Gluten Free Sorghum Cake Food

GLUTEN FREE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan. Sift the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a med. bowl. Beat the butter until creamy . Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.
• Since this was truly a no-frills chocolate cake, I made a simple frosting. Feel free to substitute your favorite frosting. This one is not very sweet, but my toddler loved it.
• 5 oz. semi-sweet chocolate.
• 1/2 cup sour cream.
• 1/2 teaspoon vanilla.
• 1-2 Tablespoons whipping cream.
• Directions: Melt chocolate in the microwave or over a double boiler. Let the chocolate cool until warm. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools. Once the cake has cooled, frost the cake. This frosting provided a simple, thin layer of frosting for my no-frills chocolate cake.

GLUTEN FREE SORGHUM CAKE

Steps:

• Mix all dry ingredients in a large mixing bowl.
• In a medium mixing bowl combine water, oil, eggs, and vanilla. Mix and while mixing add molassas to prevent it from sticking to the bottom of the bowl.
• Combine wet and 1 1/4 cups dry ingredients and mix well. Place batter into two small loaf pans and bake at 350 degrees for 30 minute.
• You can substitute a very ripe banana for the oil, and add some walnuts to make a killer banana bread.

GLUTEN-FREE TOFFEE CAKE

Steps:

• Make the cake: Preheat the oven to 325˚ F. Coat an 8-inch square baking dish with cooking spray. Combine the dates and water in a medium saucepan and bring to a gentle simmer. Cook until the dates soften and the mixture is jam-like, about 5 minutes. Remove from the heat, stir in the baking soda and let cool to room temperature.
• Whisk together the oat flour, almond flour, cornstarch, cinnamon, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and smooth, about 3 minutes. Add the brown sugar and beat until fully incorporated, about 4 minutes. Reduce the mixer speed to low and beat in the eggs until just combined, scraping down the bowl with a rubber spatula as necessary.
• With a rubber spatula, fold in the dry ingredients until just combined. Fold in the cooled date mixture, ginger and vanilla. Pour the batter into the prepared pan and gently tap against the countertop to remove any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a rack to cool completely.
• Make the sauce: Combine the brown sugar, heavy cream, butter, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook, stirring, until the butter is melted. Reduce the heat to low and simmer, stirring, until the mixture is thick enough to coat a spoon, about 6 minutes. Let cool slightly.
• Slice the cake into squares. Top each square with the sauce and whipped cream.