Vegan chocolate cake

Ingredients for 1 servings:

• 120 g rice flour
• 60 g potato flour
• 35 g cocoa powder
• 50 g glucose
• 120 g syrup (rice syrup)
• 1 ½ tsp baking soda
• 1 pinch of salt
• 70 ml sunflower oil
• 225 ml water
• 2 tbsp vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

egg-free, gluten-free, dairy-free, cane sugar-free, suitable for allergy sufferers

For a small Bundt cake pan with a diameter of 15 to 16 cm. Preheat oven to 180 degrees Celsius. Sift the rice flour, cocoa, potato flour, baking soda, glucose, and salt into a mixing bowl. Whisk once to ensure everything is evenly coated. Then add the oil, rice syrup, and water and mix until smooth. Finally, add the vinegar and whisk again. Pour the batter into the pan; it will be very thin, but this is normal. Bake for about 30 to 35 minutes at 180 degrees Celsius. If you omit the glucose, you can increase the amount to 150 g of rice syrup. However, you shouldn’t use more, as otherwise the cake will have a very sticky consistency.