Ingredients
Ingredients
- 70 g white rice, Milled into rice flour
- 80 g tapioca starch
- 50 g sorghum flour
- 2.5 tsp Baking Powder, see EDC
- 25 g cacao powder
- 125 g Butter, or Ghee, nuttelex etc
- 5 g Vanilla Essence/Extract
- 200 g raw sugar, or rapadura/preferred sweetness source
- 20 g rice malt syrup or sweetener of your choice, Optional
- 2 eggs
- 180 g water
- 1 tsp Psyllium husk
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180 degrees C
Grease and line ~20m standard cake tin (I used a spring form tin lined with baking paper).
Grind sugar into castor sugar consistency - ~10-20 seconds on speed 9.
Add remaining ingredients
Mix on speed 6 for 1 minute. Mixture should lightens at least a little in colour and becomes smoother. Each flour and butter/ghee type will change the result slightly.
Pour into cake tin and bake for ~45 minutes or until skewer comes out clean.
Cool appropriately.
Pre-cooking prep
Preparing cake
Tip
Adapted from the Go Getters Recipe presented by Selina Mason for a gluten-based chocolate cake.
Her notes suggested the recipe doubles easily and is good for cupcakes making approx 24 and cooking for 12-15 minutes.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Not sure what happened to mine
..I used all the listed ingredients and it didn't rise and was very dense. It tasted really good though! Any tips? I'd like to try again and see if it is fluffy and rises well.
Lovely recipe, thank you
. I didn't have sorghum flour so used more tapioca and rice flour. Also I cut the sugar down to about 150g and it was still sweet enough.
One of the best gluten free dairy free chocolate cakes I've ever had. Even made it egg free by replacing the eggs with chia gel eggs.
Looks Awesome, In The Oven Now, Ill Let U Know!
Perfect, quick and easy