Gluten-Free Sticky Chocolate Cake

A quick and easy sticky chocolate cake made with da Carla's organic sorghum flour and coconut sugar for a naturally sweetened twist. This gluten-free cake has a rich chocolate flavour and a gooey texture that melts in your mouth. Perfect when you fancy something delicious but want to keep things simple and quick. Serve with your favourite accompaniments such as cream, berries or ice cream for an extra touch of luxury!

ingredients

• 100 g butter
• 3 eggs
• 1 dl coconut sugar
• 1.5 dl da Carla organic sorghum flour
• 1 tsp vanilla sugar
• 3 tbsp cocoa

Instructions

• Preheat the oven to 175°C and grease a springform tin, about 20 cm in diameter.
• Melt the butter and let it cool slightly.
• Whisk the eggs until light and fluffy.
• Stir the melted butter, sorghum flour, vanilla sugar, coconut sugar and cocoa into the eggs. Mix until the batter is smooth and lump-free.
• Pour the batter into the tin and bake in the middle of the oven for about 7–9 minutes, depending on how gooey you like your cake.
• Let cool and serve with your favourite accompaniments.