Easy-Bake Carob Cake
WELCOME TO MY BLOG! I’M EVANGELINE & A MOM. ALSO, AN RMT, AYURVEDA-YOGA COUNSELLOR & HEALTH COACH. I STARTED MY BLOG DURING COVID TO STAY CONNECTED TO MY CLIENTS AND SHARE MY LOVE OF COOKING HEALTHY, AYURVEDIC MEALS.
AYURVEDIC COOKING TAKES A BALANCED, HEALING APPROACH FOR YOUR DAILY COOKING NEEDS. YOU WILL FIND SIMPLE, EASY TO MAKE NOURISHING MEALS I HAVE MADE FOR MY FAMILY, WITH A DOSE OF AYURVEDA & YOGA WISDOM.
My boys love chocolate—I can’t recall either of them ever turning down a slice of chocolate cake. But now and then, for a sweet treat, I like to give them a little break from the usual chocolate-and-eggs cake batter and bake this delicious carob cake instead. It has its own naturally sweet, rich flavour that they enjoy just as much. My son loves making it too—sometimes sneaking in a little cocoa powder for a playful blend of carob and chocolate, and the cake still turns out beautifully every time.
This cake is wonderfully adaptable too. I’ve swapped in buckwheat flour for a gluten-free option and used almond milk when baking for guests with dairy sensitivities. It can be enjoyed plain, or dress it up and decorate it! It’s a flexible, family-favourite recipe that always seems to bring smiles—whether it’s made with chocolate, carob, or a little of both.
If you’re looking for more easy, moist, egg-free sweet treats, check out my Egg-Free Blueberry Muffins and Cranberry Orange Muffins for a tasty change of routine.
Carob cake with warm berries and fresh whipped cream with a playful smudge of berry sauce on top.
Easy-Bake Carob Cake
Yield: 1 layer cake (6-8 slices)
Prep Time: 5 minutes
Baking Time: 30 minutes
ingredients
1 cup all-purpose einkorn flour
½ cup raw cane sugar
⅓ cup carob powder, about 5 Tablespoons plus 1 tsp
1 tsp baking powder
½ tsp baking soda
¼ tsp cinnamon powder
⅛ tsp salt
⅓ cup melted ghee or butter (about 50 grams)
½ cup whole milk
½ cup hot water
Instructions
Preheat oven to 350°F (175°C).
Line a 7–8 inch round baking pan with parchment paper and lightly grease. Set aside.
In a mixing bowl, whisk dry ingredients, then add milk and melted ghee and mix with a wooden spoon.
Add hot water last and mix again until just combined. The batter will be quite runny—this is perfect.
Pour the batter into the prepared baking pan.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool slightly.
Enjoy warm on its own, or let it cool completely before decorating.
When we’re celebrating birthdays or special occasions, warm berries and fresh whipped cream are go-to toppings.
Variations
Chocolate-Carob Blend: For a half-and-half option, replace 2 tablespoons of carob powder with cocoa powder for a chocolatey twist.
Gluten-Free: Swap einkorn flour for buckwheat flour or your preferred gluten-free blend. The texture may be a bit denser but still delicious.
Dairy-Free: Substitute almond milk or oat milk for whole milk and use coconut oil in place of ghee.
Enjoy!
Ayurveda & Baking
My baking is simple, and with incorporating Ayurveda into it I use wholesome, fresh ingredients, organic when possible, and some substitutions to create healthy, balanced, yummy desserts:
instead of using vegetable oil, which are heavily refined, I use melted ghee. Read the benefits of ghee here. Olive oil or coconut oil is also an option. Coconut oil is heavy, and can be aggravating for several reasons—for example, if you have chronic digestive issues, you have a kledaka kapha imbalance, you have coconut regularly living north of the equator.
eggs and milk together are common ingredients in cakes and batters. Milk is a rich, heavy food with lot of soma energy. Since milk is not compatible with just about any food except grains and sugar, I sometimes use arrowroot or tapioca flour as the binding agent instead of eggs.
Arrowroot and tapioca flour can also be added when gluten-free flour is used, about 1-2 tsps per cup of gluten-free flour.
instead of refined sugar, I turn to unrefined or less refined cane sugar such as sucanat and muscovado. Honey is best not used in baking as it turns toxic when heated. When using maple syrup as your sweetener of choice you will need to add about 2 Tablespooons more flour.
instead of refined flour I use whole grain flour.
yeast causes bloating and gas and can lead to digestive issues; for example, when making pizza, I go with a flatbread like a simple chapati for the crust.
I use soma salt in my cooking and baking. Soma salt is a rock salt with a cooling property- not aggravating for pitta dosha, and is high in minerals. In Ayurveda’s ancient text Charak Samhita, Soma salt is considered the best salt of the eight types listed.
