Fudgy carob cake with a moist, tender crumb. This Dairy-free, Gluten-free and Paleo recipe is made with olive oil, ground almonds, almond milk and honey.
Carob is often billed as a healthy alternative to chocolate, due to the fact that it shares a similar flavour, but has less fat and no caffeine. However, this also means that carob is not as rich and intense as chocolate, so does not really offer a direct substitute.
In Britain, too many of us have been programmed into viewing carob as a poor man’s chocolate, only suitable for vegan products and dog snacks. Yet in the Mediterranean, where carob trees grow, carob is a popular ingredient in its own right, used in cakes such as the Portuguese ‘bolo de alfarroba’. So stop yourself from expecting chocolate when you bite into this fudge-like cake, because it’s brown, and just appreciate the interesting flavour of carob!
|Variations: try adding 100g chopped nuts, such as walnuts. Stir in after you have folded in the egg whites.|
|Gluten-free Carob Cake|
for greasing the cake tin: