Wheat Free (Rice/Spelt) Chocolate Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 385.7
  • Total Fat: 15.2 g
  • Cholesterol: 111.2 mg
  • Sodium: 455.2 mg
  • Total Carbs: 58.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 7.1 g

View full nutritional breakdown of Wheat Free (Rice/Spelt) Chocolate Cake calories by ingredient
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For people with a special diet and a sweet tooth For people with a special diet and a sweet tooth
Number of Servings: 8


    1 cup rice flour
    3/4 cup spelt flour
    1/2 cup unsweetened cocoa
    1 1/4 teaspoons baking soda
    1/2 teaspoon sea salt
    1 1/4 cup sugar
    1/2 cup butter, softened
    1 teaspoon almond extract
    3 eggs
    1 cup soy milk


Preheat the oven to 350.
Grease and flour, using rice flour, a 13x9 inch pan. Combine flours, cocoa, baking soda and salt.
In another bowl, cream butter and sugar. Beat in almond extract and eggs.
Add dry mix and soy milk alternately to butter and sugar mixture, beating well after each addition.
After ingredients are mixed, beat the batter for about 30 seconds more on high, until the batter looks like chocolate whipped cream. Pour mixture into greased and floured pan. Bake at 350 for about 30 minutes, or until a knife or toothpick inserted in the center comes out clean.
Make sure you whip the cake batter after mixing the ingredients. The extra air helps the cake to rise. The cake will not rise as high as a wheat flour cake. The 3 eggs help the rice flour rise, since there is no gluten in rice flour.
The spelt simply adds a little more texture and body to the cake. It can be made with rice flour alone.

Number of Servings: 8

Recipe submitted by SparkPeople user MELODYC47.

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Member Ratings For This Recipe

  • Sorry - but spelt is wheat ! Ditto for kamut. - 5/3/09

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