Cameron’s Best Chocolate Rice Cake

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4 star Avg. rating 4 from 6 votes.

Recipe Information

# of Servings: 12
Recipe Created By: mom2camfox


1 1/2 cups white rice flour
1/2 cup tapioca starch
2 tsp baking soda
1 tsp cream of tartar
1/8 tsp salt
1/4 cup cocoa (preferably non-alkalized)
1 cup rice milk or water
1/4 cup canola oil
1 tsp rice vinegar
1/4 tsp guar gum
1/2 cup white sugar


Lightly mix all dry ingredients in medium size bowl. make a well in the middle and add wet ingredients, saving vinegar for last. lightly whisk together.

Place in parchment paper lined cake pan and bake at 350 °F for approximately 23 minutes or until center gently springs back when touched.



You may sub gluten free flour blend in place of rice flour, tapioca starch. Omit guar gum if your blend already contains guar or xanthan gum.

Use any safe milk alternative or water.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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