I substituted ALL of the flour for (1.5 cups) brown rice flour, and the water for (1 cup) rice milk. I also added a half a bag of chocolate chips.
I didn't use any frosting, but sprinkled the tops with powdered sugar.
I make 12 cupcakes and a tiny cornbread pan. The cupcakes took 25 minutes at 300 degrees, and the small pan took about 10 more minutes.
This recipe is amazing! I have to eat virtually dairy free, and I was recently told by my doctor to start cutting wheat. I had written off chocolate cake altogether, but this is fantastic!
The brown rice flour adds a hint of grittiness and nuttiness, but it's not overwhelming or bad at all. I chose that flour for it's dry and crumbly properties since I heard the cake was so moist. It worked perfect!
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I substituted ALL of the flour for (1.5 cups) brown rice flour, and...