Decadent gluten‐free chocolate cake with no dairy or eggs? You bet! Rich, dense, and fudgy… this dessert satisfies your need for chocolate. I always say…“there’s no such thing as too much chocolate,” and this rich, fudgy, decadent delight proves it. Perfect for gluten-free vegan guests, but everyone will enjoy it. It freezes well, too.
1/4 cup milk of choice
1/2 cup gluten-free chocolate chips
1 cup Carol’s Sorghum Flour Blend (see below)
1/2 cup unsweetened cocoa (not Dutch)
1/2 teaspoon xanthan gum
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup brown sugar
1 teaspoon egg replacer powder
1/3 cup canola oil
2 teaspoons vanilla extract
1 can (16 ounces) canned pears, drained
1/3 cup hot brewed coffee
1/2 cup chopped nuts (optional)
2 teaspoons water
 In small saucepan over low heat, combine milk and chocolate; stir until smooth. (Or melt in microwave) Set aside to cool.
 Preheat oven to 325°F. Grease 8-inch-round nonstick springform pan. Set aside. With electric mixer on low speed, in large bowl, beat together flour blend, cocoa, xanthan gum, baking soda, baking powder, salt, cinnamon, brown sugar, and egg replacer with oil and vanilla to make crumbly dry cake mixture. Set aside 1/2 cup. In blender or food processor, puree drained pears. (Discard juice.)
 To the dry cake mixture in the large bowl, beat in the pureed pears and hot coffee with electric mixer on Low speed until well blended. Spread batter in prepared pan. Spoon filling on top of batter. Stir nuts and 2 teaspoons water
into reserved 1/2 cup dry cake mixture and sprinkle over filling.
 Bake 50 to 55 minutes or until top is firm. Cool on wire rack for 10 minutes; then remove from pan. Cool completely before cutting into 12 slices. Serve garnished with fresh fruit and mint sprigs.
Carol’s Sorghum Flour Blend
1 ½ cups sorghum flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together and store, tightly covered, in a dark, dry place.