Sorghum Flour Bundt Cake

Sorghum Flour Bundt Cake
I tried out my new sorghum flour, and I’m happy to report I had great results. I made a bundt cake the other night that had wonderful texture. I adapted the recipe from Carol Fenster’s Gluten-Free Quick & Easy.

It was very soft. The sorghum gave it a tan color which made my husband think it was a spice cake. It would work well for that too, if you added some spices and left out the lemon.

If you haven’t already guessed, the cake was gone in no time!

Sorghum Flour Bundt Cake
Recipe type: Dessert
  • ¾ cup sorghum flour
  • ¾ cup potato starch
  • ½ cup tapioca starch
  • 1¼ cup sugar
  • 1 teaspoon xanthan gum
  • 1¼ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup butter or oil
  • 2 large eggs
  • 1 Tablespoon lemon zest or lemon extract
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  1. Combine the dry ingredients in a small bowl.
  2. Beat the butter, add the eggs, lemon zest and vanilla.
  3. Add the dry ingredients and buttermilk alternately, starting and ending with the dry ingredients.
  4. Pour batter into a greased bundt pan.
  5. Bake at 325° for 50 minutes.
  6. Cool in the pan for 10 minutes and transfer to a wire rack.

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  1. glutenfreeislife says

    That cake looks amazing!!! Great job!! Jon loves lemon cake, and I have a brand new silicone bundt pan that is screaming to be used!

  2. Nicks mom says

    I just made the Cinnamon Bundt Cake, it's excellent! Very moist & yes it looks & smells like a spice cake! I did substitute coconut milk for the sour milk – we also have a casein allergy! Thank you so much for such a great recipe!

  3. Linda says

    Nicks Mom, You're welcome, and thanks for letting me know. It will be helpful to others to know that coconut milk works well.

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