Gluten-free Carob Cake

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.

Gluten-free Carob Cake

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.


makes cooking time
1 cake
Gluten-free Carob Cake
Ingredients Instructions
  • 1 cup (103g) carob powder
  • 1 1/4 cups (108g) ground almonds
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 5/8 cup (170g) honey
  • 5/8 cup (150ml) light olive oil
  • 1/2 cup (120ml) almond milk

for greasing the cake tin:

  • light olive oil
  1. Preheat the oven to 160°C/320°F. Lightly grease the sides of a deep 23cm/9″ loose-bottomed cake tin with olive oil, and line the bottom with baking paper.
  2. Sieve the carob powder into a bowl, then add the remaining dry ingredients (ground almonds, baking soda and salt).
  3. In a large mixing bowl, measure out the wet ingredients (egg yolks, honey, olive oil and almond milk).
  4. Put the egg whites in a clean, dry bowl and whisk with an electric whisk for 2 minutes, until soft peaks form.
  5. Mix the wet ingredients until blended using the same whisk. Add the dry ingredients, and stir until blended using a wooden spoon.
  6. Lighten the mixture by stirring in one-third of the whisked egg whites. Tip in the rest of the egg whites and gently fold in using a spatula: cut down the centre with the side edge of the spatula; scrape across the bottom of the bowl and up the side, scooping up the mixture as you go so that it is turned over and under; rotate the bowl 90° and repeat until fully blended. Be careful not to overwork the mixture and knock out the air, but make sure the bitter egg white is fully blended.
  7. Pour the mixture into the prepared tin, and transfer to the preheated oven. Bake for 45 minutes – 1 hour, until a toothpick comes away clean when inserted into the centre.
  8. Wait until the cake has cooled for 30 minutes before running a palette knife around the sides and turning out onto a wire cooling rack.

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