Gluten-free, whole grain cake recipe

by Robyn Openshaw on July 24, 2010 in recipes with 6 Comments
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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 here post, 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 c. teff flour
1/3 c. coconut flour
1/3 c. sorghum flour
1/4 t. xanthan gum
2/3 c. agave
3 T. organic cocoa
2 t. baking powder
½ tsp. Original Himalayan Crystal Salt
3/4 cup filtered water
1 tsp. vanilla

Mix & blend together in your high-power blender or using a hand mixer. Pour into 9″ square or oblong glass or non-teflon baking pan. Double recipe for 9×13 cake pan.

1/4 c organic cocoa
1/2 c. agave
1 3/4 c filtered hot water
½ cup chopped nuts (sprinkle over the top, optionally)

Combine this mixture & pour over batter. Bake in oven at 350 degrees for 40-45 min until done. Serve warm or cool.

Want more recipes? Click Here 12 steps to whole foods.

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Robyn Openshaw
Robyn Openshaw
Robyn Openshaw is the author or editor of 10 titles, including the bestselling book The Green Smoothies Diet, and the course 12 Steps to Whole Foods. She’s passionate about overthrowing the Standard American Diet by teaching people to eat more whole foods easily, inexpensively, and deliciously. She’s the mom of 4 competitive athletes as well as a runner, cyclist, skier, and competitive tennis player. She travels all over the world speaking to sold-out audiences and studying non-toxic cancer treatment for her next project.
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6 Comments on "Gluten-free, whole grain cake recipe"

  1. cake recipe says:
    July 24, 2010 at 8:50 pm

    I think this will be perfect for my father-in-law, he’s really sensitive with gluten. So every time I bake cake he’ll just content himself with adoring my frosting, lol! I think I’m gonna surprise him with this one. I’ll ask the kids to bring it over to him, we live just a few houses apart, :)

  2. grace day says:
    July 27, 2010 at 1:18 pm

    Can honey be substituted for the agave?
    I have read a lot on why agave is not good and too sweet and bad for the liver on several web sites.
    What are the amount of calories,fiber and fat ?
    Thanks,
    Grace Day

  3. Kath says:
    July 27, 2010 at 2:27 pm

    Thanks! I just bought some teff flour and was wondering what I will use it in. Would love more gluten-free recipes that are GSG-approved!

  4. Jan Schwalbe says:
    July 27, 2010 at 9:27 pm

    Where can you get all these different flours and ingredients. Also the question on teh agave. My daughter puts it in her sun tea. Is it good for you or not…
    Jan

  5. anne says:
    July 27, 2010 at 9:36 pm

    hi Just wondering what teff flour is??

  6. Arlyn says:
    July 29, 2010 at 9:58 pm

    I find most of my Gluten free flours(sorghum,.coconut,almond,tapioca,brown/sweet rice,garbanzo) @ WholeFoods.They sale GF all purpose bakind mixes too like Bob Red Mill.Hope that helps Jan.

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