Here are a couple of pictures.
Preheat oven to 350F, two 8-inch round pans, lightly greased
3/4 cup Whole Bean Flour
3/4 cup Sorghum Flour
1/2 Rice Flour
1/4 Soya Flour
1 tsp Xanthan gum
1/2 GF baking powder (i used regular baking powder)
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened cocoa powder
3/4 cup shortening or butter, softened. (I used butter) :)
1 1/2 cups packed brown sugar
2 tsp vanilla extract
2 cups GF sour cream (i used my normal store bought sour cream)
Directions (Please follow these to the T for best results)
1. In a large bowl, sift together whole bean flour, sorghum flour, rice flour, soya flour, xanthan gum, baking powder, baking soda, salt and cocoa. I sifted it twice and set aside.
2. In a seperate bowl, using an electric mixer or stand mixer, cream shortening or butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Stir in dry ingredients alternately with sour cream to butter/sugar mixture. Make 3 additions to dry ingredients and two of sour cream. Stir just until combined after each addition. (make sure you scrap the sides of your bowl so everything is mixed)
3. Spoon into prepared pans. Spread to edges and smooth tops with a moist rubber spatula. Let stand for 30 mins. (I found that was the best result for the cake)
4. Bake in preheated oven for 35 to 45 mins (remember ovens vary) or until a cake tester inserted in the center comes out clean. Let cakes cool in pans on racks for 10 mins. Remove from pans and let cool completely on racks.
(This recipe is found in the book i mentioned above, this is not my own creation but i did make a few modifications based on my own personal taste of gluten free flours)