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Scrape batter into prepared pan and smooth the surface of the cake. Mix into the reserved crumbs: 3/4 cup finely chopped walnuts, 1/2 cup firmly packed, dark brown sugar, 1 tsp ground cinnamon.
Preheat the oven to 350°F. Thoroughly coat two 9-inch round cake pans with canola oil. In a medium bowl, add the sorghum flour, tapioca starch, potato starch, baking powder, salt, and xanthan gum.
Flourless chocolate cake is a popular dessert in gluten-free diets. There are several varieties including topping the cake with a chocolate ganache, adding raspberries, or it is frequently served with vanilla ice cream, all of which can be enjoyed by those with gluten-free and celiac-appropriate diets.
Modern cake, especially layer cakes, normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder).
Veronica Bak started her bakery, Sweet Victory, in 2013 to make treats for people like her—people with gluten and dairy allergies.
Fats contribute moisture and can enable the development of flaky layers in pastries and pie crusts. The dairy products in baked goods keep the desserts moist. Many desserts also contain eggs, in order to form custard or to aid in the rising and thickening of a cake-like substance. Egg yolks specifically contribute to the richness of desserts.
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Slightly adapted from Cora Lynn Wilson (more vanilla, raspberry jam instead of seedless preserves) Serves: 9 square pieces. Preheat oven to 350 degrees F and grease a 9×9 inch Pyrex baking dish.
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