Moist Gluten-Free Chocolate Cake
This rich and tender chocolate cake made with rice flour is the perfect gluten-free treat for any occasion. Wonderfully moist with an intense chocolate flavor, it's a crowd-pleaser that no one will guess is gluten-free.
🛒 Ingredients
8 servings
- 2 cups (240 g) rice flour
- ½ cup (120 ml) neutral vegetable oil
- 1 cup (240 ml) warm water
- ½ cup (100 g) granulated sugar
- ½ cup (50 g) unsweetened cocoa powder
- 3 large eggs, at room temperature
- 1 tablespoon (11 g) baking powder
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease a 9-inch (22 cm) round cake pan and line the bottom with parchment paper.
- 2
In a large bowl, beat the eggs and sugar together for about 2 minutes until the mixture is pale and slightly fluffy.
- 3
Gradually pour in the oil and warm water while continuing to mix at low speed until fully combined.
- 4
Sift together the rice flour and cocoa powder, then fold them into the batter in two additions using a rubber spatula.
- 5
Add the baking powder last and stir gently until just combined — avoid overmixing to keep the cake tender.
- 6
Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before unmolding.
💡 Chef's Tip
Dust with powdered sugar and serve with a scoop of vanilla ice cream for an indulgent dessert. Keeps well in an airtight container for up to 3 days.
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