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Gluten-Free Mexican Hot Chocolate Cakes

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Gluten-Free Mexican Hot Chocolate Cakes

Ingredients

  • 40 grams sweet rice flour
  • 35 grams teff flour
  • 35 grams sorghum flour
  • 1 cup sugar
  • 6 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons ancho chile powder
  • 1 teaspoon saigon cinnamon (again, we used the mccormick gourmet one)
  • ¼ teaspoon salt
  • ½ cup milk (you can sub in soy or another alternative milk here. we used soy)
  • ¼ cup oil
  • 1 teaspoon vanilla extract
  • boiling-hot water
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