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Prep 30min
Total2hr15min
Servings12
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Ingredients
Cake
1
tablespoon sweet white sorghum flour
1/2
cup sweet white sorghum flour
3/4
cup potato starch flour
1/2
cup white rice flour
1/2
cup tapioca flour
1/4
cup garbanzo and fava flour
1/2
cup unsweetened baking cocoa
1
teaspoon xanthan gum
1
teaspoon guar gum
1
teaspoon gluten-free baking powder
1
teaspoon baking soda
1/2
teaspoon salt
3/4
cup sunflower or canola oil
1
cup brewed coffee (room temperature)
3
eggs
1 1/2
cups granulated sugar
2
teaspoons apple cider vinegar
2
teaspoons pure vanilla
Frosting
1
cup melted ghee or sunflower or canola oil
2
teaspoons pure vanilla
1/8
teaspoon salt
4
cups gluten-free powdered sugar
2
tablespoons almond milk, soymilk or regular milk
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Steps
1
Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray (without flour); sprinkle with 1 tablespoon sorghum flour.
2
In medium bowl, mix 1/2 cup sorghum flour, the remaining flours, the cocoa, xanthan gum, guar gum, baking powder, baking soda and 1/2 teaspoon salt with whisk; set aside. In large bowl, beat oil, coffee, eggs, granulated sugar, vinegar and 2 teaspoons vanilla with electric mixer on low speed until frothy. Gradually add flour mixture, beating on medium speed until well blended. Divide batter evenly between pans.
3
Bake 40 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 30 minutes. Remove cakes from pans to cooling racks; cool completely, about 30 minutes.
4
In medium bowl, beat ghee, vanilla and 1/8 teaspoon salt with electric mixer on medium speed. Gradually add powdered sugar and milk, beating until thickened. Beat 4 minutes longer or until frosting is fluffy. On serving plate, place 1 cake layer; spread with frosting. Top with second cake layer; spread frosting over top and side of cake.
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Coffee brings out the taste of chocolate, and brewed coffee is the secret ingredient in this cake. If you prefer, you can substitute 1 cup of water or, better yet, sparkling water.
Garbanzo bean flour adds fiber to a gluten-free diet; one serving of the cake is a good source of fiber.
Vinegar in a cake? In gluten free baking, we need all the help we can get to end up with the highest-rising cake. The vinegar gives the baking powder a little “kick” and balances the flavors. Don’t worry, you won’t taste it!
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