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Chocolate Rings Cake


AKA: One Cake to Rule Them All

Nutrition per serving

kcal
259
13% RDI
carbs
40.5 g
14% RDI
sugars
12.7 g
14% RDI
fats
8.5 g
13% RDI
saturates
1.3 g
7% RDI
proteins
4.1 g
9% RDI
fibers
2.4 g
10% RDI
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One cake to rule them all, one cake to find them, one cake to bring them all, and in your belly bind them. 😂😅

If like us you are a big fan of The Lord of The Rings you'll have a lot of fun making this recipe! Let yourself be inspired by the magic of its black and white rings, by its nutty notes of chocolate mixed with the freshness of orange flavor.

In just a few steps you can make a soft, spongy, light cake. It is vegetarian, gluten-free and dairy-free so it will make the perfect choice for many dietary requirements. If you want to make a vegan version, you can easily replace eggs with chia seeds.

You can enjoy this delicious cake for breakfast, as a treat or even bake it for a special occasion. Kids will love its funny rings and chocolate taste. Store the cake in an airtight container and consume within 4-5 days.

Ingredients


ALLERGY ADVICE: For allergens, see ingredients in bold

NameQuantity
Eggs3
Unrefined Brown Sugar90 g
Sunflower Oil65 mL
Orange Essence or Zest1 tsp
Ground Oat Flour100 g
Salt1 pinch
Baking Powder16 g
Rice Flour200 g
Rice Milk150 mL
Cocoa25 g

Ingredients


ALLERGY ADVICE: For allergens, see ingredients in bold

NameQuantity
Eggs3
Unrefined Brown Sugar90 g
Sunflower Oil65 mL
Orange Essence or Zest1 tsp
Ground Oat Flour100 g
Salt1 pinch
Baking Powder16 g
Rice Flour200 g
Rice Milk150 mL
Cocoa25 g
step 1
mark as done

Preheat the oven to 180°C (fan 170°C) and line the bottom of a 23 cm baking tin with parchment paper.

With an electric whisk, beat the sugar and eggs for 5 minutes until fluffy. Then keep whisking while slowly pouring the oil and orange essence.

Step Image
step 2
mark as done

In a separate bowl sift together the rice flour, oat flour, salt, and baking powder. Add the mix to the egg batter few spoons at a time while whisking. Slowly adding the dry ingredients to wet ones will reduce the likelihood of lumps and will ensure a smooth mixture.

Step Image
step 3
mark as done

Slowly pour the milk into the mixture while whisking. Divide the mixture between two bowls and in one add the cocoa powder. Mix until well incorporated. If the batter becomes too dry or difficult to stir then add few spoons of water and mix until smooth.

Step Image
step 4
mark as done

To compose the ring cake, pour a spoonful of white batter in the middle of the cake tin followed by a spoonful of cocoa batter always in the middle. Repeat the step above until you finish both the mixtures. This way the layers of batter spread out giving a ring-shaped composition.

Step Image
step 5
mark as done

Place the tin in the middle tray of the oven. Place an oven-proof cup with water at the bottom of the oven to help to create moisture. Bake for 35 minutes and do not open the oven before this time. To test if the cake is ready, a toothpick inserted inside should come out completely dry. Allow the cake to rest for 5 minutes in the oven closed and turned off, then remove and cool down before serving.

Enjoy!

Step Image

Foodacious Tips


  • To prevent a dome-shaped cake or cracks in the middle make sure that the oven is not too hot before placing the cake in.

  • Allowing the cake to rest in the oven after baking time will prevent the cake from flattening out once removed.