A light and easily changed cake recipe for all of those Gluten Free people out there.
Make and share this Gluten Free Sorghum Cake recipe from Food.com.
- 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.
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.