Hands-on Time
10 Mins
Total Time
22 Mins
Yield
Serves 6 (serving size: 1 cake)
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Weigh or lightly spoon oat flour into a dry measuring cup; level with a knife. Combine oat flour, potato starch, and xanthan gum in a small bowl; stir with a whisk.

Step 3

Place chocolate chips and oil in a medium microwave-safe bowl; microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Stir in 1/2 cup powdered sugar and coffee granules. Add eggs and egg whites; stir with a whisk until blended. Add flour mixture; stir until just blended.

Step 4

Spoon batter into 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins on a baking sheet. Bake at 425° for 10 minutes or until edges are puffed and set but center is soft. Cool 2 minutes in ramekins; remove from ramekins and place onto serving plates. Sprinkle with 1 tablespoon powdered sugar, and top with raspberries.

Gluten-Free Baking

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