This is chocolate cake for even the most particular diet. To start, it has no chocolate, although you could use cocoa powder just as easily. Needs no rice flour. No butter, milk, yeast or soy. Amazing! This is a staple in our house -- the kids call it "ice cream cake," because it has a shine to the top that resembles ice cream.
This really is a carob cake and if baked properly, comes out full and moist.
1 cup sorghum flour
1/4 cup tapioca flour/starch
1/4 cup potato starch (others will do too, but potato adds moistness)
1/2 cup sugar
1/2 cup carob powder (make sure it's free of soy and is gluten-free)
1 tsp baking soda
1 heaping tsp xanthan gum
1 tsp salt
1/2 cup canola oil
1 1/2 cups water
Spectrum Organic Shortening
Heat oven to 350.
Mix dry ingredients and stir until well combined.
Add oil and water.
Beat with electric mixer.
Grease an 8x8 baking pan with the organic shortening and do the sides.
Pour batter into pan.
Give kids the beaters.
Bake on 350 for 25 minutes. When done, it will not be completely baked through the middle, but this is a key part of making this because it will continue to self-bake out of the oven. In the end, it will be completely baked through, yet remain moist. (If you do this and it still seems unbaked in the middle, next time, add 5 minutes to the baking cycle.)
I store this in the summer in the fridge with plastic wrap. In the winter, it's OK out.
You can make two at a time by doubling the recipe and freezing one.
You can also make this into a birthday cake. I've split the recipe between two round cake pans. You can easily make icing -- I just make a simple one out of powdered sugar and water with a little oil or the shortening -- not too much.