cake recipe that I ate all the years I was growing up, so when I became gluten-free it was the first recipe I converted. It is a small cake, but sometimes that’s just what you want. It is extraordinarily versatile, so dress it up with a dusting of powdered sugar, as in the photo. Garnished with mint and fresh raspberries, a dollop of whipped cream and sitting in a pool of decade chocolate sauce….it’s a real winner.
1 1/4 cups Carol’s Brown Rice Blend (see below)
1/2 cup unsweetened cocoa powder (not Dutch)
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
2 teaspoons vanilla extract
1/2 cup milk of choice, at room temperature
1/2 cup butter or buttery spread, at room temperature, or 1/3 cup canola oil
1 large egg, at room temperature
3/4 cup warm (110ºF) coffee or water
[1] Preheat oven to 350º. Generously grease 9-inch round or square nonstick pan or 11×7-inch nonstick pan. Set aside.
[2] Place all ingredients, except hot water or coffee, in large bowl and blend on low speed with electric mixer. Add hot water or coffee and mix until thoroughly blended. Pour into prepared pan.
[3] Bake for 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 15 minutes. Remove cake from pan and cool completely on wire rack. Serves 12.
Carol’s Brown Rice Blend
1 ½ cups brown rice flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together and store, tightly covered, in a dark, dry place.
