Gluten Free Sorghum Cake
Delight your taste buds with this moist and tender Gluten-Free Sorghum Cake, a wholesome dessert that’s perfect for any occasion. Made with nutrient-rich sorghum flour and tapioca starch, this cake offers a light and fluffy texture while being completely gluten-free. The warm notes of ground cinnamon paired with a subtle sweetness from brown sugar and applesauce create a comforting flavor that’s hard to resist. This easy recipe comes together in just 15 minutes of prep time and bakes to perfection in 35 minutes, making it a great choice for busy bakers. Whether served plain, dusted with powdered sugar, or topped with your favorite frosting, this versatile gluten-free cake is sure to become a favorite among family and friends. Perfect for those seeking gluten-free baking options, this cake is a must-try for its simplicity, flavor, and wholesome ingredients!
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Recipe Information
Ingredients
- 1.5 cups Sorghum flour
- 0.5 cups Tapioca starch
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.25 cups Vegetable oil (or melted coconut oil)
- 1 teaspoon Pure vanilla extract
- 0.75 cups Milk (dairy or non-dairy)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together sorghum flour, tapioca starch, baking powder, baking soda, ground cinnamon, and salt until well combined.
In another bowl, combine granulated sugar, brown sugar, eggs, unsweetened applesauce, vegetable oil, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients into the dry ingredients and mix until fully incorporated.
Pour in the milk and stir gently until the batter is smooth. Be careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, slice and serve as is or with your favorite frosting or glaze.
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 524.6 g | 191% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 272.1 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 446 mg | 34% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1344 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
