Gluten -free flour: A type of flour that does not contain gluten, suitable for those with sensitivity to gluten or celiac disease.
Cocoa powder: Non -sugary dust based on roasted and ground cocoa, providing a rich flavor of chocolate.
Sugar: Granulated sweetener used to add sweetness to the cake.
Butter: Dissolved to add humidity and wealth to the batter of the cake.
Egg: Used to combine the ingredients together and provide structure to both the cake and the flan.
Vanilla extract: Adds a sweet and aromatic flavor both to the cake and to the flan.
Baking powder: A yeasting agent who helps the cake to go up.
Baking soda: Another yeasting agent who works with the oven dust to help the cake rise.
Salt: Improves the flavors of the other ingredients.
Buttermilk: Adds humidity and a slight costume to the cake.
Sweetened condensed milk: Often and sweet milk used to create the creamy layer.
Evaporated milk: Concentrated milk that adds wealth to the flan.
Vanilla extract: Adds a sweet and aromatic flavor both to the cake and to the flan.
