Glutenfree carob cake

This week my mother-in-law brought us a gift! A dozen eggs from chickens that walk freely all day, are fed without transgenics, and treated like princesses in a friends’ farm.

It’s true that I prefer not to have this food on my daily life, but when I get fresh eggs from healthy & happy chickens (as I suppose these ones are), then I take advantage and make some recipes out of it. … and that’s what happened with this carob cake … I think even the chickens would like to taste it! 🙂

The king of all ingredients is carob which I love to use as a substitute for cocoa. While cocoa is a tropical product with a very acidifying effect on our body, carob grows in Portugal and therefore seems to me more suitable to those who live here. The taste is not quite the same, but children that tastes this cake always come and asks for the second piece of  the “chocolate cake”…

Give it a try and then tell me…Isn’t it delicious?! 🙂

Print Recipe

Glutenfree carob cake

Prep Time

15 min

Cook Time

25 min

Servings

doses

Ingredients

• 290 g glutenfree flour I used one from naturefoods, mixed with rice and arrow root flour
• 100 g carrob flour
• 10 g organic baking powder
• 1 tbsp sea salt
• 550 g rice syrup
• 180 ml hazelnut drink You can use another according to your taste
• 155 g coconut oil Or 120g of grapeseed oil instead
• 10 g vanilla stract
• 2 eggs

Prep Time 15 min Cook Time 25 min Servings doses Ingredients 290 g glutenfree flour I used one from naturefoods, mixed with rice and arrow root flour 100 g carrob flour 10 g organic baking powder 1 tbsp sea salt 550 g rice syrup 180 ml hazelnut drink You can use another according to your taste 155 g coconut oil Or 120g of grapeseed oil instead 10 g vanilla stract 2 eggs

Instructions

1. In a mixer add all the non liquid ingredients.
2. In another container combine all the liquid ingredients until homogeneous.
3. Mix the liquids with the solids and then put the dough in a cake mold with a little oil or lined with parchement paper.
4. Bake in a pre-heat oven at 180ºC for 25minutes.
5. If you like moisty cakes, then remove the cake from the oven as soon as the cooking time is over. If you prefer a more homogeneous and baked cake, turn off the oven and keep the cake inside until cool.
6. Once it's cold, you can eat it. I love to have it with a ball of banana&peanut butter ice cream, it's divine! 😉

   

Recipe Notes

I prefer not to use eggs on a daily basis since it has a very dense energy, or extremely Yang, promoting the accumulation of tension in our body. So, even for cakes, most often I use ground flax seeds instead of eggs. Usually I replace 1 egg for 2 tablespoons ground flaxseed diluted in 10 tablespoons of hot water.

If you aren't crazy about sweets and like to make cakes quite often, then, I advise to put less rice syrup (approximately 480g). But since I make few desserts, I prefer to put a generous amount of sweetner, to suit everyone's taste here at home.