Gluten-free chocolate cake /instant cake mix/

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Ingredients: Rice flour, corn starch, potato starch, cocoa (10%), dextrose, fiber, gluten-free baking powder (rising agents: diphosphates, sodium bicarbonate; corn starch, potato starch), thickener: guar gum, xanthan gum,hydroxypropyl methylcellulose; emulsifier: mono- and diglycerides of fatty acids; acidity regulator: tartaric acid.

One pack of instant contain:

290 g cake mix

Nutritional value in 100 g of product (after preparing):

Energy value in 100 g of product: 1715 kJ / 410 kcal

 Fat: 23 g

of which saturates: 0,5 g 

Carbohydrates: 44 g                                                  

of which sugars: 25 g

Fiber: 2,9 g  

Protein: 5,7 g 

Salt: 0,55 g

Net weight: 290 g

Shelf life: 12  months

Store in a dry, cool place.

You will need:
For the cake:
220 g oil
6 eggs
6 spoons of water
230 g sugar
Icing sugar to decorate.
Method: Cake:
Whip the egg whites with a pinch of salt until sti . Blend the yolks with sugar, add oil,  our, and whipped whites. Stir well using food processor at low speed or by hand. You may add raisins and well chopped nuts. Pour into a 11x34 cmbaking tin. Put into a preheated oven and bake for approx. 40-50 minutes in the temperature of 180°C.
Bon appétit!