The chocolate cake with rice flour is a great start to the day, even at breakfast! A very soft and super light dessert that won’t make you feel guilty even after eating the second slice! Yes, exactly…because it’s made with rice flour instead of all-purpose flour, making it gluten-free. But that’s not all, it’s also butter-free. To make the cake more delicious, I spread hazelnut spread on the surface. You can also use melted dark chocolate in a bain-marie or microwave. This cake will be perfect for breakfast or a snack accompanied by a cup of tea. Now, let me advise you to read the recipe because the chocolate cake with rice flour will be ready in a click!
If you’re interested in other desserts, also check out:
Pear and Cocoa Plumcake with Spelt Flour
Yogurt and Apple Plumcake
Sweet Brioche Bread
Apple Strudel
Ricotta and Chocolate Cake
Oatmeal and Raisin Cookies
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 599.04 (Kcal)
- Carbohydrates 99.57 (g) of which sugars 42.81 (g)
- Proteins 14.22 (g)
- Fat 22.51 (g) of which saturated 7.26 (g)of which unsaturated 13.89 (g)
- Fibers 7.50 (g)
- Sodium 62.42 (mg)
Indicative values for a portion of 179 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Chocolate Cake with Rice Flour
- 1 3/4 cups rice flour
- 3/4 cup sugar
- 3 eggs
- 1 glass milk
- 1/2 glass sunflower seed oil
- 1/2 cup unsweetened cocoa powder
- 1 packet baking powder
- vanilla extract (to taste)
- 2 1/2 tbsp hazelnut spread
- chopped hazelnuts (to taste)
To make the Chocolate Cake with Rice Flour you will need
- 1 Mixer
- 1 Baking Pan – with a 9-inch springform
Preparation of the Chocolate Cake with Rice Flour
To prepare the chocolate cake with rice flour is very simple. First, beat the eggs with the sugar and vanilla extract using electric whisks until the mixture is light and frothy.
Then incorporate the sifted flour, cocoa, and baking powder. Continue mixing with the whisks until the flours are combined.
Next, add the milk gradually, still using the whisks, until you get a smooth, lump-free batter. Lastly, add the oil. Mix with a manual whisk or spatula until the oil is well combined and absorbed by the batter.
Finally, pour the batter into a 9-inch diameter springform pan lined with parchment paper and bake in a static oven at 350°F for 40 minutes. The baking time is relative because not all ovens are the same. Refer to your specific oven type. To check if the cake is baked, insert a toothpick in several places, and if it comes out dry, you can take the cake out. Otherwise, continue baking as needed.
Unmold the cake and let it cool before removing it from the pan.
In the meantime, melt the hazelnut spread in a bain-marie or microwave for a few minutes.
Transfer the cake to a plate, spread the cream roughly over the cake surface, sprinkle with chopped hazelnuts, and serve.
Variations and Tips
The chocolate cake with rice flour can be stored for 3 or 4 days covered, in a cool and dry place.
Instead of hazelnut spread, you can also use dark or milk chocolate. Otherwise, if you like, pistachio cream is also a nice option.
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