Gluten Free Sorghum Cake Food
GLUTEN FREE CHOCOLATE CAKE
This is a great chocolate cake recipe. It is not too sweet, has a beautiful texture, and will easily fool the smartest taste tester!
Provided by Gluten Free Mommy
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 328.3, Fat 14.6, SaturatedFat 8.1, Cholesterol 105.9, Sodium 284.8, Carbohydrate 45.3, Fiber 1.8, Sugar 31.7, Protein 5.2
GLUTEN FREE SORGHUM CAKE
Make and share this Gluten Free Sorghum Cake recipe from Food.com.
Provided by Bob-O
Categories Quick Breads
Time 1h15m
Yield 2 loafs, 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 400.5, Fat 20.4, SaturatedFat 3.3, Cholesterol 93, Sodium 423.1, Carbohydrate 52.8, Sugar 51.9, Protein 3.2
GLUTEN-FREE TOFFEE CAKE
There is a wonderful restaurant and wine bar in Williamsburg, Brooklyn called The Four Horsemen that serves a killer sticky toffee pudding cake that we based this recipe on. Sticky and sweet, with warm caramel notes and made with almond meal, you'd never know it was gluten-free!
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 20
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.
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- In a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), sorghum flour, psyllium husk powder, baking powder, salt, instant yeast, and sugar together until combined.
- Add the sunflower oil, apple cider vinegar, warm water, and eggs. Beat well to combine for a minute or two until you get a dough that resembles thick cake batter (the dough will be sticky and wet, but that’s completely normal for gluten-free bread dough).
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- To make the cake, position a rack in the center of the oven and preheat to 350ºF (175ºC). Rub three 8-inch round cake pans with softened butter, line each with a round of parchment paper, and butter the parchment. Dust the pans with cocoa powder, tapping out the excess.
- Trim the zucchini and grate them on the medium holes of a box grater (the ones that measure 1⁄8 inch [2–3 mm]); you should have 2 cups packed grated zucchini. In a large bowl, whisk together the brown sugar, eggs, oil, milk and vanilla extract, until combined well. In a medium bowl, sift together the cocoa powder, sorghum flour, sweet rice flour, baking powder and salt, pushing through any clumps. Stir half of the flour mixture into the egg mixture until smooth, then add the grated zucchini, stirring until smooth, followed by the remaining flour mixture.
- Divide the batter among the prepared pans and smooth into an even layer. Bake the cakes until the tops spring back to the touch, and a toothpick inserted near the center comes out with moist crumbs, 30-40 minutes. Let cool completely in the pans, at least 1 hour, then turn out and peel away the parchment. (The cakes can be wrapped and stored for up to 1 day.)
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From glutenprotalk.com
From glutenprotalk.com
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