This is my variation on a yummy fudge cake recipe that I found on the Bob's Red Mill website.
It also makes great cupcakes (almost like little lava cakes!)
This recipe is free of corn, wheat, yeast, milk and egg.
If you're not allergic to wheat, it also works with whole wheat pastry flour in place of the 2 flours.
You can also sub cocoa powder for the carob powder and chocolate chips for the carob chips.
1 cup sifted Brown Rice Flour
1/2 cup sifted Amaranth Flour
1/4 cup Carob Powder (Toasted)
1 tsp Baking Soda
1/2 tsp Sea Salt
2/3 cup Warm Water
1/3 cup Vegetable Oil
1/3 cup Brown Rice Syrup or Maple Syrup
1 Tb Vinegar
1 tsp Vanilla
1/2 package of grain-sweetened carob chips
1/4 cup (optional) chopped Walnuts-Baker's Pieces
Preheat oven to 350 degrees F. Grease one 8" or 9" baking pan, set aside.
Combine dry ingredients and sift them into bowl, mixing well. Combine liquids in small bowl and mix with fork or whisk. Pour over dry ingredients all at once and mix quickly. Fold in carob chips. Pour immediately into prepared baking pan. Scatter nuts on top of batter (optional). Bake 25 to 30 minutes.