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Gluten-Free Chocolate Cake for Two

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Author GlutenFreeBaking.com

Ingredients

  • 1/4 cup granulated sugar (1 3/4 ounce; 50 grams)
  • 3 tablespoons white rice flour (3/4 ounce; 22 grams)
  • 2 tablespoons cocoa powder, natural or Dutch process (3/8 ounce; 11 grams)
  • 1 tablespoon tapioca starch (1/4 ounce; 7 grams)
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 3 tablespoons milk or coffee (1 1/2 ounces; 42 grams)
  • 2 tablespoons vegetable oil (about 1 ounce; 24 grams)
  • 1 large egg (about 1 3/4 ounces; 50 grams)
  • 1 tablespoon chocolate chips, optional (about 1/3 ounce; 10 grams)
  • confectioners' sugar optional

Instructions

  1. Preheat oven to 350°F. Lightly grease two 1-cup ramekins with non-stick cooking spray. In small bowl, whisk together granulated sugar, white rice flour, cocoa powder, tapioca starch, salt, and baking soda. Add milk (or coffee), vegetable oil, and egg. Whisk until smooth.
  2. Sprinkle chocolate chips evenly between the two prepared ramekins. Divide batter evenly between the ramekins. Bake until cake is firm and aromatic, about 25 minutes. Remove from oven. Allow to cool for five minutes. Dust with confectioners' sugar if desired. Serve warm.