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Wheat Free Carob Or Chocolate Cake

  Safflower oil 1⁄4 Cup (4 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Plain gelatin 2 Teaspoon
  Liquid lecithin 1 Teaspoon
  Carob chips 1⁄2 Cup (8 tbs), divided
  Brown rice flour/1/2 cup brown rice flour, 1/3 cup millet flour, and 1/3 cup garbanzo flour combined 1 1⁄4 Cup (20 tbs)
  Arrowroot 2 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Baking soda 1 Teaspoon
  Chopped sunflower seeds/Chopped sunflower nuts 1⁄4 Cup (4 tbs)
  Eggs 2 , separated
  Vanilla 1 Teaspoon

Combine oil, honey, gelatin, lecithin and 1/4 cup of carob chips in a saucepan.
Heat until chips are melted, stirring constantly.
Remove from heat and cool.
Combine flour, arrowroot, salt, baking soda, the remaining 1/4 cup carob chips, and the seeds or nuts.
Set aside.
Beat egg whites.
Without cleaning beaters, beat yolks slightly.
Beat into cooled honey/carob mixture.
Add vanilla.
Stir into flour.
Add about 2 tablespoons whipped whites and stir in.
Gently fold in remaining whites.
Pour into a greased 7-inch-square or 9 x 5-inch pan lined with greased waxed paper.
Bake at 350° 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from pan and cool on a wire rack.
This recipe can be doubled to make a larger cake..

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1686 Calories from Fat 476

% Daily Value*

Total Fat 56 g86.6%

Saturated Fat 15.9 g79.6%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 2036.4 mg84.8%

Total Carbohydrates 258 g85.8%

Dietary Fiber 12.7 g50.6%

Sugars 79.1 g

Protein 49 g98.4%

Vitamin A 10.4% Vitamin C 1.3%

Calcium 13.6% Iron 52.5%

*Based on a 2000 Calorie diet

Wheat Free Carob Or Chocolate Cake Recipe