This recipe is modified version of my mother-in-law’s recipe for “Rührteig“. It makes an excellent snacking cake (no frosting needed!) and makes enough extra for freezing or sharing with one’s coworkers. I use organic/local for most of the ingredients.
You can make a wheat version by replacing the flour mix with wheat flour, omitting the xanthan gum and using less milk.
NOTE: This recipe is wheat-free but not gluten-free. According to Health Canada, “the majority of people with CD can tolerate moderate amounts of pure oats, uncontaminated with other cereal grains such as wheat, barley and rye.” They go on to add that “there are limitations in the available scientific literature regarding the safety of pure oats for individuals with CD” and that “individuals with CD have proper follow up by a health professional, including initial and long term assessments.”
Grease a bundt pan and a loaf pan (or 3 loaf pans) with butter or margarine. Dust with white rice flour.
Pre-heat oven to 350°F.
In one bowl, combine the following flours (makes 4 cups of flour):
- 1/2 c. sorghum flour
- 1-3/4 c. oat flour
- 1-3/4 c. tapioca flour
- 4 tsp baking powder
In a large mixing bowl, beat 1/2 pound (1 cup or 2 sticks) of butter (or margarine). Beat in eggs and sugar alternately (add the vanilla at any time):
- 4 eggs (we get ours locally)
- 1-1/2 cups of sugar (organic evaporated cane juice)
- 1 tbsp vanilla
Alternately beat in flour mixture and milk or water (about 1-1/2 cups), a little at a time. I haven’t tried a dairy-free version yet but I think any milk substitute would work fine.
Add 1 tsp xanthan gum with the last addition of flour. We want the batter to be thick (kind of like a wet dough) but not so thick that the batter “climbs” the beaters which it will do with a vengeance if you add the xanthan gum too early.
To make the chocolate part of the dough, put half of the cake batter in another bowl. Beat in:
- 3 tbsp organic cocoa powder
- 2 tbsp sugar
- 2 tbsp milk (or more if needed)
Spoon most of each batter into the bundt pan and the rest into the loaf pan (or divide evenly between 3 loaf pans). Swirl the chocolate and plain batters together in each pan (I use a fork). It doesn’t have to be pretty – it’s going to taste yummy no matter what you do!
Bake 55-65 minutes.
Cool on cake racks for a few minutes and then remove from pans to cool completely. Can be frozen.
Enjoy!
. It also turned out that, unlike milk and cheese, butter doesn’t seem to affect my fibromyalgia symptoms. 
