GLUTEN-FREE CAROB CAKE
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.
Provided by NaNcy Moon
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 369.5 calories, Carbohydrate 42.4 g, Cholesterol 48.3 mg, Fat 21.6 g, Fiber 5.6 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 149.1 mg, Sugar 24.2 g
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