I created this recipe for my own 40th birthday cake. I read and studied the chemistry of chocolate (alkali vs non-alkali) and baking powder vs. baking soda – I learned so much and the cake turned out great! It is important not to make substitutions to these ingredients or you will change the cake significantly. And may I say, “This cake is delicious!” No one at the party knew it was gluten-free, except my gluten-free friends. 🙂
Diet Compliance: GFCF, Soy-Free, Nut-Free
1 cup sorghum flour
¾ cup potato starch
½ cup tapioca starch
½ cup unsweetened cocoa powder (non-alkali)
1 ½ cup sugar (or evaporated cane juice)
1 teaspoon xanthan gum
1 ¼ teaspoon baking soda
½ teaspoon salt
½ cup of oil (melted ghee, sunflower oil, melted palm oil, etc)
2 teaspoons vanilla extract
½ cup non-dairy milk
½ hot water
Preheat oven to 325 degrees. Grease and flour two 8-inch cake pans.
Combine all dry ingredients in one bowl. Combine all the wet ingredients except hot water in a separate bowl. Add flour mixture to wet ingredients and mix using an electric mixer or stirring by hand. Once dry ingredients are incorporated, add hot water and mix thoroughly. You’ll want to work swiftly to get it in the oven so the cake rises properly. Pour into greased and floured pans.
Bake for 45-55 minutes. Test cake by poking with a toothpick. Cake is done when toothpick comes out clean. Remove from oven and place cake pans on baking rack to cool for 10 minutes. Then remove from pans and continue to cool on racks. Once completely cool, frost cake. (see Buttercream Frosting recipe or use your own).
Original Recipe ~ Created by Julie Matthews