Baked Goods · Recipes

Chocolate Ginger Cake

This cake is a double threat – gluten-free AND low fat….and it tastes pretty good as well!  The apple juice and mayonnaise add lots of moisture to the cake and the ginger gives it some extra kick.



1/2 cup sorghum flour

1/3 cup potato starch

1/3 cup tapioca starch

1/2 cup thai rice flour

2/3 cup packed brown sugar

1 1/2 tsp xantham gum

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup cocoa powder

1 tbsp ground ginger

1 tsp ground cinnamon

1 cup unsweetened apple juice

3 tbsp olive oil

3 tbsp mayonnaise


1/2 cup crystallized ginger

1 cup pecan pieces

1/4 cup packed brown sugar

1/2 tsp ground cinnamon


1. Preheat oven to 350 degrees and grease a 9″ square pan

2. Prepare the cake – in a large bowl, combine sorghum flour, potato starch, tapioca starch, thai rice flour, xantham gum, baking powder, soda, salt, cocoa, ginger and cinnamon.  Mix well and set aside.

3. In a separate bowl combine olive oil and apple juice and mix with electric mixer.  Add mayonnaise until well combined.  Add dry ingredients.

4. Spoon batter into baking pan.  Mix topping ingredients in a blender and sprinkle over cake.  Bake in preheated oven for 35 minutes.


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