Time to make: 50 mins
Total cost: $9.00 / $0.90 per serve
3/4 cup rice flour, plus 2 tablespoons
3/4 cup sugar
1/4 cup cocoa powder, plus 2 tablespoons
1 teaspoon gluten-free baking soda
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/2 cup hot coffee
1/2 cup soy, rice or almond milk
1/4 cup olive oil
1 teaspoon vanilla essence
400g canned boysenberries
4 teaspoons gluten-free cornflour
1 tablespoon sugar (if boysenberries are in natural juice – if not, leave sugar out)
Step 1 Preheat the oven to 180ºC. Lightly grease a ring mould with some oil.
Step 2 In a large mixing bowl combine the flour, sugar, cocoa, baking soda, baking powder, cinnamon, and salt. Create a well in the centre. Break the egg into the well and beat in with some of the dry ingredients. Add the remaining wet ingredients and beat well.
Step 3 Pour into the ring mould and bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for 10 minutes before removing from the tin. Allow to cool. Meanwhile, prepare the icing: put the fruit and liquid into a pan with the cornflour and bring to the boil, stirring until it has thickened. Remove from the heat, cool and allow to thicken. Pour over the cake.
Recipe supplied by Healthy Food Guider reader, Elise Penning (Hamilton)
(Recipe originally comes from nutritionist Maria Middlestead. Go to Maria’s website for more gluten-free recipes.)