Brown Rice Flour Chocolate Cake with Raspberry

Indulge in a luscious treat with this Brown Rice Flour Chocolate Cake topped with fresh raspberries. This recipe combines the rich, fudgy flavor of chocolate with the subtle nuttiness of brown rice flour, resulting in a gluten-free dessert that many will appreciate. Suitable for special occasions or as a sweet afternoon indulgence, this cake offers a delightful balance of textures and flavors.

Ingredients

• 2 cups brown rice flour
• 1 cup cocoa powder
• 1 1/2 cups sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup coconut oil, melted
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup raspberries

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, whisk together the brown rice flour, cocoa powder, sugar, baking powder, and salt until evenly combined.
3. Add the melted coconut oil, eggs, and vanilla extract to the dry ingredients, mixing thoroughly until the batter is smooth.
4. Gently fold in the raspberries, taking care to keep them whole.
5. Pour the batter into the prepared cake pan, spreading it evenly.
6. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before serving.
8. For serving, cut the cake into slices and top with additional fresh raspberries if desired.

Keywords: Dessert, Chocolate, Baking

Spice Rack: Vanilla Extract

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