Gluten Free Basic Cake Recipe Chocolate or yellow :)
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 298.2
- Total Fat: 9.6 g
- Cholesterol: 54.7 mg
- Sodium: 627.6 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 2.8 g
- Protein: 7.7 g
IntroductionMy own version of several other recipes. My own version of several other recipes.
Bob's Red Mill (BRM)
1-1/2 c. BRM Sweet Sorghum Flour
3/4 c. BRM Tapioca Flour (I prefer corn startch for this)
1 tsp sea salt
1 tsp GF Baking soda
1 Tbsp Baking powder
1 tsp Xanthan Gum
Optional for chocolate version (5 Tbsp cocoa powder)
1-1/4 c. Sugar (I used 2-1/2 Tbsp Stevia in the Raw)
2/3 c. Mayo (I used 1/3c. Mayo & 1/3c. light sour cream. You can also use avacado)
1 c. Organic milk (I used 1%)
2 tsp Pure Vanilla extract
1 pkg Sugar Free GF chocolate pudding mix
1/4 c. organic milk
1 can sweetened condensed milk (I should have used fat-free)
1 tsp Pure Vanilla extract
The original recipe said to bake it for 25 min. Mine was done in half the time. I suspect that using corn starch instead of tapioca flour made it dryer, and cook faster. I cooked it an aditonal 3 min just for good measure. As it turns out, you can't screw up this recipe. Enjoy!
In seperat bowl combine eggs, sugar, and mayo and mix on med-low until airy. (The original reciped said until "fluffy," I gave up after about 5 min and it turned out just fine)
Add egg mix, milk, and vanilla to dry ingredients and mix well.
Pour into 2 greased/floured 8" round cake pans
Bake 350*F for 15 min
Its done when a toothpick comes back clean.
Cool 5 min in pans then cool completely on cooling racks.
Frosting is more like pudding, but it makes the cake! Its so stinkin' good! Just mix all the ingredients for about 2 min, and set in fridge until cakes have cooled completely.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user KGENTER.
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