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.
- 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)
- Preheat the oven to 180° C (350° F).
- In a bowl beat the sugar with the eggs and the oil, add the milk and vanilla.
- 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.
- Roughly chop the dark chocolate, add it to the batter and gently fold in.
- Add batter to each well of the mini bindt cake pan until it’s two thirds full (don’t overfill).
- Bake in the preheated oven at 180° C (350° F) for about 15 minutes.
- 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.
- Let the cakes cool completely before sprinkling with icing sugar or decorating (optional).
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.