1 1/2cups brown-rice flour
1/2 cup unsweetened cocoa powder
1/2 cup potato starch (NOT flour)
1/3 cup tapioca starch
1/3 cup oil of choice
1/2 cup milk or nondairy substitute (nut milk, coconut milk, rice milk)
2 teaspoon gluten-free vanilla extract
1/2 cup hot coffee (may substitute water)
1 ripe banana, plus more slices for garnish
Gluten-free chocolate frosting, as needed (optional)
Raspberry jam, for filling (optional)
Fresh raspberries, for garnish
Preheat oven to 325 F.
Stir together the rice flour, cocoa powder and potato and tapioca starches. With an electric mixer, beat together the oil, eggs, milk, vanilla, coffee and banana until well blended. Add dry mixture to wet mixture and mix thoroughly.
Transfer batter to a greased bundt pan or greased, round cake pans. Bake in preheated oven for about 45 minutes for bundt and 30 minutes for layers. Since gluten-free cakes are sometimes a little dry, test (with cake tester) often and try not to overbake
Frost with the chocolate frosting and fill layers with raspberry jam, if desired. Garnish portions with the banana slices and fresh raspberries; serve with vanilla ice cream.
— Recipe courtesy of Joanie Kintscher.