Especially for my wheat intolerent friends:
Wheat and Dairy Free Chocolate Cake
3/4 cup of rice flour
3/4 cup of brown sugar
1/4 cup of good quality cocoa powder
1 teaspoon bicarbonate of soda
1 teaspoon of cinnamon
1 teaspoon of baking powder
pinch of salt
1 large egg
1/2 cup of good quality hot coffee
1/2 cup of soya or rice milk
1/4 cup of olive oil
1 teaspoon of vanilla essence
Preheat the oven to 180°C.
In a large mixing bowl, sift all the dry ingredients, in a separate bowl, beat the egg well then add in the rest of the liquids ensuring that you mix the hot coffee with the colder ingredients before pouring over the egg.
Then pour into a well in the centre of the flour, beating well all the way until you get a thick dark viscous cake mix.
This mix can make one large sponge cake, or 12 cupcakes. Use a springform tin, greased then floured or paper or silicone cupcake moulds.
Bake for 30 to 35 minutes until a skewer comes out clean. Allow to cool and decorate as you wish.
Oooops - forgot the photo!