- 250 grams (0.55 pounds) rice flour
- 3 eggs
- 1 cup olive oil
- 1 cup granulated sugar
- 1 cup yogurt
- 3 tablespoons cocoa powder
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
- ½ cup milk
- 1 cup chocolate sauce
- 1 cup chopped hazelnuts
This gluten free chocolate cake is not so sweety and it is suitable for people on a diet or people who have wheat allergy. There are many gluten intolerant people and they can never eat wheat foods, but they may eat this cake without any hesitation. I used chopped hazelnuts and chocolate sauce for its topping, but different nuts or sauces can be used. It would be yummier with sourcherry sauce if you like.
A mixing bowl
An electric mixer
A cake pan
Preheat the oven to 175 °C (347 °F).
Add the eggs and sugar into the bowl and mix well by using an electric mixer.
Add the oil and yogurt to this mix when you see bubbles and stir for a couple times.
Add the rice flour, baking powder and vanilla extract again and mix slowly. Finally add the cocoa powder and mix again well.
Pour the dough to the greased pan and bake for 35 minutes.
When it is baked, take the pan from the oven and pour cold milk equally onto the cake by using a tablespoon when it is still hot.
After setting aside for an hour, you may sprinkle chopped nuts and pour the chocolate sauce.