A gluten-free treat for birthday parties or other special occasion!
1/2 cup brown rice flour
1/2 cup potato starch
1/4 c tapioca flour
1/4 cup Cocoa Powder
1/4 cup e.v. olive oil
1/2 cup Water
1/2 tsp. Baking Powder
1/2 tsp. Salt
½ t xanthan gum
2 Eggs, separated
1/2 tsp. Vanilla
1/4 cup sour cream or low fat yogurt or (silken tofu-blend til smooth)
(opt) 2/3 cup chocolate chips (for serious chocolate lovers)
Preheat oven to 375° F.
Combine flours, sugar, baking soda and salt in a bowl.
Place the butter or oil and water in a saucepan. Bring to a boil, remove from heat, and whisk in the cocoa powder. Pour the cooled cocoa mixture, egg yolks, vanilla and sour cream (or tofu) into the flour mixture and blend well. Beat the egg whites until stiff and fold into batter.
Spoon into oiled muffin tin or lined with cupcake paper liners. Bake for 15-20 minutes or until a toothpick inserted comes out clean.