I just had to tinker with the weighted measures of this a bit. My family loved the experimentation. Except the time I forgot the sugar. Big, giant disappointment. (Cue crying, sad faces of children.)
Not only does this avoid expensive gluten-free flours, it is extremely simple to make. Have 5 minutes to pop this in the oven before dinner? Dessert is done.
Leftover rice is completely and utterly transformed into this moist and delicious chocolate cake. The fact that it is gluten-free is kind of a bonus if you need to make something for someone who is avoiding gluten, but no one else will ever know the difference.
Trust me. My family inhales this. I used to use leftover rice to make this. Now I make rice just to make this cake.
Chocolate Blender Cake
Easy, Gluten-free
White or brown rice works for this, freshly made or leftover from yesterday. I love my glass 8"X 8" baking dish for making this cake, but any pan about this size would work. You can blend raw almonds before beginning to make 1/2 cup flour. This works best with a high-powered blender, or use a food processor if your blender isn't good at thick batters. The original recipe calls for 6 eggs which we found a bit too eggy, so I opted for a bit less egg with 4-5 eggs, depending on size.
8” or 9” square or circular pan, greased with butter
5 medium eggs or 4 large eggs
1 cup sugar
1 tsp vanilla
½ cup cocoa
1 1/2 tsp baking powder
½ cup almond flour (or ¾ cup handful of almonds, blended first)
1 cup cooked, leftover rice (white or brown)
1 cup cooked, leftover rice (white or brown)
1. Blend eggs, sugar, vanilla, cocoa, baking powder and almond flour until smooth. Add 1
cup leftover cooked rice, puree until smooth. Use a spatula to scrape down sides and then continue to puree for another minute or two until smooth.
2. Pour into prepared pan. Bake for about 30 minutes, or until cooked through. Let cool for at least 30 minutes, before cutting into 9 pieces.
3. Serve with a dusting of icing sugar (confectioner's sugar), a dollop of frosting or a spoonful of ice cream. Or serve with sliced strawberries or mushy raspberries. Just serve it. It is best the same day of baking. I think.
3. Serve with a dusting of icing sugar (confectioner's sugar), a dollop of frosting or a spoonful of ice cream. Or serve with sliced strawberries or mushy raspberries. Just serve it. It is best the same day of baking. I think.
