Carob, also known as carob or carob tree, is a plant native to Mediterranean regions. It is often used for its fruits and seeds, which have a variety of uses. Carob powder is often used as a substitute for cocoa because it has a sweet, chocolate-like flavor but is naturally low in caffeine and fat. It is used in baked goods, candies and beverages. In my cake with carob, the topping is flavored with carob for an incomparably delicious treat.
Cake with carob topping
A cake in a class of its own. Carob gives the cake that little bit extra. It has a sweet, malty taste and is a good alternative to cocoa.
Cake with carob topping
Ingredients
- 250 g whole spelt flour
- 1/2 sachet of baking powder
- 80 g date flour
- 120 g soy yogurt
- 15 g psyllium seed husks
- 10 g tapioca starch
- 200 ml soy drink
For the topping
- 115 g soy yogurt
- 10 ml soy drink
- 10 g carob powder
- 10 g date flour
Instructions
- Put all the dry ingredients for the dough in a bowl and stir briefly.
- Mix with soy yogurt and soy drink to make a creamy batter.
- Preheat oven to 180 degrees celsius top/bottom heat.
- Line a loaf pan with baking paper.
- Pour the dough into it.
- Mix all ingredients for the topping.
- Pour onto the dough and spread gently.
- Bake in the oven for about 45 minutes.
Tip
Carob has a unique taste and harmonizes well with other flavours, such as vanilla, cinnamon or similar. Simply experiment with different spices.
Interesting to know
Cake with carob tastes tremendously delicious. Simple and quickly baked with a certain flavor.
