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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 370 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.