Gluten-free Carob Cake
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"Just made this cake on the fly because I was supposed to make pancakes but we went out for breakfast and I already had a bowl with some flours mixed together. It is the best gluten-free carob cake I have ever made. It's somewhere between super-moist awesome cake and banana bread. Serve with your fave ice cream or fruit. It can even be a sweet treat for breakfast if you wish. Hope you try it out."
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Ingredients40 m servings 370
Original recipe yields 8 servings (1 9-inch round cake)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- Combine brown rice flour, almond flour, milk, carob powder, honey, vegetable oil, banana, eggs, vanilla extract, xanthan gum, baking powder, and salt in a large bowl; whisk together until well-mixed. Pour into prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. If the middle is not baked through, lower the oven temperature to 320 degrees F (160 degrees C) and continue baking, about 10 minutes more.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 370 calories; 21.6 42.4 6.4 48 149 Full nutrition