- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Gluten-free chocolate cake is a tasty and healthy dish, with an intense chocolate flavor and pleasant texture.”
What you need to know
- Successful and appreciated by people with gluten intolerance.
- Crunchy texture can be achieved by adding walnuts or nuts.
- Easily adaptable to be served with chocolate ganache.
- Goes well with lemon gelatin or heavy cream.
- Short preparation time, ideal for those who have little time.
Ingredients
Main
- 4 eggs
- 1 cup sugar
- 1 cup of melted semi-sweet chocolate
- 2/3 cup rice flour
- 1/3 cup of potato starch
- 1 tablespoon baking powder
- 1/2 cup of vegetable oil
- 1 pinch of salt
- Use good quality chocolate for a more intense flavor.
- Always bake at a preheated temperature to prevent the cake from sinking.
- Try adding walnuts or nuts for a crunchy texture.
- The cake can be served plain or covered with chocolate ganache.
- Store in a closed container to maintain moisture.
Instructions
Principal
- In a bowl, beat the eggs with the sugar until you get a light cream.
- Add the melted chocolate and oil, mixing well.
- In another bowl, mix the flours, baking powder, and salt.
- Incorporate the dry ingredients into the egg mixture, stirring until homogeneous.
- Pour the batter into the greased pan.
- Bake in the oven for about 35 minutes or until a toothpick inserted comes out clean.
- Let it cool before unmolding.
Chef's tips
- Add walnuts or chestnuts to give a crunchy texture.
- Mix all mixtures well to avoid lumps.
- Bake for 35 minutes, or until a toothpick inserted comes out clean.
- Let it cool before unmolding to avoid breaking.
- Use a preheated oven to keep the cake firm.
Variations
- Add walnuts or chestnuts to add crunchy texture.
- Replace chocolate with cocoa powder or dark chocolate.
- Add a pinch of shredded coconut to give an extra touch of flavor.
Substitutions
- Replace the chocolate with another type of chocolate.
- Replace potato starch with a little cornstarch.
- Replace the oil with butter or soy butter.
How to store
- Store in a closed container to maintain moisture.
- Lasts up to 3 days at room temperature.
Can it be frozen?
It is not recommended to freeze, as the cake may break.
What to serve with
Cake can be served with lemon gelatin or heavy cream.
Frequently asked questions
How do I get a crunchy texture?
Add walnuts or nuts to the cake batter.
Can I use butter instead of oil?
Yes, but you may need to adjust the amount of oil to maintain the proper consistency.
How does the cake behave when frozen?
It is not recommended to freeze it, as the cake can break.
What is the difference between this cake and a traditional chocolate cake?
This cake is gluten-free and has a crunchy texture, while others may not have these characteristics.
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