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Gluten-Free Mexican Hot Chocolate Cakes
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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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Published 2014-09-07 19:00:07 (6 years ago).0 people like this recipe.
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