120g (4.25 oz) butter or oil
100g (3.5 oz) rice-almond milk
2 eggs
1 tsp vanilla powder
150g (5.3 oz) spelt flour (or 120g (4.2 oz) gluten-free flour)
4 level tsp baking powder
30g (1 oz or about 3 heaped Tbsp) carob powder
100g (3.5 oz) raw honey or 120g (4.2 oz) Rapadura or 60g (2 oz) Rapadura & a pinch of stevia powder
Carob Icing
3 Tbsp of coconut oil or butter
1/2 cup carob chips
1/4 cup honey (or rice malt syrup)
1/4 cup rice-almond milk
1 tsp vanilla powder
1. Preheat oven to 180C. Grease and line a 20cm square pan or small ring tin.
2. Melt butter/coconut oil (Thermomix: 2 mins/ 60C/ speed 4).
3. Add in remaining cake ingredients in Thermomix (or food processor) for 30 sec (speed 5 in Thermomix, med-high speed in food processor).
4. Pour into cake tin and bake in centre of the oven for 25-30 minutes, or until knife inserted comes out clean.
5. Eat warm dusted with powdered Rapadura, or cool and top with carob icing.
Carob Icing (Frosting)
Based on the recipe from Fit For Life cookbook by Marilyn Diamond.
1. In a saucepan, combine all ingredients and warm over medium-low heat while stirring continuously with a wooden spoon (or Thermomix 2 minutes/ 60C/ speed 2).
2. Drizzle and spread over cake – it will get firm as it cools.
If you have some left, you can keep it in the fridge and spread it on toast – Yum!
Try adding crushed hazelnuts for a healthy substitute for Nutella!