Ingredients
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
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
Preparation
Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray (without flour); sprinkle with 1 tablespoon sorghum flour.
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.
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.
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.
