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Who would have ever thought that decadent desserts could be allergy-friendly and healthy, too?
INGREDIENTS
½ cup white rice flour
¾ cup sorghum flour
½ cup tapioca starch
1 tbsp baking powder
1 tsp xanthan gum
½ tsp ground cinnamon, optional
1 pinch ground cloves, optional
¼ tsp salt
2 large eggs
½ cup agave nectar
1/3 cup coconut oil
½ tbsp vanilla extract
¾ cup rice, soy or almond milk
1 ½ cups (5.3 ounces) chocolate chips or chopped semisweet chocolate grated zest of 1 orange or 1 tsp dried orange zest
1 ¼ cups grated carrots
DIRECTIONS
1. Preheat oven to 350 degrees. Lightly oil a 9-inch cakes pan.
2. Combine flours, tapioca starch, baking powder, xanthan gum, cinnamon, cloves and salt in a large mixing bowl. Set aside.
3. Add eggs, honey, coconut oil and vanilla extract. Blend well. Set aside.
4. In a medium saucepan, heat milk to just under a boil. Pour it over chocolate and stir until melted and smooth.
5. Add chocolate and egg mixture to flour mixture. Add orange zest and stire well to form a smooth batter. Stir in grated zucchini.
6. Pour batter into prepared cake pan. Bake in preheated oven for about 40 minutes or until a toothpick inserted in center comes out clean.
Perfect for a dinner party or a quiet dinner for two!
Tina Turbin
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.
hmmm I’m a super huge carrot cake fan now. When I was a little girl, my grandma used to bake me a carrot cake every year for my birthday and I would always pretend to love it but really I could hardly stand it. I just wanted some chocolate cake! I thought it was rude of me to say I didn’t want it and I didn’t want to hurt her feelings. Anyway, years later, being an adult now with more eclectic taste, I LOVE carrot cake, like I’m seriously obsessed, and even gluten free ones are super delicious tasting to me. I am excited to try this recipe. Always in search of that perfect one!
I didn’t even catch that this was a carrot CHOCOLATE cake the first time I saw this. Then I was flipping back over your posts and I just caught it and now I’m super intrigued and must make this! Once again, I love your unique takes on this classic recipe. XOXO Silvia
Made it, loved it! I knew there was something missing in carrot cake–chocolate!!! I’m a big chocolate fan and I also appreciate a great carrot cake, so it was nice to try something that combined these two seemingly dissimilar tastes. I highly recommend it everyone.