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Carob/Chocolate Pudding Cake - gluten free

Spongy, chewy, and a little different with pudding baked in - serve upside down and you don't need any frosting! Found in Vol. 1

1/4 cup raw sugar
3 Tbsp potato flour (or potato starch, I know they are different now, but when I first starting making this recipe potato flour didn't exist in my area)
1 1/2 cups soy milk (or other)
1 Tbsp Ener-G Baking Powder or 2 tsp regular (alumimum free) baking powder
3 Tbsp carob powder (4 Tbsp cocoa powder)

Preheat oven to 350°F. Combine all, mix well. Pour into 1 qrt baking dish. Place baking dish into larger pan with 1" of water. Bake at 350°F for 45 min. Serve warm or cool.

Serves 4
Ready in: 1 hour

Nutrition (per serving): 136.2 calories; 1.8g total fat; 0mg cholesterol; 56.8mg sodium; 238.9mg potassium; 28.6g carbs; 4.0g fiber; 16.2g sugar; 4.9g protein.

 

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