Glutenfreesorghumcake Recipes
BEST GLUTEN-FREE CHOCOLATE CAKE
This gluten-free chocolate cake is a yummy treat that everyone can enjoy. Sometimes I stir in gluten-free chocolate chips or chopped nuts for variety. -Nichele McCague, Poway, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 310 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein.
GLUTEN FREE SORGHUM CAKE
Make and share this Gluten Free Sorghum Cake recipe from Food.com.
Provided by Bob-O
Categories Quick Breads
Time 1h15m
Yield 2 loafs, 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix all dry ingredients in a large mixing bowl.
- In a medium mixing bowl combine water, oil, eggs, and vanilla. Mix and while mixing add molassas to prevent it from sticking to the bottom of the bowl.
- Combine wet and 1 1/4 cups dry ingredients and mix well. Place batter into two small loaf pans and bake at 350 degrees for 30 minute.
- You can substitute a very ripe banana for the oil, and add some walnuts to make a killer banana bread.
Nutrition Facts : Calories 400.5, Fat 20.4, SaturatedFat 3.3, Cholesterol 93, Sodium 423.1, Carbohydrate 52.8, Sugar 51.9, Protein 3.2
17 GLUTEN-FREE CAKES FOR ANY OCCASION
These gluten-free cake recipes couldn't be any sweeter! From vanilla to chocolate to carrot and red velvet, these gluten-free treats will delight everyone.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a gluten-free cake in 30 minutes or less!
Nutrition Facts :
GLUTEN-FREE CHEESECAKE
My own gluten-free cheesecake recipe I've created from compiling many recipes I've tried into one that has worked the best for me.
Provided by sixpackjeanie
Categories Desserts Cakes Cheesecake Recipes
Time 9h30m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
- Prepare crust: Process graham crackers in a food processor into fine crumbs. Mix with sugar and melted butter until combined. Press into the bottom of the prepared pan.
- Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and increase heat to 500 degrees F (260 degrees C). Let cool while you prepare the filling.
- Place cream cheese cubes into a large mixing bowl; beat on low, scraping the sides as necessary, until smooth, about 3 minutes. Add salt and 1/2 of the sugar; beat until mixed. Mix in flour and remaining sugar. Add lemon juice and vanilla; mix well. Add cream and mix, scraping the sides, until smooth.
- Add egg yolks and mix until well incorporated. Add eggs in 2 batches, mixing well and scraping the sides as needed. Pour filling into the pan on top of the cooled crust. Gently lift the pan about 1 inch and let it drop onto the countertop; repeat twice more. (This will help air bubbles to rise to the surface, helping to prevent cracking.)
- Place in the preheated oven on top of a baking sheet. Bake for 10 minutes, then reduce heat to 200 degrees F (95 degrees C) without opening the oven door; the edges may look golden and the top may be puffy. Bake for 1 hour 40 more minutes; the internal temperature of the cake should be between 150 and 160 degrees F (66 to 71 degrees C).
- Remove the cake from the oven and let sit for about 10 minutes. Run a paring knife around the edges to help pull it away from the sides of the pan as the cake contracts. Cover with a large bowl and let sit for 2 to 3 hours. Wrap tightly with plastic wrap and place in the refrigerator for 5 hours.
Nutrition Facts : Calories 453.5 calories, Carbohydrate 30.9 g, Cholesterol 190.2 mg, Fat 33.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 20.5 g, Sodium 305.5 mg, Sugar 23 g
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