Gluten-Free Chocolate Spice Cake

So My friends over at http://www.eatdrawlive.com/ have an amazing blog that keeps me motivated to stay healthy and active and cook healthy.  It is truely inspiring.  But since I'm a sugar-pusher I thought I'd share a recipe I can't wait to try.

Ingredients

• 1/2 Cup Sorghum Flour
• 1/2 Cup Tapioca Flour
• 1/2 Cup Almond Flour
• 1 Cup Non-Alkalized Gluten-Free Cocoa Powder
• 1/2 Tsp Baking Soda
• 2 Tsp Baking Powder
• 1 1/2 Tsp Xanthan Gum
• 3/4 Cup Unsalted Butter
• 1/2 Tsp Sea Salt
• 1 Tsp Cinnamon
• 1/2 Tsp Nutmeg
• 1/2 Tsp Cloves
• 1 1/2 Cups Buttermilk (I used raw soured milk)
• 3 Large Eggs (i used pasture raised)
• 2 Egg Yolks
• 2 Tsp Vanilla
• 1/2 Cup Palm Sugar or Coconut Crystals
• 1/4 Cup Xylitol
• 1/2 Tsp Stevia (I used English Toffee Flavored)

Cooking Directions

1. Soak Sorghum in 1/2 Cup of the buttermilk for 5 hours.
2. Preheat oven to 350° F
3. Lightly grease the bottom and sides of your baking pans. I used two 81/2 inch round pans.
4. Sift the tapioca and cocoa flours into a medium bowl. (if not soaking the sorghum you may sift it now as well)
5. Add the almond flour, baking powder and soda, xanthan gum, and salt to the bowl.
6. Mix and blend all the dry ingredients well in the bowl with a wooden spoon or spatula.
7. In another bowl, beat the butter with the palm sugar and xylitol until it looks fluffy.
8. Add the vanilla, stevia, eggs and egg yolks one at a time on a low speed.
9. Now add the sorghum flour soaking in the buttermilk (if you soaked it) alternately with the dry flour mixture and the rest of the buttermilk.
10. When all well combined pour into baking pans and bake for 30-35 minutes.
11. The cake should be springy to the touch and toothpick test should come out clean.
12. Once the cake has completely cooled it is ready for the cinnamon, cream cheese frosting.

Notes:
Feel free to use coconut oil instead of the butter if you want.
I used 3 different combinations of sweetner for this cake. You may want to use your own combinations or you may use organic sugar if you prefer using up to a cup of it.  It is still using less sugar than in a regular chocolate cake recipe. Diabetics may prefer to use all xylitol or just the stevia alone.
Click the link for my yummy chocolate cinnamon cream cheese frosting recipe.

I hear rave reviews about this...if you try it you MUST let me know how it is.

Stay Sweet,

La Confectionista