Chocolate/Carob Mud Cake (with Biomed Muffin & Cookie Mix (Natural)
Chocolate/Carob Mud Cake
Low GI, Low salicylate, carob is low amine
- Preheat oven to 180C
- Line the bottom of a 23 cm non-stick cake tin with glad bake or oil and dust the tin with magic bean flour or other gluten free flour
- Mix Biomed Cafe High Protein muffin & cookie mix (Natural), ¼ cup of chocolate powder, with 1/3 cup of oil and 2 cups (500mL) of water
- Pour batter into the tin and bake for 50 mins - check and continue baking until the middle springs back lightly when touched
- Leave for 20 minutes before turning out onto a rack.
You are better off undercooking than overcooking this cake.
For a Carob variety, add 1/4 cup of carob powder instead of chocolate powder to the mix, before adding wet ingredients.