Put the ❤ ingredients in a bowl and mix well with a whisk. Make sure there are no lumps left.
Pour in the soy milk, and when it has blended in, add the chocolate chips.
Place cupcake liners in the ramekins and pour in the batter. Steam them for about 10 minutes over strong heat, and you're done.
I decorated them with candied chocolate hearts. You can store them by wrapping them in cling wrap once they have cooled.
Story Behind this Recipe
I tried making various sweets with rice flour, but it didn't seem to match well with oil, which I assumed was a necessary ingredient. It's really light with rice flour, so I added cocoa powder and soy milk, which has just the right amount of fat. It's really delicious!
Wrap the lid of the steamer with a cloth (to prevent condensation from dripping onto the cakes). You can also use milk instead of soy milk. I used 130 ml of soy milk, which is 100 ml + 2 tablespoons. These cakes are still moist and delicious the following day.