Grammy Ethel's Chocolate Oat Nut Cake Recipe
(gluten and dairy-free)1/2 cup of sweet sorghum flour
1/2 cup of millet flour
3/4 cup of tapioca flour
2 TB of chia seed meal
1 ts. of sea salt
1 ts. of baking soda
1/4 cup of cocoa powder
1 cup of coconut palm sugar
1 cup of Bob's Red Mill certified gluten-free rolled oats (or cooking oats)
1 1/2 cup of boiling water
1/2 cup of grapeseed oil (or other baking oil: soft coconut oil or light olive oil)
3 large farm fresh eggs
10-15 drops of NuNatural's pure vanilla stevia
1 10 ounce bag of dairy-free semi sweet chocolate chips or chunks (I used Enjoy Life's)
1 cup of chopped walnuts or other nut-variety
-You can sub all of the flours above for a favorite GF all-purpose flour mix if that is easier for you or what you have available. Just start with 1 1/2 cup of your flour mix and if it seems too wet then add a touch more flour, up to 1/4 cup.
-I used Bob's Red Mill certified gluten-free rolled oats because that is what I had in the house, BUT I this the cooking oats may even work better. They both will work so use what you got.
-This cake doesn't have or need frosting. The topped nuts and extra chocolate chips add the perfect ending to each slice.
Also, there are 3 more days to enter the NuNatural's stevia giveaway! PLEASE enter HERE if you haven't. You have the chance to win such a great product and will be able to start trying it in some low-to-no-sugar recipes for the holiday or new year.
Much love to you!