My beloved expressed a desire for some chocolate cake and I decided to make a gluten and dairy-free version with some cooked basmati rice that I had in the fridge, using the same-weight method that one uses for pound cakes. I recall reading somewhere that you could substitute moist, cooked rice for butter.
Please note it makes a very liquid batter which you pour into the baking tin(s). This is what you need for cakes made with cocoa rather than melted chocolate otherwise they tend to be too dry. I speak from experience, bitter experience! My beloved judged the cake(s) a success and this recipe will make a great addition to my arsenal of cyclist-friendly cakes.
Ingredients (makes 8 – 10 muffin-sized cakes or one loaf tin)
- 250g (1 cup) cooked brown basmati rice, still nice and moist
- 250g (1 cup) raw cane sugar
- 2 tbsp maple syrup
- 6 medium-sized organic eggs
- 1 tsp vanilla extract
- 200g (2 cups) ground almonds
- 50g (1/2 cup) cocoa powder
- 2tsp powered espresso coffee
- 1tsp baking powder
- 1/2 tsp sea salt
- 100g (4 oz) dark (bitter-sweet) chocolate 70% cocoa
- 100ml (7 tbsp) double cream or plant-based cream to keep it dairy free
1. Pre-heat the oven to 180ºC/160ºC fan/gas mark 4 (350ºF/320ºF fan).
2. Grease the base and sides of a baking tin. I typically use a disposable tin-foil one measuring 18cm x 23cm x 5cm (6” x 9” x 2″) – they’re great for storing the cakes in the freezer – which I line with a couple of strips of greaseproof paper to make it easier to remove the cake. In addition, I find it’s an easy size and shape to slice into fingers for serving. The French prefer to have a small taste of everything on offer! But, as these were for home consumption, I made muffin-sized cup cakes.
3. Combine and mix all the dry ingredients: ground almonds, cocoa powder, salt, baking powder and coffee powder.
4. Combine and mix all the wet ingredients: eggs, vanilla extract and maple syrup.
5. Put the rice and sugar into the food processor and process until totally smooth.
6. Add all the wet and dry ingredients and process again until everything is incorporated and the batter smooth. Remember, this cake has no gluten, so it won’t get tough.
7. Pour batter into cake tin or cupcake/muffin papers (3/4 full) and bake for 40-45 minutes for cupcakes/ 60 minutes for cake until a skewer or tooth pick comes out clean. Leave the cake(s) to cool.
8. Heat the cream in a small saucepan or a jug in the microwave until warm but not boiling. Take off the heat and add the chocolate. Stir until the chocolate melts. Once the cakes have cooled, spread the ganache over them and leave it to harden slightly – if you can wait that long – before eating.
9. These can be stored for a couple of days in an airtight container but they rarely last that long…………They’ll happily keep in the freezer for a couple of months without the ganache.
Sheree’s Handy Hints
1. All ingredients should be at room temperature.
2. When I’m baking I always use a timer as it’s so easy to lose track of time. Once you’ve put the cake(s) in the oven, put the timer on for 5-10 minutes less than they should take to cook and then check regularly.
3. You can use any type of rice (excl. wild rice), just so long as it’s still moist. If not, increase the amount of maple syrup, or equivalent.
4. For an even richer treat, spread a layer of salted caramel on the cake(s) before the ganache! This tends to work better on one large cake rather than the cupcakes.