There are two kinds of people in the world: moist-cake people, and dry-cake people. I’m a moist-cake person all the way. So when I found Meredith’s recipe for “very moist and dense” cakey goodness, I was all over it! And in the process I rediscovered an old love: carob. [I’m going to take a moment here to espouse the virtues of carob: 1. It’s delicious. 2. It’s high in antioxidants. 3. It’s high in insoluble fibers, which helps lower levels of LDL cholesterol. 4. It has a binding action within the intestinal tract i.e. have some on you when traveling to help ease travellers-tummy].
I’ve recently been experimenting with gluten-free baking, so I took Meredith up on her suggestion that her recipe could easily be made gluten-free. So along with the addition of a few spices, the recipe for a ‘vegan, sugar-free, gluten-free, spiced date and carob cake’ came into being! (I also skipped the avocado frosting in the original recipe, but by all means go for it if avo + choc floats your boat!).
Vegan, sugar free, gluten free, spiced date and carob cake
3/4 C soy flour
3/4 C tapioca flour
1.5 tspns baking powder
1/2 C carob powder
1 tspn ginger
1 tspn nutmeg
1 tspn cinnamon
1/8 C apple cider vinegar
1.5 C dates soaked in 2 cups of warm water
3/4 C coconut oil
A tablespoon of oat milk (or other nut milk)
Preheat your oven to 180 degrees celcius.
Mix together the flours, baking powder, carob and spices.
Using a blender, blend the soaked dates, coconut oil, apple cider vinegar and nut milk. Once it has formed a smooth paste, add it to the dry ingredients – mix well.
Pour the mixture into a 8″ greased cake tin, and bake for about 25 minutes, or until a knife poked through the center comes out clean.
Best enjoyed with a cup of tea and a cat in your lap. x