Gluten Free Sorghum Cake Recipe

Delight in this incredibly moist and fluffy gluten-free sorghum cake! Easily adaptable to your taste, this recipe is perfect for beginners and experienced bakers alike. Swap ingredients to create banana bread or experiment with your favorite add-ins. A delicious and allergy-friendly treat for everyone to enjoy!

Prep Time 15 mins
Cook Time 75 mins
Calories 400.5 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Gluten Free Sorghum Cake 38

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gluten Free Sorghum Cake

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How to Make Gluten Free Sorghum Cake

  1. Preheat oven to 350°F (175°C). Grease and flour two small loaf pans (approximately 8x4 inches).
  2. 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.
  3. 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.
  4. Gradually add the molasses (1/4 cup) to the wet ingredients while whisking constantly to prevent clumping.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  6. Stir in 1 1/4 cups of the dry ingredient mixture.
  7. Gently fold in 1/2 cup chopped walnuts (optional).
  8. Divide the batter evenly between the prepared loaf pans.
  9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. 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