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Quirky Cooking

Carob Cake with Sugar-Free, Dairy-Free Icing

QuirkyJo by QuirkyJo
May 15, 2009
in Baking, Breakfasts, Cakes, Chocolate, Dairy Free, Desserts, Naturally Sweetened, Nuts, Snacks, Spelt
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Carob Cake with Sugar-Free, Dairy-Free Icing - Quirky Cooking

 


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!
 
 
 
 
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Carob Cake with Sugar Free, Dairy Free Icing

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  • Author: QuirkyJo

Ingredients

Scale

120g  (4.25 oz) butter or oil

100g (3.5 oz) rice-almond milk

2 eggs

1 tsp vanilla powder

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 Tbsp) carob powder

100g (3.5 oz) raw honey or 120g (4.2 oz) Rapadura or 60g (2 oz) Rapadura & a pinch of stevia powder

Carob Icing 

3 Tbsp of 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 powder

Instructions

1. Preheat oven to 180C. Grease and line a 20cm square pan or small ring tin.

2. Melt butter/coconut oil (Thermomix: 2 mins/ 60C/ speed 4).

3. Add in remaining cake ingredients in Thermomix (or food processor) for 30 sec (speed 5 in Thermomix, med-high speed in food processor).

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

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

 

Carob Icing (Frosting)

Based on the recipe from Fit For Life cookbook by Marilyn Diamond.

1. In a saucepan, combine all ingredients and warm over medium-low heat while stirring continuously with a wooden spoon (or Thermomix 2 minutes/ 60C/ speed 2).

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

 

 

Notes

If you have some left, you can keep it in the fridge and spread it on toast – Yum!

Try adding crushed hazelnuts for a healthy substitute for Nutella!

Did you make this recipe?

Share a photo and tag @quirkycooking on Instagram — I can't wait to see what you've made!

Tags: bakingCakecakescarobchocolate cakecoconut oildessertsGluten FreehoneyNaturally SweetenedRapadurarice/almond milkSnacksspeltstevia
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Comments 8

  1. Cat J B says:
    13 years ago

    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!

    Reply
  2. Coco.nut Your Average Girl says:
    13 years ago

    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!!

    xoxo

    Reply
  3. Jo says:
    13 years ago

    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! 🙂

    Reply
  4. vness says:
    10 years ago

    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 🙂

    Reply
  5. Jo Whitton says:
    10 years ago

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

    Reply
  6. sunrise says:
    9 years ago

    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.

    Reply
  7. Pingback: Gooey Chocolate Icing (dairy free, sugar free, vegan) | Quirky Cooking
  8. Jenella says:
    7 years ago

    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

    Reply

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Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY  on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)

[Photo by @cookrepublic for Life-Changing Food]

*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!

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PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

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Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

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The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
🌱Fuss-free meals suitable for a wide variety of dietary challenges, including dairy free, egg free, nut free, nightshade free, GAPS and low FODMAPS
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Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
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With our 20% off storewide sale on till Sunday, it’s a fantastic time to add this one to your collection, or put it aside for someone special. Shop the sale online for delivery or click and collect, link in bio. 
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Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

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- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

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Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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