This gluten-free chocolate cake is a healthy twist on a classic favorite, offering a moist, rich texture and deep chocolate flavor. Made with simple ingredients like rice flour and sweet tapioca starch, it’s the perfect option for those looking for a delicious, gluten-free treat. The 100% cocoa powder adds an intense chocolatey taste, while the optional creamy chocolate topping makes it even more indulgent. Whether you’re following a gluten-free diet or just want to enjoy a lighter dessert, this cake is a must-try!
Why You’ll Love This:
You’ll love this gluten-free chocolate cake for its simplicity, rich flavor, and moist texture. The combination of rice flour and tapioca starch creates a light and fluffy crumb, while the cocoa powder delivers a deep, satisfying chocolate flavor. This cake is easy to make, requiring only basic ingredients that you probably already have in your pantry. The optional chocolate and cream topping adds a velvety finish, making this dessert both delicious and elegant. Plus, it’s free of gluten, making it perfect for anyone with dietary restrictions.
Perfect Occasion:
This gluten-free chocolate cake is perfect for any occasion, whether it’s a casual family dessert, a birthday celebration, or an afternoon snack with coffee. Its simple preparation makes it an excellent choice for weeknight baking, while its rich flavor and elegant appearance make it worthy of special occasions. You can even make it ahead of time and enjoy it over several days, as it stays moist and flavorful.
Decoration Tips:
For a beautiful finish, drizzle the melted chocolate topping over the cake and let it cascade down the sides for a glossy, professional look. If you’re feeling extra creative, sprinkle the top with a little cocoa powder, shredded coconut, or even fresh berries for added texture and flavor. Serve it on a pretty cake stand for an impressive presentation, or keep it simple with a rustic dusting of powdered sugar.
Ingredients for the Cake:
- 3 large eggs
- 3/4 cup demerara sugar
- 1/2 cup oil of your choice
- 200ml hot water
- 1 cup rice flour
- 1/2 cup tapioca starch (polvilho doce)
- 1/2 cup 100% cocoa powder
- 1 tablespoon baking powder
For the Topping:
- 170g melted chocolate
- 1 small box of cream (or coconut milk for a dairy-free option)
Instructions:
- Prepare the Batter:
- In a large mixing bowl, whisk the eggs and demerara sugar together until light and frothy.
- Add the oil and hot water to the mixture and stir well.
- Gradually add the rice flour, tapioca starch, cocoa powder, and baking powder. Mix everything until well combined and smooth.
- Bake the Cake:
- Preheat your oven to 200°C (390°F).
- Grease a cake pan or line it with parchment paper, then pour in the batter.
- Bake the cake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Topping:
- While the cake is baking, melt the chocolate in a microwave or double boiler.
- Once melted, stir in the cream (or coconut milk) until smooth and creamy.
- Finish the Cake:
- After the cake has baked and cooled slightly, pour the melted chocolate and cream mixture over the top.
- Let the cake cool completely before serving for best results.
Enjoy your rich, moist gluten-free chocolate cake – perfect for any occasion!
