Zutaten für Gluten Free Sorghum Cake
- 2 cups sorghum flour
- Tapioca Flour
- Amaranth Flour
- Brown Sugar
- White Sugar
- Soy Lecithin
- 1/2 teaspoon baking powder
- Xanthan Gum
- 1/2 teaspoon salt
- 1 cup water
- Olive Oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Molasses
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Zubereitung von Gluten Free Sorghum Cake
- Preheat oven to 350°F (175°C). Grease and flour two small loaf pans (approximately 8x4 inches).
- In a large mixing bowl, whisk together 2 cups sorghum flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 cup granulated sugar.
- In a medium mixing bowl, whisk together 1 cup water, 1/2 cup vegetable oil (or 1 very ripe mashed banana), 2 large eggs, and 1 teaspoon vanilla extract.
- Gradually add the molasses (1/4 cup) to the wet ingredients while whisking constantly to prevent clumping.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in 1 1/4 cups of the dry ingredient mixture.
- Gently fold in 1/2 cup chopped walnuts (optional).
- Divide the batter evenly between the prepared loaf pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
207g
Fat
16g
Carbs
17g
