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Gluten Free Sorghum Cake

Gluten Free Sorghum Cake created by Outta Here

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

Ready In:
1hr 15mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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"A light and easily changed cake recipe for all of those Gluten Free people out there."
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  1. Outta Here
    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.
    Reply
  2. Outta Here
    Gluten Free Sorghum Cake Created by Outta Here
    Reply
  3. Outta Here
    Gluten Free Sorghum Cake Created by Outta Here
    Reply
  4. Bob-O
    A light and easily changed cake recipe for all of those Gluten Free people out there.
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