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    You are in: Home / Recipes / Gluten Free Sorghum Cake Recipe
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    Gluten Free Sorghum Cake

    Gluten Free Sorghum Cake. Photo by Mikekey

    1/2 Photos of Gluten Free Sorghum Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

    Bob-O's Note:

    A light and easily changed cake recipe for all of those Gluten Free people out there.

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    Serves: 4



    Units: US | Metric


    1. 1
      Mix all dry ingredients in a large mixing bowl.
    2. 2
      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.
    3. 3
      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.
    4. 4
      You can substitute a very ripe banana for the oil, and add some walnuts to make a killer banana bread.

    Ratings & Reviews:

    • on July 10, 2011


      This is by far the best G/F cake/bread I have tried. I like that it doesn't use soy or garbanzo flour, since I don't care for the "aftertaste" of those. This turned out moist and flavorful. I did mine in a 9-inch round baking dish. I am going to give the banana suggestion a try, and maybe applesauce. Thanks for posting this keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gluten Free Sorghum Cake

    Serving Size: 1 (158 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 400.5
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 3.2 g
    Cholesterol 93.0 mg
    Sodium 423.1 mg
    Total Carbohydrate 52.8 g
    Dietary Fiber 0.0 g
    Sugars 51.9 g
    Protein 3.1 g

    The following items or measurements are not included:

    tapioca flour

    amaranth flour

    soy lecithin

    xanthan gum

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