“Have your frosé and eat your cake too” is a new motto I’m workshopping.

I was judgmental about frosé at the outset, but I gave it a go, and to my surprise, it was worth the hype. Crisp, refreshing, and dangerously easy to drink. If you have made it before, you know that at the end of the process, you’re left with a pot of stewed fruit. I’m a big believer in the “waste not, want not” ethos, so I couldn’t just pitch that fruit. Logically, my solution was to bake a cake to be the bearer of said fruit. Smart, right? And sustainable!

Whole-Grain and Gluten-Free in Cake Recipes

This cake is whole-grain and gluten-free, but don’t let that scare you. Whole grains do add a little more texture, but It’s not cardboard. The main whole-grain flour is sorghum, which you can typically find at the East End Food Coop if you’re in Pittsburgh or online through Bob’s Red Mill. Often used in its sweetener form in southern cooking, whole-grain sorghum adds an earthy, nutty, mild, and sweet flavor to baking.

If this grainy tidbit interests you, be sure to check out my cookbook, The Gluten-Free Grains Cookbook, for an even nerdier, deep dive into whole grains.

Recipe adapted ever so slightly from Bob’s Red Mill.

Recipe, Story, Styling, and Photography by Quelcy Kogel 

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