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 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
- 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
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.)
- 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.
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