Halloween cake with millet, chocolate and carrots, gluten-free. A simple and quick dessert, cooked in the air fryer and decorated with hibiscus syrup for a Halloween effect.
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Finely chop the chocolate.
Cut the carrots (grate them).
In a bowl, whisk the eggs and sugar until pale.
Add the cooked millet, oat milk and grated carrots; mix well.
Fold in the gluten-free protein flour, baking powder and salt.
Pour half of the batter into the 20 cm cake pan lined with parchment paper.
Place the dark chocolate in the center and cover with the rest of the batter.
Cook in the air fryer at 160°C for 30-35 minutes.
Decorate in Halloween style with hibiscus syrup (using a syringe) and add a candle if desired; let cool and then cut.
Bowl
Grater
20 cm cake pan lined with parchment paper
Air fryer
Knife or cake cutter
Decorating syringe
Chef's tip: almond flour can be used as an alternative to protein flour.
Italia
