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Light Carob Cake

Light Carob Cake
Yield
1 L (1 qt) cake, serves 6–8
Time
50–60 min
Gluten-Free Oil-Free

A light, moist carob cake made with whole soybeans and naturally sweetened with honey. Delicious served warm or cooled, with a vanilla-style sauce.

Ingredients

  • 5 dl (2 cups) soaked soybeans (from 2 dl / ⅘ cup dry soybeans)
  • 3 dl (1¼ cups) water
  • 1 dl (⅖ cup) honey
  • 0.75 dl (5 tbsp) carob powder
  • 0.5 tsp salt
  • 1 tbsp lemon juice
  • 1 ml (¼ tsp) vanilla powder

Instructions

  1. Soak the dry soybeans overnight, or for at least 8 hours. Drain and rinse before using.
  2. Preheat the oven to 175°C (350°F) on the convection (fan) setting.
  3. Add the soaked soybeans, water, honey, carob powder, salt, and vanilla powder to a blender.
  4. Blend until completely smooth.
  5. Add the lemon juice and blend briefly to combine.
  6. Pour the batter into an oven-safe dish with a capacity of at least 1 L (1 qt).
  7. Bake for about 35 minutes, or about 45 minutes for a double batch.
  8. Let the cake cool slightly before serving.

Tips & Variations

  • Serve with a vanilla-flavored topping for extra flavor — see the Sweet Millet Topping recipe.
  • Refrigerate leftovers and warm them gently before serving.

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Fruit-Meal · Vegetable-Meal · Dessert · Gluten-Free · Oil-Free · Special-Occasion · 15-30-Min