240 g of rice flour
60 g of chickpea flour
200 g of brown sugar
80 g of chocolate chips
200 g of dark chocolate
5 g of vanilla flavouring
20 g of gluten-free baking powder
500 ml of vanilla rice drink
cherries (or fruit of your choice)
non-dairy whipping cream as decoration
Sift the flours together with the yeast into a bowl, then add the sugar and chocolate chips.
Mix in the rice drink and the vanilla flavouring. Whisk together well, so as to obtain a fluid mixture. Pour the mixture into a round, oil-coated baking tin about 20 cm in diameter, then bake at 180°C for 35 minutes. While the cake is cooling, melt the dark chocolate in a bain-marie.
Top the cake with the melted chocolate, the cherries, and a few tufts of non-dairy whipped cream.