GreenSmoothieGirl Logo
Lose 10 Pounds in 10 Minutes. Add 10 Years to your life.
Our beautiful template for infinite variety of greens and superfoods in your smoothies—print this and eliminate the need for recipes! Get it now for free!

Gluten Free, Whole Grain Cake Recipe


Robyn Openshaw, MSW - Jul 24, 2010 - This Post May Contain Affiliate Links


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 her version, 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

Cake Ingredients

  • 1/3 cup teff flour
  • 1/3 cup coconut flour
  • 1/3 cup sorghum flour
  • 1/4 tsp xanthan gum
  • 2/3 cup agave
  • 3 tbsp organic cocoa
  • 2 tsp baking powder
  • ½ tsp Original Himalayan Crystal Salt
  • 3/4 cup filtered water
  • 1 tsp vanilla

Cake Directions

Blend all ingredients in a high-power blender or using a hand mixer. Pour into 9″ square or oblong glass or non-teflon baking pan, then add topping. (Double recipe for 9″x13″ cake pan.)

Topping Ingredients

  • 1/4 cup organic cocoa
  • 1/2 cup agave
  • 1 3/4 c filtered hot water
  • ½ cup chopped nuts (optional)

Combine cocoa, agave, and hot water, then pour over batter. Sprinkle chopped nuts over the top. Bake in oven at 350 degrees for 40-45 min until done. Serve warm or cool.

Want more recipes? Click here for 12 Steps to Whole Foods, or check out our Recipe section.

Read next: Need a Healthy Treat? 6 Easy Swaps for Your Favorite Recipes

Robyn Openshaw, the Green Smoothie Girl

 

Robyn Openshaw, MSW, is the bestselling author of The Green Smoothies Diet, 12 Steps to Whole Foods, and 2017’s #1 Amazon Bestseller and USA Today Bestseller, Vibe. Learn more about how to make the journey painless, from the nutrient-scarce Standard American Diet, to a whole-foods diet, in her free video masterclass 12 Steps to Whole Foods.

Posted in: Recipes

6 thoughts on “Gluten Free, Whole Grain Cake Recipe”

Leave a Comment
  1. I think this will be perfect for my father-in-law, he’s really sensitive with gluten. So every time I bake cake he’ll just content himself with adoring my frosting, lol! I think I’m gonna surprise him with this one. I’ll ask the kids to bring it over to him, we live just a few houses apart, 🙂

  2. Anonymous says:

    Can honey be substituted for the agave?

    I have read a lot on why agave is not good and too sweet and bad for the liver on several web sites.

    What are the amount of calories,fiber and fat ?

    Thanks,

    Grace Day

  3. Anonymous says:

    Thanks! I just bought some teff flour and was wondering what I will use it in. Would love more gluten-free recipes that are GSG-approved!

  4. Anonymous says:

    Where can you get all these different flours and ingredients. Also the question on teh agave. My daughter puts it in her sun tea. Is it good for you or not…

    Jan

  5. Anonymous says:

    hi Just wondering what teff flour is??

  6. Anonymous says:

    I find most of my Gluten free flours(sorghum,.coconut,almond,tapioca,brown/sweet rice,garbanzo) @ WholeFoods.They sale GF all purpose bakind mixes too like Bob Red Mill.Hope that helps Jan.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Buy 2 GreenSmoothieGirl Products, Get the 3rd Free, in our Annual Group Buy