Gluten free egg-less double chocolate black rice cake.

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Mar 24, 2019
3 min read

A very healthy and delicious egg-less cake with a nutty taste of black rice.

Black rice is more nutritious than brown rice. Its an excellent source of fibre, amino acid, minerals, vitamins and antioxidants.

In China and some South-East Asian country it is known as “Forbidden Rice” because it was reserved exclusively for the Royals in ancient China.

Black rice is gluten-free, gut-friendly, a natural cleanser and heart-savvy. The Asian basic, also called Chakhao in Manipur, is popping up at supermarkets all over the world as the super-food to get hold of.

The bran hull of black rice, which is the outermost layer of the rice grain, contains one of the highest levels of the antioxidant anthocyanin found in any known food. “Black rice is lower in calories but higher in protein content as compared to brown, red or white rice. Its antioxidant content is almost six times higher than other varieties of rice,” confirms Dr Kaur

And the cake is soft and moist.

You will love the nutty taste of black rice. If you don’t have black rice you can make the cake with white rice too.

INGREDIENTS

Black rice 500 grams- open packet and fill with filtered water and soak for 8 hours (longer or shorter no big deal, drain liquid before use) YOU WILL USE ONLY HALF THE RICE- FREEZE REMAINING

Your top flour– 1/2 cup (one that is more powdery (carob/ brown rice/ banana)

Almond/coconut flour – 1/4 cup

Grated dark chocolate – 1/4 cup

Cacao Powder- 2 tablespoon

Powdered sugar/ honey – 1 cup + 1 & 1/2 tablespoon

Oil or butter – 1/2 cup

Milk – 1.5 cups

White Vinegar – 1 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Vanilla – 1 tablespoon

METHOD

Option 1-For black rice flour wash and soak the black rice overnight. Next day spread the rice on a piece of cloth to sun dry. When the rice dried up completely grind them to a fine powder. You can use white rice too.

Option 2- follow base step above and drain rice, place in blender or large bullet cup. Add the Nut Juice Portion HERE and Vanilla, oil/butter and blend until relatively smooth. May take a few attempts scraping down the sides. This batter can be frozen and or store in the fridge for 1-2 days.

For almond powder dry grind the almonds with it’s skin.

Preheat the oven at 180°. Grease a baking pan and dust with flour.

Mix vinegar with milk and keep aside. Unless using option 2 then just add to batter just prior to use.

In a bowl sieve flours, baking powder, soda and cocoa powder.

In a large bowl mix oil or butter and powdered sugar. I have used oil. Beat well.

If using option 2 just add these remaining ingredients to blender and combined

Add vinegar mixed milk and vanilla. Mix well.

Add all the dry ingredients gradually in a large bowl. Mix well and fold grated chocolate in the batter.

Cake option:

Pour the mixture in a greased flour dusted cake pan. Tap gently.

Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.

Every oven takes different time so check after 30 minutes.