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:
- Mix all the dry ingredients (from flour to baking soda). set aside.
- Mix all remaining ingredients (wet).
- Make a well in dry ingredients, add all wet ingredients at once.
- Mix on medium for 2 minutes.
- 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!
