Preparing a tasty and fluffy cake using gluten-free flours is no longer a problem!
The market offers many types of gluten-free flours suitable for any type of recipe. You can master a gluten structure by simply mix gluten-free flours with different properties along with a thickener or proteins that give elasticity and structure, such as eggs. Some examples of different gluten-free flour and their properties you can try buckwheat flour for its body, chickpea flour for a softness, rice flour for air and good crumbs and finally elasticity from corn starch. The recipe below will give you a mix of flours and eggs for a perfect chocolate cake!
Ingredients
- 110gr rice flour
- 40g corn starch
- 30g buckwheat flour
- 80g bitter cocoa
- 2 teaspoons of yeast
- 2 eggs
- 120g brown sugar
- 150ml sunflower oil
- 100ml milk (vegetable or cow)
- 50ml freshly boiled water
- 60g of agave syrup
- For the chocolate sauce
- 100g dark chocolate (60%)
- 50g milk (vegetable or cow)
Preparation
1 – Line parchment paper a round cake tin (dimensions about 20cm).
2 – In a large bowl, sift the flours, cocoa and baking powder.
3 – In a bain-marie, whip the eggs with the sugar and slowly add the oil, the agave syrup and milk while continuing to mix.
4 – Remove the bowl from the bain-marie and add the flours, mixing well.
5 – Finally, add the water that should be just boiled.
6 – Bake at 180 ° C for at least 30-40 minutes, or until cooked.
7 – For the sauce: melt the dark chocolate in the microwave or over a bain-marie and slowly add the milk, previously warmed up. Stir well until everything is combined making a smooth chocolate sauce.
Tips and tricks
Cooking the eggs over a bain-marie will help to develop a more stable structure, creating that airiness we need when preparing a gluten-free cake.
You can choose to replace the three flours with 180g of plain flour mix found in supermarkets.
Making the chocolate sauce is very easy, the secret is to have both the milk and the chocolate at the same temperature – around 30°C.
