Gluten-free Carob Cake recipe

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Ingredients

¾ cup brown rice flour
¾ cup almond flour
¾ cup milk
½ cup carob powder
½ cup honey
½ cup vegetable oil
1 banana, mashed
2 eggs, beaten
2 teaspoons vanilla extract
1 teaspoon xanthan gum
½ teaspoon baking powder
¼ teaspoon salt

Nutrition Info

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
servingSize: -
sodium: 149.1 mg
sugar: 24.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.

  2. 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.

  3. 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.

Recipe Yield

1 9-inch round cake

Recipe Note

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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