A gluten-free, sugar-free, nut-free cake and dairy-free cake made with Sorghum/Jowar. A perfect treat for vegan and people on special diets like gluten-free, no sugar diets.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 1/2 Cup Sorghum Flour/Jowar Flour
- 1-2 Tbsp Cornstarch Or Tapioca Flour
- 1/2 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1-2 Tbsp Olive Oil Pls see Notes
- 1/4 Cup Agave Syrup Pls see notes
- 1 Tsp Vanilla Essence
- Salt a pinch
- 1 tsp Chia Seeds
- 1 tsp Black Poppy seeds optional
- Sunflower seeds for topping
Make Chia gel before starting to prepare the cake. Add Chia seeds and mix with 3-4 tsp of water.
Pre-heat oven to 350F or 180C.
Mix together Jowar, cornstarch/tapioca, baking powder, baking soda and salt.
Beat together olive oil, vanilla essence, agave syrup, till it is frothy.
Fold in the flour mix lightly. If the batter is very dry, add 2-3 tbsp of water/unsweetened apple juice. orange juice.
Transfer the batter to a pan/oven-proof dish. Top the cake batter with sunflower seeds, poppy seeds, and chia seeds.
Bake in a pre-heated oven for 25 minutes or till the cake leaves the side of the pan.
Agave can be replaced with stevia for no sugar options. You can use castor sugar also if you have no dietary restrictions.
Applesauce can be added in place of sugar/agave syrup. Reduce oil to 1-2 tbsp only, when using applesauce.
Agave syrup is sweeter than the castor/cane sugar so be careful while adding it.
Grated apple can also be added in place of applesauce. Use half medium-sized or 1 small apple.
If you are not on a dairy-free diet, then you can use buttermilk made with ilk and vinegar as an egg substitute, in case chia seeds are not available to them.
Pls, note Sorghum Flour is very dry and after baking the texture of the cake is very different from the Whole Wheat Flour or All-purpose Flour or Almond Flour cakes.