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Leftover rice cake

Chocolate Leftover Rice Cake- Gluten Free

Got left over rice?. You could make these great cupcakes. This is an original recipe.
4.25 from 4 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Cuisine cake
Servings 10


  • 250 gm cooked rice nice and moist
  • 250 gm caster sugar
  • 1 Tablespoon golden syrup
  • 6 eggs
  • vanilla
  • 200 gm almond meal
  • 50 gm cocoa
  • 1 teaspoon baking powder

Chocolate Frosting

  • 150 gm dark chocolate
  • 150 ml cream heavy or thickened


  • You will need 23 cm ( 10") cake tin and set the oven at 180C (350 F) deg for 15-20 minutes.
  • Put the rice and sugar into the food processor and buzz till smooth.
  • Add the eggs, vanilla, almond meal, cocoa powder and baking powder .
  • Puree till combined.
  • Pour into cupcake papers 3/4 full, or into a 23 cm ( 10") cake tin and bake at 180 C(350 F) deg for 15-20 minutes for cupcakes and 40-45 minutes for a 23 cm. A skewer should come out clean when the cake is tested.
  • Heat the cream in a jug or a sauce pan till warm but not boiling. Take off the heat and add the chocolate . Stir till melted. Cool . Beat in an electric mixer until light and fluffy. Pipe or spread onto the cakes.
  • I spread a layer of salted caramel on the cake before ganaching it.


Puree till smooth. This cake has no gluten so won't get tough.