Breakfast and Brunch, Cakes, Pies & Tarts, Dessert, Gluten-free

Rice Flour Chocolate Mini Bundt Cakes

Nicoletta April 13, 2018

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Rice Flour Chocolate Mini Bundt Cakes, are delicious gluten free sweet treats made with rice flour and chunks of dark chocolate, leftover from an Easter egg. A great way to start a day, or as an afternoon snack for kids and grown-ups.

Song of the day: Don’t Make Me Wait – Sting (feat. Shaggy)

Rice flour chocolate mini bundt cakes

By the time you’ll be reading this post I’d probably be at my -1 day before I can go back to my Canadian husband and kitchen. Yes, I’m counting, well, we’re counting, and although time flies when you’re having fun (I was in Rome, remember? 😉 ) it’s four months, after all. Since the time is approaching fast, I am trying to squeeze in all the last appointments, visits, meetings, and good byes, as well as clean up the fridge and pantry of my Roman kitchen.

 

 

Some of the ‘untouched’ pantry items I’ll stuff in the luggage to bring to Canada, some half used I’ll leave to my parents, while others, like an almost empty bag of rice flour, I cannot leave at my parents, as they wouldn’t know what to do with it. There are also some organic dark chocolate chunks coming from the chocolate Easter egg I got from my parents to finish. Easter has passed but has left behind a trail of chocolate and a few extra grams. Luckily, dark chocolate with no less than 70% or higher cocoa content, has some benefits for the brain and body, and a lot for the soul.

Rice flour and dark chocolate chunks. And a lovely mini bundt cake pan I was tingling to use!

Thus, Rice Flour Chocolate Mini Bundt Cakes. Delicious gluten-free sweet treats made with rice flour and chunks of dark chocolate, a great way to start a day, or as an afternoon snack (merenda, in italian) for kids and grown-ups. Do I have to confess that this ‘girl’ right here, who in September will turn half a century, still has merenda in the afternoon? Nothing to be ashamed of. I am used to having 5 little meals a day: breakfast, mid morning snack, lunch, afternoon snack (merenda), and dinner. I won’t call them all ‘meals’, because most of the times it’s just a little something, and if it involves chocolate, all the better. Kidding, no kidding, lol.

Rice flour chocolate mini bundt cakes

You can call these Rice Flour Chocolate Mini Bundt Cakes ‘clean-the-fridge-and-pantry’ mini bundt cakes. Rice flour, potato starch (but also corn starch works fine), egg, vegetable oil, muscovado sugar, the last drops of the pure vanilla extract I had, baking powder, a touch of milk because the batter seemed too thick, and the delicious dark chocolate which I kept eating while chopping. I managed to make four with these ingredients, and I really did not need more than that. You can always double the recipe and bake it in a regular bundt or loaf pan.

The gorgeous Mini Fluted Cake Pan I used is from Pampered Chef (no sponsor) and it is a Christmas gift from our niece Cristina, who I might add has become quite the cook and baker, and is a follower of our blog. I loved it as soon as I saw it, it suits our vintage feel with that shape and the beautiful light blue color. Needless to say, I found room in the luggage to bring it with me to Italy. I was eager to try it and it worked beautifully, as you can see in the picture.

Rice flour chocolate mini bundt cakes

The batter comes together real fast: the wet ingredients in one bowl, the sifted dry ingredients in another, the blending of the two, and the dark chocolate chunks folded in at the end. The batter is not too runny and already smells wonderful. I like how the muscovado sugar taints the batter a nice amber color. And most of all, I like the caramel-molasses flavor it lends to baked goods.

Rice flour chocolate mini bundt cakes, delicious gluten free mini cakes qith chunks of dark chocolate

Light, soft and crumbly, with delightful chunks of dark chocolate, and a vanilla-caramel flavor throughout, these Rice Flour Chocolate Mini Bundt Cakes are not only suitable for a gluten free diet, but also for those who want to experiment with different flours and textures and break the gluten intake a little bit.

Rice flour chocolate mini bundt cakes

These Mini bundt Cakes are not only delicious, they are too cute! Treat yourself today, because you deserve it!

Enjoy!

Song of the day: Don’t Make Me Wait – Sting (feat. Shaggy)

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Rice flour chocolate mini bundt cakes

Rice Flour Chocolate Mini Bundt Cakes

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 mini bundt cakes
  • Category: Dessert
  • Method: Baking

Description

Rice Flour Chocolate Mini Bundt Cakes, are delicious gluten free sweet treats made with rice flour and chunks of dark chocolate, leftover from an Easter egg. A great way to start a day, or as a pick me up for kids and grown-ups.


Ingredients

  • 100 g rice flour
  • 25 g corn starch or potato starch
  • 8 g baking powder
  • 1 egg, organic free range
  • 50 g muscovado or raw cane sugar
  • 30 g vegetable oil (I used peanut oil)
  • 1 Tbsp milk (any kind)
  • 1 tsp pure vanilla extract
  • 50 g organic dark chocolate, chopped
  • icing (powdered) sugar, for decoration (optional)

Instructions

  1. Preheat the oven to 180° C (350° F).
  2. In a bowl beat the sugar with the eggs and the oil, add the milk and vanilla.
  3. Sift the flour with the corn or potato starch and baking powder, add it to the bowl with egg mixture and mix with a spatula.
  4. Roughly chop the dark chocolate, add it to the batter and gently fold in.
  5. Add batter to each well of the mini bindt cake pan until it’s two thirds full (don’t overfill).
  6. Bake in the preheated oven at 180° C (350° F) for about 15 minutes.
  7. Let cool on a rack for 5 minutes. To remove the cakes, invert the pan over a tray or cooling rack and gently tap the pan.
  8. Let the cakes cool completely before sprinkling with icing sugar or decorating (optional).

Notes

I used a 6 mini bundt cake pan and I could fill 4 slots with the batter. In the remaining 2 I poured some water at the bottom. I did not need to bake more, but if you want, you could double up the recipe and bake it in a regular bundt or loaf pan. Obviously the cooking time will be longer (about 20-25 minutes).

Rice flour baked goods tend to dry out faster so it is advisable to store them in a glass dome cake stand (or wrapped in plastic) and consume them within a couple of days.

Rice flour chocolate mini bundt cakes

Post e Ricetta in Italiano

Quando leggerete questo post a me mancherà 1 giorno alla partenza per tornare da mio marito e nella mia cucina canadese. Sì, sto contando, beh, stiamo contando i giorni, e anche se il tempo vola quando ci si diverte (ero a Roma, vi ricordate? ;-)) sono stata via quattro mesi, dopotutto. Poiché il tempo si sta avvicinando velocemente, sto cercando di infilare tutti gli ultimi appuntamenti, visite, riunioni e saluti, oltre a ripulire il frigorifero e la dispensa della mia cucina romana.

Alcuni articoli “intonsi” li infilerò in valigia da portare in Canada, alcuni aperti e utilizzati per metà andranno ai miei genitori, mentre altri, come un sacchetto di farina di riso quasi vuoto, non posso lasciarli ai miei genitori, in quanto non saprebbero cosa farne. Ci sono anche da finire dei pezzi di cioccolato fondente che provengono dall’uovo di cioccolato regalatomi dai miei genitori. La Pasqua è passata, ma ha lasciato dietro di sé una scia di cioccolato e qualche grammo in più. Fortunatamente, il cioccolato fondente con contenuto di cacao non inferiore al 70% o superiore, ha alcuni benefici per il cervello e il corpo, e molti per l’anima.

Farina di riso e pezzi di cioccolato fondente. E un delizioso stampo da mini tortine che stavo fremendo di usare. E così, ne sono venute fuori le Tortine di farina di riso e cioccolato. Deliziosi dolcetti senza glutine a base di farina di riso e pezzi di cioccolato fondente, un ottimo modo per iniziare la giornata o come merenda per bambini e adulti. Vi devo confessare che questa “ragazza” qui, che a settembre compirà mezzo secolo, fa ancora merenda nel pomeriggio. Niente di cui vergognarsi. Sono abituata a fare 5 piccoli pasti al giorno: colazione, seconda colazione a metà mattina, pranzo, merenda, e cena. Non li chiamerei tutti “pasti”, perché la maggior parte delle volte mangio solo qualcosina, e se in quella “qualcosina” c’è del cioccolato, tanto meglio 🙂 .

Potete chiamare queste tortine di farina di riso, tortine-pulisci-frigo-e-dispensa’. Farina di riso (quella rimasta), fecola di patate (ma anche l’amido di mais va bene), uovo, olio vegetale, zucchero muscovado, le ultime gocce dell’estratto di vaniglia, lievito in polvere, un cucchiaio di latte perché l’impasto sembrava troppo denso, e i pezzi del delizioso cioccolato fondente che ho continuato a mangiare mentre tagliavo. Sono riuscita a fare quattro tortine con questi ingredienti, e non ne avevo davvero bisogno di più. Voi potete raddoppiare la ricetta e cuocerla in uno stampo regolare da plumcake o a ciambella.

L’impasto si realizza molto velocemente: gli ingredienti umidi in una ciotola, gli ingredienti secchi in un’altra, l’amalgama dei due, e i pezzi di cioccolato fondente aggiunti alla fine. L’impasto non risulterà troppo liquido e avrà un profumo meraviglioso. Mi piace come lo zucchero muscovado tinge la pastella di un bel colore ambrato. E soprattutto, mi piace il suo aroma di melassa e caramello.

Lo splendido stampo da 6 tortine che ho usato, è di Pampered Chef (nosponsor), ed è un regalo natalizio di nostra nipote Cristina. Mi è piaciuto appena l’ho visto, e trovo si adatti perfettamente al nostro stile vintage con quella forma e il bellissimo colore azzurro dell’esterno. Inutile dire che ho fatto posto in valigia per portarlo con me in Italia. Ero impaziente di provarlo e ha funzionato magnificamente.

Leggere, morbide e friabili, con deliziosi pezzi di cioccolato fondente e un sapore di caramello e vaniglia, queste Tortine di farina di riso e cioccolato non sono solo adatte a chi segue una dieta priva di glutine, ma anche a coloro che vogliono sperimentare i dolci fatti con farine diverse e di diverse consistenze, e spezzare un po’ l’assunzione di glutine.

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Rice flour chocolate mini bundt cakes

Tortine di Farina di Riso e Cioccolato

  • Author: Nicoletta
  • Prep Time: 10 minuti
  • Cook Time: 15 minuti
  • Total Time: 25 minuti
  • Yield: 4 tortine
  • Category: Dolci senza glutine
  • Method: Forno

Description

Le tortine di farina di riso e cioccolato sono deliziose prelibatezze senza glutine a base di farina di riso e pezzi di cioccolato fondente, residui di un uovo di Pasqua. Un ottimo modo per iniziare la giornata, o come merenda per bambini e adulti.


Ingredients

  • 100 g di farina di riso
  • 25 g di amido di mais o di fecola di patate
  • 8 g di lievito per dolci (mezza bustina)
  • 1 uovo, biologico, da allevamento a terra
  • 50 g di zucchero muscovado o zucchero di canna grezzo
  • 30 g di olio vegetale (io ho usato olio di arachidi)
  • 1 cucchiaio di latte (qualsiasi tipo)
  • 1 cucchiaino di estratto di vaniglia puro
  • 50 g di cioccolato fondente biologico (almeno 70% cacao), tritato al coltello
  • zucchero a velo, per decorare (facoltativo)

Instructions

  1. Preriscaldare il forno a 180° C.
  2. In una ciotola sbattere lo zucchero con le uova e l’olio, aggiungere il latte e la vaniglia.
  3. Setacciare la farina con l’amido di mais (o fecola di patate) e il lievito, aggiungerla alla ciotola con la miscela di uova e mescolare con una spatola.
  4. Tritare grossolanamente al coltello il cioccolato fondente e aggiungerlo all’impasto.
  5. Imburrare e infarinare uno stampo multiplo da tortine (o 4 singoli stampi) e versare l’impasto lasciando un dito dalla superficie.
  6. Cuocere nel forno preriscaldato a 180° C  per circa 15 minuti.
  7. Lasciare raffreddare su una griglia per 5 minuti, poi capovolgere e sformare.
  8. Cospargere con zucchero a velo, facoltativo.

Notes

Io ho usato una teglia da 6 mini tortine e ne ho riempite 4 con l’impasto ottenuto. Nei restanti 2 ho versato poca acqua sul fondo. Non avevo bisogno di farne più di 4, ma se lo desiderate, potete raddoppiare le dosi della ricetta e cuocerla in uno stampo da plumcake o da ciambella. Ovviamente i tempi di cottura saranno maggiori (circa 20-25 minuti).

I prodotti da forno a base di farina di riso tendono ad asciugarsi più velocemente, quindi è consigliabile conservarli in un’alzata per torte con campana (o avvolte in plastica) e consumarle entro un paio di giorni.

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18 Comments

  • Reply Diane Galambos April 13, 2018 at 6:59 am

    Hello you two! I have been experimenting with alternate ingredients, so am inspired by the idea of using rice flour. Using leftover Easter chocolate – cute. Did you really have some leftover!? haha Anyhow these look adorable. Will aim to give them a try!

    • Nicoletta
      Reply Nicoletta April 13, 2018 at 10:49 am

      Hello Diane! I love rice flour! Mixed with other flours is great, but also alone it gives such a great crumbly texture. We actually still have one whole Easter dark chocolate egg to open. Well, tomorrow I’m leaving, so my parents and brother will have to come up with some ways to use it 😉 . Always thank you so much for your comment!

  • Reply Denise Pare-Watson April 13, 2018 at 7:34 am

    What sweet little cakes, Nicoletta – making small cakes is one of my favourite things to do! I often keep one and share the rest. I am always on the lookout for gluten free dessert recipes for some of my extended family so I welcome your recipe. It looks wonderful. You must so happy to be homeward bound back to Loreto! Bless you both.

    • Nicoletta
      Reply Nicoletta April 13, 2018 at 10:50 am

      Aren’t they cute? Yes, it gives such a pleasure to share. These little cakes are so good, your family would love them. Even my parents enjoyed them, and they had never had a baked good with rice flour. Thank you so much!!

  • Reply Gabby Peyton April 13, 2018 at 8:18 am

    These look so delicious! I have actually never worked with rice flour before as I have always been a bit intimidated, but now I am inspired! Safe travels home 🙂

    • Nicoletta
      Reply Nicoletta April 13, 2018 at 10:53 am

      Thank you, Gabby! I find rice flour less intimidating than others (like coconut flour, or buckwheat flour), it works really well, you could start by adding just half to regular flour and you’ll already see what an amazing soft texture they give. 🙂

  • Reply crumbtopbaking April 13, 2018 at 9:11 am

    I love so many things about these little bundt cakes! The vanilla caramel flavour stands out, as well as the rice flour. Love that they are gluten-free! And those pans are so cute. Definitely need to get a pan to make mini-bundt cakes!!

    • Nicoletta
      Reply Nicoletta April 13, 2018 at 11:08 am

      Thank you! I like to add gluten free baked goods to our rotation. And these rice flour mini cakes are so light! Isn’t that pan so so pretty? 😉

  • Reply maria April 13, 2018 at 2:09 pm

    Has it been 4 months already!!! Where does the time go?
    I love the look of these mini bundt cakes, I am sure they are appreciated by the young and the not so young ; ) I am intrigued by the combination of dark chocolate and rice flour. I have pinned to try, but first I must get some mini bundt pans. Thanks for sharing.
    Safe travels my friend ♥

    • Nicoletta
      Reply Nicoletta April 16, 2018 at 7:10 am

      Time went by so fast! And now I’m back to Canada 🙂 . The combination is really good and the rice flour has such a great texture. I just love it! Thank you so much, Maria!

  • Reply Milena Perrine April 13, 2018 at 2:32 pm

    Love your attitude! These mini clean the fridge cakes are so adorable. As always, you show such elegance in selecting ingredients that deliver beautiful flavors together. Safe travels, Nicoletta!

    • Nicoletta
      Reply Nicoletta April 16, 2018 at 7:11 am

      Aren’t they? I’m a sucker for pretty things 🙂 . And their flavor is amazing. Thank you! I’m home now 🙂 .

  • Reply Kathy @ Beyond the Chicken Coop April 15, 2018 at 5:32 pm

    Four months! That is a long time. I think you’ve put that rice flour to good use. These cakes look lovely.

    • Nicoletta
      Reply Nicoletta April 16, 2018 at 7:12 am

      It was a long time but it went by so fast! And now I’m back. These mini cakes were gone in a blink 🙂 . My parents are going to miss my baked goods 😉 . Thank you, Kathy!!

  • Reply annie@ciaochowbambina April 19, 2018 at 6:03 am

    Such beautiful little cakes to celebrate your travels! I’d love a slice or two with a nice cup of espresso!

    • Nicoletta
      Reply Nicoletta April 19, 2018 at 8:11 am

      Hope one day we’ll make this happen! Some cake or cookies, a cup of espresso, and a nice visit here or there with you!! 🙂

  • Reply indianeskitchen April 20, 2018 at 11:03 am

    Great idea they look amazing!

    • Nicoletta
      Reply Nicoletta April 20, 2018 at 2:20 pm

      Thank you! Rice flour is awesome. And so is chocolate 😉 .

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