Tag Archives: carob

The Ultimate Gluten-Dairy-Grain-Nut-Soy-Sugar-Free Carob Cake

I have a best friend. On here I call her Muffin.

Muffin has a history with illness; a much more storied, dangerous, and exacting one than mine. Our friendship began when our bodies were strong and our spirits unstoppable. We’re so thankful now that we were reckless, and lived dangerously and fully back then. Now we’re so careful, so precise, and so used to premeditating physical complications and energy black holes. This recipe is from her, and for her.

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Cabernet Carob Cake

Cabernet Carob Cake with Vegan Blackcurrant "Cream Cheese" Frosting

I ate the crap outta this cake for days.  It was a recipe that kept morphing: I wanted something chocolaty, a cross between a brownie and a cake.  I was craving blackcurrant in everything for some reason.  And I was digging throwing multiple textures around.

But then I decided to not go with chocolate.  Chocolate, while I love it, has a lot of caffeine in it.  And carob, its under-acclaimed cousin, contains no caffeine.  It’s also high in fiber, has a decent amount of protein, and has one third the calories and half the fat of chocolate.  And it’s incredibly high in antioxidants.

It’s also naturally sweet, meaning you use less additional sweetener in baked goods!

So in this I used 8 Tbsp of carob and 2 Tbsp of cocoa, to give the cake an incredible depth.  Layers of blackcurrant jam and vegan blackcurrant “cream cheese” frosting packed an incredible punch.  And a sprinkling of slivered raw almonds added the crunch I was craving.

The gluten-free flour blend was pushed along by the addition of 2 tablespoons of Cabernet wine flour.  It’s an uncommon one – sort of hard to find online.  Made out of the skins of grapes, it’s a bit grainy and offers an aftertaste that can be a bit sour, which is why 2 tablespoons is the top I’d go in a delicate cake recipe.

I then slathered it with my vegan Blackcurrant “Cream Cheese” Frosting.

The result: an incredibly rich combination of currant and carob, dynamic and layered.

I literally ate it for days.  And kept piling the frosting on top of anything I could find to go with it.

Make this.  And enjoy.


  • 13 Tbsp unsalted butter
  • 8 Tbsp carob powder
  • 2 Tbsp cocoa powder
  • 2 eggs
  • 1/2 cup palm sugar
  • 1/4 cup Ribena blackcurrant concentrate (it’s a British product, found in specialty stores)
  • 1 tsp vanilla
  • 1/4 cup quinoa flour
  • 1/4 cup sweet white sorghum flour
  • 2 Tbsp tapioca flour
  • 2 Tbsp coconut flour
  • 2 Tbsp Cabernet wine flour (I found out online from Marche Noir Foods)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/8 tsp freshly grated nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp cracked pepper or 1/2 tsp grains of paradise
  • 4 Tbsp blackcurrant jam (found in awesome food stores… sorry I don’t have more advice on where to find it!)
  • one recipe of Vegan Blackcurrant “Cream Cheese” Frosting


  • Preheat oven to 350°.  Grease desired cake pan of choice.
  • In a small bowl, whisk together flours, xanthan gum, baking powder, baking soda and spices.
  • In a small saucepan over low heat, melt butter.  Slowly add carob and cocoa and whisk until dissolved.  Then slowly whisk in blackcurrant.  Set aside to cool.
  • In a standing mixer with the whisk attachment or with a hand mixer on medium/high speed beat eggs, and palm sugar until the sugar has completely dissolved and the mixture is very smooth and creamy.
  • Reduce the mixer to low speed and slowly add the carob mixture until combined.
  • Fold the flour mixture into the carob / egg mixture.
  • Pour into the pan and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool completely in pan.


  • Cut the cake into squares or circles as you see fit, into three layers.
  • Layer 2 Tbsp of blackcurrant jam between each layer.
  • Cover with blackcurrant cream cheese frosting and sprinkle with almond slivers.

Chunky Carob Cake – Ridiculously Allergy Friendly!

Chunky Carob Cake

There are few names I’d put on my “soul-mate” list.  Nina Simone.  William Shakespeare.  James McAvoy (did you SEE X-Men First Class?  Totally redeemed the franchise from Wolverine and washed the bad taste of Bridesmaids out of my mouth).

In all seriousness, while I am surrounded by so many loving, special people, I am particularly grateful for my dear friend Lyndsey – a soul-mate if there ever was one.  We met through my college boyfriend over a dozen years ago, and aside from the many things we naturally had in common, we shared a history of chronic illness.  There’s no way I could summarize our friendship – but let’s just say we’ve been an ear, a shoulder, a hug, the voice on the other end of the phone that won’t hang up… I don’t know where I’d be without this woman.

So on my quick days off I scooted my little blue car down to DC to visit her and her husband, two of my favorite people in the whole world!  

Lyndsey is still suffering greatly from her illness and deep digestive problems, and her diet completely eliminates grains, sugar, chocolate, fruit, any sweeteners, caffeine, alcohol, certain meats and fishes, fried foods, certain vegetables and is pretty much devoid of any sweet indulgences. I lived like that for several years but never as long as she, and don’t know how she hasn’t gone ballistic on a grocery store or restaurant by now.

But carob! Oh, yes, Lyndsey can have carob!

So the other morning she showed me how to make her “Chunky Cake”.

This cake is chocolate-free, sugar-free, grain-free / flourless, oiless, nut-free, low-carb, high-fiber, low-glycemic.  Really.  It does have ghee (clarified butter) so it’s not dairy free completely, but you can easily substitute with coconut oil or a fat of your choice.

And it’s incredibly easy – all ingredients mixed in a bowl and poured in a pan!

I was amazed at how light and airy the carob cake came out, while still packing a delicious aroma.  I’m going to have some fun experimenting with the recipe at home, using coconut products, tucking the batter around almond butter, soaking vanilla beans in almond milk.  But for now, here’s the original recipe.  Enjoy!

Moist and light Chunky Carob cake


  • 2 eggs
  • 1 1/2 cup ground flax
  • 1 cup carob powder
  • 2 cups warm water
  • 1/2 cup melted ghee
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves


  • Preheat oven to 325°.  Heavily grease a pie plate or single cake pan.
  • Mix all ingredients in a large bowl (in no particular order) with a whisk until thoroughly combined.  The resulting batter should sort of glop a bit off the whisk and not run completely smooth.  Because of the goopy result of using flax, Lyndsey describes it as “falling like boogers”.  One of the thousands of reasons why I love her so much.
  • Pour into prepared plate and bake for about 30 minutes, or until a toothpick or fork inserted comes out relatively smooth.

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