Gluten-Free Water Cocoa Cake: an easy egg- and lactose-free recipe.
If you are looking for a dessert that combines lightness and indulgence, the gluten-free water cocoa cake is the perfect solution. This is a very simple recipe, ideal for those with intolerances or who prefer a light dessert, being naturally egg-free and lactose-free. Its goodness wins you over at first bite thanks to the embracing aroma of cocoa.
However, when preparing gluten-free cakes there is one important tip to follow for a flawless result. In my opinion, the secret is to keep the cake low: use a fairly large pan so as to avoid the “mushy” effect that can occur with gluten-free preparations that are too tall. This way you will obtain an ideal and inviting texture.
Come along and let’s get baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the gluten-free water cocoa cake
- 1 2/3 cups Rice flour
- 1 cup + 1 tbsp Water (about 250 ml)
- 3 tbsp + 1 tsp Extra virgin olive oil
- 6 tbsp + 1 tsp Granulated sugar
- 4 tsp Baking powder (for cakes)
- 1/3 cup Unsweetened cocoa powder (gluten-free)
Tools for the gluten-free water cocoa cake
As I already mentioned in the introduction, I recommend using a roomy pan: if you don’t have a baking dish measuring 8×12 in (20×30 cm), the ideal alternative is a round pan with a 9.5–10 in (24–26 cm) diameter. This way the baking will be even and the result perfect.
- 1 Baking dish 8×12 in (20×30 cm)
Steps for the gluten-free water cocoa cake
In a large bowl, start by working together the flour, the sugar, the baking powder and the cocoa. Separately, in a measuring jug, a large glass or a bowl, mix the water and the oil.
Begin adding the liquids gradually to the dry ingredients, stirring well until you obtain a homogeneous and very creamy batter.Pour the batter into a buttered and floured pan. For this recipe I chose a rectangular pan of 12×8 in, but as I already suggested you can use a 9.5–10 in diameter round pan, lined with parchment paper or buttered and floured.
Bake in a preheated oven at 356°F for 25 minutes. After this time, perform the toothpick test: if it comes out dry the cake is ready, otherwise extend the baking for another 5 minutes.
Be careful: it is essential to let the cake cool completely inside the pan before removing it.
Thank you for baking with me. See you on the next kitchen adventure and thank you as always for the trust you’ve shown me all these years.
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Storage
The gluten-free water cocoa cake stays soft and delicious for about 3-4 days. My advice is to store it under a glass dome or inside an airtight container to prevent air from drying it out too much.
Given the absence of eggs and lactose, it is a cake that keeps well at room temperature in a cool, dry place. If you prefer, you can also freeze it already sliced, so you always have a healthy and light snack ready!
FAQ (Questions and Answers)
Can I flavor it?
Absolutely yes! This cake is a versatile base that lends itself to many variations. To make it even more special, you can add grated orange zest to the batter (the combination with cocoa is timeless) or a teaspoon of vanilla extract. If you love stronger flavors, a pinch of cinnamon or a few drops of rum flavoring will give your dessert a unique touch.
