89. A gluten-free chocolate cake recipe - new for 2018

Ingredients to make a small chocolate cake:

3 tablespoons or 1 oz fine cornmeal

3 tablespoons or 1 oz rice flour

3 tablespoons or 1 oz tapioca flour

1 tablespoon or 1/3 oz sticky rice flour

2 eggs

1 medium banana

1 oz fat or oil of your choice

1 tablespoon or 1 oz honey

1 tablespoon cocoa powder

Mix all the above ingredients together - I use a food mixer.

If you use large eggs you should not need to add any water. With small eggs you could add a tablespoon of water but no more.

Leave the mixed batter to stand for 15 to 30 minutes, then beat in 1/2 teaspoon of gluten-free raising agent. I just use bicarbonate of soda.

Use a greased baking tin that gives room for the cake to rise - about half full is about right. Don't use too hot an oven for gluten-free chocolate cake. It burns rather easily.

Chocolate cake! This has risen well and cuts well. It got eaten very quickly!

...The shape of the cake in this picture comes from the method I use to cook them.

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I put the mixture in a greased glass bowl and cover with clingfilm make sure there are a couple of pin holes right at the edges.

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The bowl then sits on a trivet inside the pressure cooker, with a couple of mugs of water in the base. And steam under pressure for 45 minutes, then turn off the heat and leave to cool. Steaming cakes like this is a very reliable way of cooking gluten-free mixtures.

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