Gluten-free Chocolate Cake from Leftover Cooked Rice

This is a delicious fudgy chocolate cake that just happens to use leftover cooked rice. It is made with dark cocoa. That is what gives it an intense flavor. The leftover rice is completely & utterly transformed into this moist and delicious chocolate cake. The fact that this cake is gluten free is a bonus if you need to make something delicious for someone, who is on a gluten free diet. You can easily make this gluten free rice cake at home.

Also Read: World Chocolate Day: History, Importance and Some Interesting Facts about Chocolates

Ingredients for Cake

250gm of cooked leftover rice (you can take freshly cooked rice as well)

• 250g of caster sugar

• 1 Tablespoon of golden syrup

• 6 whole eggs

• 1 tsp of vanilla

• 200g of almond flour

• 50g of cocoa

• 1 tsp of baking powder

For Chocolate Frosting

• 150g of dark chocolate (chopped or buttons)

• 150ml of cream (heavy or thickened)

To make a Blend for the Cake

• You need white or brown leftover rice, or freshly steamed can also works well for this.

• Blend sugar, vanilla, eggs, cocoa, baking powder & almond flour until smooth.

• Add 1 cup of leftover cooked rice and blend it until smooth. Use spatula to scrape down sides and continue to blend it for another minute until smooth.

• Pour the puree into a prepared pan.

• Bake it for about 30 minutes, or until cooked. A skewer should come out clean when you test the cake.

• Heat the cream in jug or a sauce a pan till warm, but not boiling. Take it off from the heat & add chocolate.

• Stir till it gets melted/Cool. Beat in with the help of electric mixer until it gets light & fluffy and spread onto the cake.

• Let it cool for 30 minutes, before cutting it into pieces.

You can serve this with sliced strawberries or mushy raspberries. Yummy!