I made this moist and fluffy cake yesterday for a friend's birthday. It is big- makes 24 small portions or probably about 20 larger ones. Our friend chose carob instead of chocolate for its natural sweetness and the fact that it does not contain even a trace of caffeine. I used 3 different sweeteners: mainly dates, with a little agave nectar, and maple syrup for the filling and icing. Maple syrup is actually about 63% sucrose, so is maybe a little bit "naughty" for those of you who are avoiding sugar, but at least it's natural. I went shopping for healthier oils and found rice bran oil; it is very light, chloresterol-free, high in vitamin E, antioxidants and plant sterols. It does not produce trans-fats when heated, like most other oils. You could decorate this cake with any fruit which looks good cut, like strawberries or starfruit (carambolas)- I just happened to have kiwis to hand.
800g s-r flour
8 tabs baking powder
5 tabs carob powder
2 tsps vanilla essence
800ml soya milk
300ml rice bran oil (or you could use organic sunflower oil )
300g stoned dried dates, finely chopped with 150ml water and 100ml agave nectar
- Prepare the dates by simmering to a paste in the water, mashing until they are quite smooth, then stir in the agave and vanilla.
- Mix the flour and baking powder in a large bowl
- Combine the oil and soya milk, and add to the dry ingredients
- Mix in the date/ agave paste and beat well for about 2 minutes.
- Put into 2 greased and lined (or silicone) 26cm/101/4" round cake tins and bake in a preheated oven at 180C for 1/2 an hour, or until a skewer inserted into the cakes comes out clean.
8 level tabs tahini
8 level tabs maple syrup
2 level tabs carob powder
a little desiccated coconut for sprinkling
thinly sliced fruit
- Mix all ingredients together except the coconut and sliced fruit
- Fill and cover the cake, then decorate with fruit and coconut.