2 1/2 cups sweet sorghum flour
1 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder, sifter (I prefer dark cocoa)
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups nondairy milk
1/2 cup canola oil or melted unscented coconut oil
1 teaspoon white or apple cider vinegar
1 teaspoon vanilla
Preheat oven to 350 degrees F and oil and flour 2 8-inch round pans.
Combine the dry ingredients in a large bowl.
Add the wet ingredients and stir to combine.
Pour evenly into pans and bake for about 26 minutes or until a toothpick inserted into the center comes out clean.