Glutenfree carob cake
Servings Prep Time
10doses 15min
Cook Time
25min
Servings Prep Time
10doses 15min
Cook Time
25min
Ingredients
  • 290g glutenfree flourI used one from naturefoods, mixed with rice and arrow root flour
  • 100g carrob flour
  • 10g organic baking powder
  • 1tbsp sea salt
  • 550g rice syrup
  • 180ml hazelnut drinkYou can use another according to your taste
  • 155g coconut oilOr 120g of grapeseed oil instead
  • 10g 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.