About this recipe:This is a delicious rich gluten-free chocolate cake for those who are allergic to gluten and also for the health-conscious lot who want to stay away from wheat flour (maida). It is a safe treat for kids who are on a GFCF diet.
Whisk the eggs with an electric whisk to make it white and frothy.
Add the caster sugar and oil and whisk it more until the sugar melts. Add vanilla essence to the mixture.
Sift the flours (rice and jowar) with baking powder and baking soda.
Add the cocoa powder and sift it again.
Fold the flours into the egg-oil-sugar mixture in small quantities. If the paste is too thick, add some almond milk or thin coconut milk or buttermilk to bring this to a cake batter consistency. Remember not to make the batter too thin.
You can add some chocolate chips, chocolate sauce to make it more chocolaty.
Pre-heat the oven at 180 degrees.
Bake at 180 degrees for about 40 minutes and then reduce the temperature to 150 degrees and bake for 20 minutes. Total baking time needed is 50-60 minutes.
After 40 minutes check if the cake is turning brown on the surface, do the needle test. If the needle is clean, turn off the oven.
Let it cool on the wire rack for 10-15 minutes and then cut and serve!
1. You can replace white rice flour with brown rice flour or Rajgir (Amaranth) flour or Raagi flour.
2. Adjust the temperature as per your oven. If the cake starts turning brown within the first 7 minutes, reduce temperature accordingly.