moist and delicious carob cake
Gluten-free, dairy-free, low amines & salicylates (with modifications)
I have made this cake so many times and it is always delicious. I’ve taken it to grown up parties, and served it with berries and yoghurt or ice cream, or slathered it with healthy frosting – avocado, carob powder and maple syrup to taste. It’s always well received because it’s moist and light, so doesn’t seem gluten-free and is 100% ok for my little dairy-free and amine-sensitive kids! It is adapted from a Nigella Lawson recipe, so you know it’s going to be easy and yummy.
Carob cake
Ingredients & method
Preheat oven to 170°C and grease and line a round cake tin (about 22cm or less).
¼ cup carob powder
125mL boiling water
– mix together to form a smooth paste and leave to cool
1 cup coconut sugar (or brown sugar if very sensitive to salicylates)
3 eggs
150mL olive oil (or rice bran oil if super sensitive. I just use refined olive oil so it has a milder taste and less salicylates)
– beat together in a mixer for 3 minutes
¼ cup buckwheat flour
¼ cup sorghum flour
¼ cup tapioca flour (or replace all three flours with ¾ cup gluten-free plain flour)
1 tsp GF baking powder
¼ tsp bicarb soda
pinch salt
– mix together in separate bowl
Add carob mixture to egg mixture and combine, then slowly add flour mixture and fold through or mix on low.
Pour into prepared cake tin and bake for 40 minutes at 170°C.
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