Carob Cake with Sugar-Free, Dairy-Free Icing

Corn & Potato Chowder with Chorizo Sausage
May 4, 2009
Orange Almond Cake (gluten free)
May 25, 2009

Hi everyone – I’m finally getting around to posting a recipe! We’re actually on holiday at the beach, which is why I’ve been so slack. This cake can be made with either cocoa or carob (use a little more if cocoa). There’s also a couple of suggestions for sweeteners – if you’ve never heard of Rapadura, see here. I sometimes use butter, sometimes olive oil, sometimes coconut oil – you can substitute it for whatever you usually use. You can make it either with spelt or gluten free flour (or wheat of course, but I don’t use wheat).

I use grams for most of my measurements (because the Thermomix has a built in scale, and that’s how you cook with it), so I’ve converted them to ounces as well, but not to cups – sorry!

The icing (frosting) is really yummy, and so healthy! If you can’t have soy, maybe you know of another type of carob buttons you could use. I’ve suggested a recipe for homemade soy-free carob chips here (with comments).

If you’d like some carob ‘candy’ recipes, my friend Angie has a website with some: there’s Carob Candy Squares, Carob Sesame Balls, Carob Fruit Candy (contains milk powder, but you could substitute with soy milk powder), and Carob Clusters. Yum!

Happy baking!

Carob Cake
1. Pre-heat oven to 180 degrees. Grease / line a 20cm square pan or small ring tin.

2. Melt butter/coconut oil (Thermomix: 2 mins, 60 degrees, speed 4):
– 120g (4.25 oz) butter (or oil)

3. Mix together all ingredients (including melted butter/coconut oil) in Thermomix or food processor for 30 seconds (speed 5 in Thermomix, med-high speed in food processor):
– 100g (3.5 oz) rice-almond milk
– 2 eggs
– 1 tsp vanilla extract
– 150g (5.3 oz) spelt flour (or 120g (4.2 oz) gluten-free flour)
– 4 level tsp baking powder
– 30g (1 oz or about 3 heaped Tablespoons) carob powder
– 100g (3.5 oz) raw honey or 120g (4.2 oz) Rapadura or 60g (2 oz) Rapadura + pinch of Stevia powder

4. Pour into cake tin and bake in centre of oven for 25 – 30 mins, or until knife inserted in cake comes out clean.

5. Eat warm, dusted with powdered Rapadura, or cool and top with carob icing.

Carob Icing (Frosting)
(based on one from the Fit for Life Cookbook, Marilyn Diamond)

1. In a saucepan, combine all ingredients and warm over med-low heat while stirring continuously with a wooden spoon (or Thermomix – 2 mins, 60 degrees, speed 2).
– 3 Tablespoons coconut oil or butter
– 1/2 cup carob chips
– 1/4 cup honey (or rice malt syrup)
– 1/4 cup rice-almond milk
– 1 tsp vanilla extract

2. Drizzle and spread over cake – it will get firm as it cools.

If you have some left, you can keep it in the fridge and spread it on toast – it’s yummy! Try adding crushed hazelnuts for a healthy substitute for Nutella!


  1. Cat J B says:

    Yum! I cook with spelt flour too and this looks delish, might have to try it. I need more recipes for my thermomix and this looks a good place to find them, thanks for sharing!

  2. Wow does this sound delicious or what!? Yum!!
    What kind of carob do you use? I bought some raw carob and it smells like cheese…. I cannot bring myself to use it! I’ve heard toasted is much tastier.
    Enjoy your holiday!!


  3. Jo says:

    I use toasted or untoasted carob – you can just toast your own… just stir it in an iron skillet/heavy pan over low heat until darker in colour. It is supposed to taste better toasted. I don’t really notice the difference when making cake though. But mine doesn’t smell like cheese! Maybe you’d better toast it! 🙂

  4. vness says:

    Just made this and it is yum!! So great to use an alternative to chocolate for my kids. I bought some rapadura, carob powder and coconut butter from my local co-op for the first time, so this was a perfect recipe to use all three 🙂

  5. Jo Whitton says:

    Oh that’s great – glad you liked it! 🙂

  6. sunrise says:

    This cake is superb! The icing makes it that little bit special! I added the ground nuts – just anything I had – to the left over icing and the spread is yummy!
    I ran out of rapadura the second time I made it and used coconut sugar which was just as good.

  7. […] some icing on her ‘plain chocolate cake’? I’d been meaning to work out another dairy free, sugar free icing that didn’t involve margerine (ick, one of my pet hates!) or chocolate pieces (because you […]

  8. Jenella says:

    What would you suggest for an egg replacer Jo? ie psyllium or apple sauce or xanthum gum? My son can’t do chia seeds or the egg replacer powder

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