Carob Cake (With ZERO Aftertaste)

Most desserts that use Carob leave a horrible aftertaste; however after a lot of experimenting, i have finally found the perfect recipe with ZERO aftertaste:) hope it works out for you as it did for me. This recipe is Dairy, Gluten and Egg Free

Ingredients

·         1 Cup of Gluten Free Self-Raising Flour

·         2 Tablespoons of Gluten Free Plain Flour

·         125g of Dairy Free Butter (I use Nuttelex)

·         1 1/3 Cups of Brown Sugar

·         ¾ Cup of Dairy Free Milk (Soy or Rice milk both work)

·         1/4 Cup Carob Powder

·         3 Eggs or egg replacer

·         1 Tablespoon of Gluten Free Bicarbonate of Soda (I am highly intolerant to Gluten but normal bicarb soda does not affect me)

Method

Although You may think that just knowing the ingredients then chucking them in a bowl, mixing them together and then baking them into a cake will be satisfying, that isn’t always the way. The method actually has a purpose.

1. Turn the oven to 180° & grease the pan/ tin with oil then line it with baking paper.
2. Combine all the ingredients and mix them with electrical beater on low for 2 minutes then high for 1min.
3. Pour the mixture into the pan/tin. Try to get as much of the mixture as possible. (TIP: hold the bowl close to you with one hand and use the spatula to scrape around the sides of the bowl to get as much mixture as possible.)
4. Bake for 40-45minutes.
5. Leave the cake in the pan/tin for 10 minutes before taking it out and icing it.

Icing J

·         195g 1 1/4 cups Pure Icing Sugar

·         1 Tablespoon of Carob powder

·         2 Tablespoons of Dairy Free Butter, at room temperature

·         1 Tablespoon of Boiling Water (For thicker icing, add less water. For runnier, add more water)

Icing is pretty simple. Either you like it runny or you like it thick. 

1. Mix all the ingredients together
2. Spread on top of your cake (TIP: Use a spatula when spreading the icing)