Carob, Beetroot and Pecan Cake
I know I said carob... I beg of you, please don't click away just yet!
Personally, I do enjoy carob (and it makes a great caffeine free chocolate alternative), so I enjoyed this cake. But, my more "carob cynical" husband also enjoyed this cake, and came back for more. We hope you enjoy it also!
This cake is inspired by a very tasty, but really very unhealthy and overly complicated chocolate beetroot cake, and the ease and convenience of my go-to carrot cake recipe. Beyond being tasty and easy to make, this light and moist cake is sugar free, dairy free, gluten free with a mild fruity-carob flavour.
Now, for all you die hard carob haters out there, you could make this cake on cocoa powder instead, however, the resulting cake will not be as sweet... carob is not bitter like cocoa.
Notes:
- The GF flour I used was a combination of maize starch, tapioca flour, rice flour, and guar gum... I have good success with this in everything from bread, pizza dough, crackers, to cakes.
- You need to use roasted carob powder... it is brown.
- I used 1 very large peeled beetroot in this recipe.
Happy Baking!
Preheat oven to 180 degrees celcius. Grease (with a little extra olive oil) a 20 cm round spring form cake tin and line with baking paper.
Sift all your dry ingredients into a large bowl. Whisk to combine, add the pecans and beetroot and stir to distribute.
In a separate bowl or jug, whisk together the maple, oil, vanilla and eggs, to combine.
Add wet ingredients into dry ingredients and mix with a spatula until there is no dry flour. Pour/spoon mixture into your prepared cake tin. Decorate the top of the cake with extra pecans.
Bake in the middle shelf of the oven for 55 - 60 mins, or until an inserted skewer no longer looks gooey.
Allow to cool on a cooling rack for at least 10 minutes before removing from the cake tin. Best enjoyed warm or at room temperature.
Ingredients
Directions
Preheat oven to 180 degrees celcius. Grease (with a little extra olive oil) a 20 cm round spring form cake tin and line with baking paper.
Sift all your dry ingredients into a large bowl. Whisk to combine, add the pecans and beetroot and stir to distribute.
In a separate bowl or jug, whisk together the maple, oil, vanilla and eggs, to combine.
Add wet ingredients into dry ingredients and mix with a spatula until there is no dry flour. Pour/spoon mixture into your prepared cake tin. Decorate the top of the cake with extra pecans.
Bake in the middle shelf of the oven for 55 - 60 mins, or until an inserted skewer no longer looks gooey.
Allow to cool on a cooling rack for at least 10 minutes before removing from the cake tin. Best enjoyed warm or at room temperature.
