Rice marble cake

Ingredients for 1 servings:

• 3 eggs
• 5 tbsp thick juice (agave) or rice syrup
• 2 bags of vanilla sugar
• 200 g rice flour
• 200 g cocoa powder
• 2 tbsp milk, lactose-free
• ½ cup cream
• 1 dashes oil (vanilla flavor)
• 4 tbsp oil (rice)

Instructions

Working time approx. 1 minute; Cooking/baking time approx. 30 minutes; Total time approx. 31 minutes

gluten-free, lactose-free, low-fructose, corn-free

Whisk the eggs, vanilla sugar, vanilla flavoring oil, and agave syrup until frothy. Add the rice flour and continue whisking with the lightly whipped cream. Add the rice oil last. Pour half of the batter into a king cake pan, mix the other half with the cocoa powder and milk, then pour it onto the light batter and stir a few times with a fork to create a pattern. Bake in a preheated oven at 180°C for 15 minutes, then test for doneness. It’s okay if it’s still a bit mushy. The cake will keep longer if you bake it at 150-160 degrees for another 10-15 minutes. Tastes good with hot cherries, compote, or whipped cream, for example. Tip: You may have to vary the ingredient quantities until you find the exact amount. Some people like it moister, so add more oil or cream. Others like it firmer, so add more flour.