Carob Chip Cake

2 Cups Gluten Free Flour 3 servings of Egg replacement (I use Bob Mill’s Egg Replacement) 1/2 Cup of Almond Milk (Add more if you find mixture too thick as it depends on the type of flour you use for baking) 1 Cup Carob Chips 1 Tbsp Vanilla 3/4 Beet Juice 1 Tbsp Vegan Butter 1/2 Cup of your choice of sweetener ( Cane Sugar,Agave, Honey, Stevia)

For Garnish

1/2 Grated Beet

For Icing

1/2 Cup Cacao powder 1/2 Cup Carob Chips 1/3 Cup Coconut Oi


  • Preheat oven to 375 C

  • Grease Baking pan with coconut oil or vegan butter

  • Mix wet ingredients including egg replacement then add flour in while mixing until smooth consistency.

  • Pour batter in pan and Bake at 375C for 30 min

  • Remove Cake from oven and cool and rack

  • Take melted Carob and pour evenly across caked ensuring all sides are covered

  • Place cake in fridge to cool ( until icing is hardened on all sides excepte middle)

  • Place garnish on top of middle of cake ( which should be slightly hard but not fully)

  • Place Cake back in fridge until desired removal time

  • Cut and serve


  • Put coconut oil in frying pan on medium heat

  • Add Grated (Dried) Beets to frying pan and sprinkle cane sugar on top

  • Remove as soon as it starts to get a little crispy (don’t let it get too brown).  Set it aside


  • In a pot add coconut oil, place pot on stove turn to medium heat.

  • Add Cacao Powder and Carob chips.  Stir until mixture melts keep on low heat or remove pan but keep on stove (where it is still hot)

1 view0 comments

Follow Our Instagram


<script id="mcjs">!function(c,h,i,m,p){m=c.createElement(h),p=c.getElementsByTagName(h)[0],m.async=1,m.src=i,p.parentNode.insertBefore(m,p)}(document,"script","");</script>

 All images copyright rights reserved © Abigail Kodua