Halloween cake with millet, chocolate, and carrots, gluten-free. Simple and quick dessert, cooked in an air fryer and decorated with hibiscus syrup for a Halloween effect.
Chop the chocolate finely.
Cut the carrots (grate them).
In a bowl, beat eggs and sugar until you get a light mixture.
Add the cooked millet, oat milk, and grated carrots; mix well.
Incorporate gluten-free protein flour, baking powder, and salt.
Pour half of the batter into the 20 cm mold lined with parchment paper.
Place the dark chocolate in the center and cover with the remaining batter.
Cook in the air fryer at 160°C for 30-35 minutes.
Decorate in Halloween style with hibiscus syrup (using a syringe) and optionally add a candle; let cool and then slice.
Bowl
Grater
20 cm mold lined with parchment paper
Air fryer
Knife or cake cutter
Decorating syringe
The chef recommends: almond flour can be used as an alternative to protein flour.
Italy
