Soft rice flour and chocolate cake without butter and gluten, perfect for the whole family, a breakfast cake that starts your day in the best and most delicious way like a nice slice of rice flour and Nutella tart
It’s a dough made only with rice flour, without butter, with oil, and lots of dark chocolate, nothing to envy in the classic chocolate chip cake because this mix of ingredients makes it very soft and delicious just like the classic breakfast ring cakes
I didn’t believe that desserts with rice flour would come out so well in some cases, it leaves a crumbly texture like cookies, in others it leaves softness and delicacy like the yogurt and rice flour plumcake, or the yogurt and apple muffins with rice flour
However, if you don’t want to use this flour, you can always replace it with regular flour; the cake will be just as delicious, but I recommend trying this version, and I’m sure it will surprise you. Let’s see what we need to make the soft rice flour and chocolate cake without butter and gluten, perfect for the whole family.
BELOW I LEAVE YOU SOME RECIPES TO MAKE BREAKFAST DESSERTS THAT WILL SURELY PLEASE EVERYONE, BOTH YOUNG AND OLD
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Soft rice flour and chocolate cake without butter and gluten, perfect for the whole family, a breakfast cake that starts your day in the best and most delicious way
- 2 1/2 cups rice flour
- 4 eggs
- 3/4 cup sunflower oil
- 3/4 cup sugar (if you like it sweeter, even 1 cup)
- 1/4 cup milk
- 1 packet baking powder
- flavor (vanilla)
- 3.5 oz dark chocolate
- powdered sugar (for dusting)
Tools
HERE’S WHAT WE NEED
- 1 Electric whisk
Steps
LET’S PREPARE THE CAKE
Beat the eggs very well with the sugar, add the flavor, oil, and milk, sift the flour with the baking powder and add it to the mixture. Chop the dark chocolate into pieces and add it to the batter, stirring, then pour everything into a bundt cake pan or a cake pan of about 9.5 inches and bake at 356°F for about 35/40 minutes. Always do the toothpick test and adjust with your oven. Once done, remove from oven and dust with powdered sugar.
ALWAYS USE FRESH INGREDIENTS
FAQ (Questions and Answers)
CAN I USE BROWN SUGAR
OF COURSE
