Fluffy Chocolate Cake

I would say this is medium-fluffy.  But compared to most gluten free chocolate cakes – this is fluff-heaven.    Recipe modified from taste.com.au

Preheat to 170°C.  Grease and flour a 7″ springform pan.  I used a regular 8″ cake pan.

Ingredients:

• 1 c rice flour
• 1/2 cup corn starch
• 1/2 cup potato starch
• 2/3 cup cocoa pwd
• 1 tsp guar gum.
• 2 tsp baking powder
• 1 tsp baking soda
• 2 eggs, room temperature
• 1 1/2 cup sugar
• 50 g. butter, melted
• 200 gram vanilla yogurt
• 2/3 cup milk
• 1 tsp vanilla

Instructions:

1. Mix all the dry ingredients (from flour to baking soda).  set aside.
2. Mix all remaining ingredients (wet).
3. Make a well in dry ingredients, add all wet ingredients at once.
4. Mix on medium for 2 minutes.
5. Bake 50 – 60 minutes or until toothpick inserted in center comes clean.  Sit 5 minutes, then remove to wire rack to cool.

Was nice and fluffy.  I recommend eating the same day or it gets dry, just like all the rice flour baking.  I suppose if you seal it well, and place in plastic bag with a wet paper towel, it may retain some moisture overnight.  Alternatively, just cut it up, freeze individual slices, and defrost when ready to eat!  Heat it up in microwave, add a dollop of ice cream and hot fudge sauce – decadent!

Tagged as: birthday cake, cake, chocolate, chocolate cake, fluffy chocolate cake, rice flour cake.