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Home | Blog | Last Minute Gluten-Free Chocolate Ca . . .

Last Minute Gluten-Free Chocolate Cake for Two

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February 14, 2012
Last Minute Gluten-Free Chocolate Cake for Two

Valentine's Day always makes me notice all the food I can't eat. Someone brings wheat-filled cupcakes to work, or heart-shaped homemade fudge studded with nuts, or - you get the point.

Why the hyper-awareness of all those off-limits treats? I think it might have something to do with a box of chocolates my husband bought for me one Valentine's day.

The chocolates were handcrafted. They were lovely. And they hid an unpleasant (and unlabeled!) surprise: ground nuts. Yours truly suffers from a nut allergy. A severe nut allergy.

One trip the hospital later and our Valentine's Day was over before it even began. As you might imagine, this experience stayed with me.

So if you've had a day where you've been bombarded with food you can't eat, I have a recipe for something you can enjoy!

This “last minute” chocolate cake was inspired by those microwave mug chocolate cakes. However, this cake is baked in the oven instead of taking a quick whirl in the microwave.

You'd never know the cake comes together in minutes. It has deep, rich chocolate flavor---so rich that's easy to forget about all those other chocolate treats you had to turn down all day.

And if you haven't been bombarded with unsafe treats today? Well then making this cake is a good way to celebrate!


1/4 cup granulated sugar
3 tablespoons white rice flour
2 tablespoons cocoa powder (natural or Dutch process)
1 tablespoon tapioca starch
1/8 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons milk or coffee
2 tablespoons vegetable oil
1 large egg
1 tablespoon chocolate chips, optional
confectioners' sugar, optional

  1. Preheat oven to 350°F. Lightly grease each ramekin with non-stick cooking spray. In small bowl, whisk together granulated sugar, white rice flour, cocoa powder, tapioca starch, salt, and baking soda. Add milk (or coffee), vegetable oil, and egg. Whisk until smooth.
  2. Sprinkle chocolate chips evenly between the two prepared ramekins. Divide batter evenly between the ramekins. Bake until cake is firm and aromatic, about 25 minutes. Remove from oven. Allow to cool for five minutes. Dusk with confectioners' sugar if desired. Serve warm.
    Serves Two

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