Gluten-free baking often requires using several different types of flours and starches in one recipe, and it’s important to be sure they are thoroughly blended. In this recipe, I use a whisk to combine the sorghum and tapioca flours, the potato starch, and the xanthan gum, along with the powdered sugar, to make sure my dry ingredients are homogenous.
Makes 10 individual cakes.
Serving Size: 1 cake Calories: 334 Total fat: 19g Carbs: 37g Dietary fiber: 3g Protein 5g
¼ c. plus 2 Tbsp. sorghum flour
1 Tbsp. tapioca flour
1 Tbsp. potato starch
¼ tsp. xanthan gum
1½ c. powdered sugar
8 Tbsp. butter or Smart Balance
8 oz. 64 percent dark chocolate
1 tsp. vanilla extract
2 Tbsp. Grand Marnier
Berries, for serving
Heat the oven to 425°F. Spray 10 four-ounce ramekins with nonstick baking spray.
In a medium bowl, whisk together the sorghum flour, tapioca flour, potato starch, xanthan gum, and powdered sugar. Set aside. Melt the butter and chocolate together in the microwave or in a double boiler.
In a separate bowl, mash the banana until almost smooth. Add the eggs, egg yolks, vanilla, and Grand Marnier and incorporate into the chocolate butter mixture. Add the flour mixture and whisk until smooth. Divide the batter between the prepared ramekins and bake for about 15 minutes, until the sides of the cake are set and the center is slightly jiggly. Run a knife around the edge of the ramekins and invert onto serving plates. Serve hot with fresh berries.
Want more recipes? Try this vegan, gluten-free ice cream cookie sandwich
Excerpted from Miraval's Sweet & Savory Cooking by Justin Cline Macy and Kim Macy. Reprinted with permission from Miraval Resort & Spa.