Gluten-free baking often requires using several different types of flours and starches in one recipe, and it’s important to be sure they are thoroughly blended. In this recipe, use a whisk to combine the sorghum and tapioca flours, the potato starch, and the xanthan gum, along with the powdered sugar, to make sure dry ingredients are homogenous.

Serves: 8 individual cakes
Serving Size: 1 cake;  Calories: 334;  Total Fat: 19 g;  Carbs: 37 g;  Dietary Fibre: 3 g;  Protein: 5 g

Ingredients

• ¼ c. plus 2 Tbsp. sorghum flour
• 1 Tbsp. tapioca flour
• 1 Tbsp. potato starch
• ¼ tsp. xanthan gum
• 1½ c. powdered sugar
• 8 Tbsp. butter or Smart Balance
• 8 oz. 64 percent dark chocolate
• 1 banana
• 3 eggs
• 3 yolks
• 1 tsp. vanilla extract
• 2 Tbsp. Grand Marnier
• Berries, for serving

Directions

1. Heat the oven to 425°F. Spray 10 four-ounce ramekins with nonstick baking spray.
2. In a medium bowl, whisk together the sorghum flour, tapioca flour, potato starch, xanthan gum, and powdered sugar. Set aside. Melt the butter and chocolate together in a microwave or in a double boiler.
3. In a separate bowl, mash the banana until almost smooth. Add the eggs, egg yolks, vanilla, and Grand Marnier and incorporate into the chocolate-butter mixture. Add the flour mixture and whisk until smooth. Divide the batter between the prepared ramekins and bake for about 15 minutes, until the sides of the cake are set and the center is slightly jiggly. Run a knife around the edge of the ramekins and invert them onto serving plates. Serve hot with fresh berries.