Superfine rice flour is the secret to most recipes if you're avoiding wheat flour. Its texture is close to flour and cornstarch.

INGREDIENTS | SERVES 12

• Unsalted butter
• 1½ cups superfine rice flour
• 1 cup chocolate milk
• ¾ cup tapioca flour
• 1 teaspoon xanthan gum
• ½ teaspoon salt
• 2 teaspoons gluten-free baking powder
• 1 teaspoon baking soda
• ¾ cup cocoa powder, divided
• 1 cup brown sugar, divided
• 1 cup sugar
• 4 eggs
• ⅓ cup gluten-free mayonnaise
• ⅓ cup butter, softened
• 2 teaspoons gluten-free vanilla
• ½ cup superfine white rice flour
• ¼ cup butter, melted

1. Preheat oven to 350ºF. Grease a 13″ × 9″ cake pan with unsalted butter and set aside.

2. In small bowl, combine 1½ cups rice flour and chocolate milk; mix well and set aside.

3. In another small bowl, combine tapioca flour, xanthan gum, salt, baking powder, baking soda, and ½ cup cocoa powder; mix well; set aside.

4. In large bowl, combine ½ cup brown sugar, sugar, eggs, mayonnaise, butter, and vanilla and beat until light and fluffy. Add rice flour mixture and beat well, then beat in tapioca flour mixture. Spread batter into prepared pan.

5. In small bowl, combine ½ cup rice flour, ¼ cup cocoa powder, and ½ cup brown sugar; mix well. Stir in ¼ cup melted butter until crumbly. Sprinkle over batter in prepared pan.

6. Bake 35–45 minutes, or until cake is set and begins to pull away from sides of pan. Let cool completely on wire rack. Cut into squares to serve.

Calories: 406.18
Fat: 13.40 grams
Saturated Fat: 7.19 grams
Carbohydrates: 69.49 grams
Sodium: 299.62 mg