Gluten-free, whole grain cake recipe

Once on this blog, I posted a Hot Fudge Pudding Cake recipe, and reader Paula has converted it to gluten free with interesting ingredients like teff and sorghum. Here’s here post, running again here so it’s not lost and buried as a comment to an older post. Thank you Paula!

“I just tried the Hot Fudge Pudding Cake recipe, but converted it to gluten-free with the whole grain flours I had on hand. It turned out great! I used agave for the sweetener, and I did NOT cut down on water because teff is VERY absorbent and needs even more liquid.”

Gluten-Free Hot Fudge Pudding Cake

1/3 c. teff flour

1/3 c. coconut flour

1/3 c. sorghum flour

1/4 t. xanthan gum

2/3 c. agave

3 T. organic cocoa

2 t. baking powder

½ tsp. Original Himalayan Crystal Salt

3/4 cup filtered water

1 tsp. vanilla

Mix & blend together in your high-power blender or using a hand mixer. Pour into 9″ square or oblong glass or non-teflon baking pan. Double recipe for 9×13 cake pan.

1/4 c organic cocoa

1/2 c. agave

1 3/4 c filtered hot water

½ cup chopped nuts (sprinkle over the top, optionally)

Combine this mixture & pour over batter. Bake in oven at 350 degrees for 40-45 min until done. Serve warm or cool.

Want more recipes? Click Here 12 steps to whole foods.