Gluten-Free Carob Cake

My daughter sweet 16 birthday cake. She loved it so much, a second one was requested. She said, mom you have come a long way with your glutenfree baking LOL!!

Dry ingredients
1 cup white rice flour
1 cup brown rice flour
1 Tbsp. baking powder
1/2 tsp. coriander
1/2 cup carob powder

1/3 cup carob chip
1 Tbsp. milk

1 cup butter
3/4 cup maple sugar
1/2 cup flax seed gel ( egg replacer)

Add 3/4 cup milk

1 cup milk
1/4 cup flour (GF)
1/4 cup carob powder
1/3 cup agave
1/4 cup carob chips
1/2 tsp. coriander

1. Cream butter, sugar and flax seed gel
2. Add melt carob chips and milk to cream mixture
3. Mix dry ingredients well, add slowly to batter
4. Whisk for 2 mins on medium speed
5. Slowly add the 3/4 cup milk to the batter
6. Whisk for another 3 mins, use a spatula to scrape the sides into the mixture. Pour batter into a 9 inch baking pan, bake at 350 for 45 mins

7. Blend ingredients for frosting for 1 min
8. Pour into sauce pan, stir for 5 – 10 mins on med to high heat
9. Remove stove, let sauce completely cool
10 Add 1 Tbsp. butter (room temp.)
11. Whisk well
12 Frost cake


Egg Replacer:

Vegan butter:


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