Name: Carob Raspberry Loaf Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup toasted red quinoa flour; ⅓ cup green banana flour; ⅓ cup carob powder; 1 tsp baking soda; ½ tsp sea salt; ⅓ cup maple syrup; ⅓ cup unfiltered extra virgin olive oil; 2 flax eggs ( 2 tablespoons of ground flax seed & 6 tablespoons of filtered water); ¾ cup non dairy milk ( I used homemade walnut milk); 1 tbsp apple cider vinegar; 1 tsp vanilla extract; 6 oz package of red raspberries

When creating recipes there’s always trail and error. I started the concept of this cake recipe about a month ago. The first time making this cake, it was too dry and very crumbly. So I had to go back to the drawing board. My desire was to create a rich tasting cake that resembled chocolate but was gluten free, dairy free and low in sugar. But I didn’t want to stop there. I’ve always liked the combination of chocolate and fruit, strawberries & chocolate, orange & chocolate, raspberries & chocolate. So I wanted the cake to have the contrast of a fruit. I wanted to make this cake to where this would be a great for anyone with food intolerances like chocolate, gluten and dairy. I also wanted it to be a cake where even someone watching their sugar levels could have a slice.

The Trial Bake

After the first trial bake I told myself this could be a winner with a little work. However other recipe ideas (turnovers and sourdough recipes 🙂 ) came up and completing the conception of this cake was pushed to the background. However this carob and raspberry combo was never out of mind or sight especially since notes made during the first bake never left my coffee table.

Take Two

So 30 days later this cake was still on my mind and the notes were still on the coffee table. 🙂 I headed back to the kitchen to try this recipe again. The changes I needed to make:

bring more carob to the table to mimic a chocolate flavor
increase moistness
increase the cake binding factor

Now here’s the thing I try to be very careful when putting together a recipe in hopes that it doesn’t take too many trials before it works out. The reason is the cost involved! Imagine spending money on ingredients like raspberries, carob and red quinoa for 4-5 bakes! The most times I’ve ever had to bake to get a recipe right has been three times. But there’s lots of research and a little math that goes into creating a recipe before hands on production. So I’m very happy to say the second go around came out beautifully.

The Ingredients

Most of the ingredients didn’t change from the first time. I used toasted red quinoa flour, that I toasted and ground myself using a high powered blender. Red quinoa flour is my preference for this recipe due to the dark color. I also used banana flour which gives structure and a nice brown color. The object was to make the cake dark like rich chocolate so the combination of the red quinoa flour, banana flour and carob definitely achieved that. I also increased the amount of carob powder from three tablespoons to 1/3 cup to give more of a chocolate like flavor and look. (*High quality carob powder is a must. I use this brand.) The original cake used stevia as a sweetener. I switched up and decided on maple syrup as a sweetener which gave more moisture and binding activities to the cake. The first go around I used one flax egg, this time I increased it to two flax eggs to help bind the cake together. The previous oil I used for the cake was coconut oil. This time around I used olive oil. My thoughts on this was that the richness of the olive oil would blend nicely with the carob and be a nice contrast with the raspberries.

*Side note: Did you know baking with olive oil helps to keep baked goods fresh longer due to the high levels of Vitamin E.

The Results

When putting together all my changes I immediately saw the difference in the batter. This batter was darker in color and looked more like chocolate. I also liked the consistency of this cake batter. Everything seemed to be going as how I envisioned it. I decided to put the batter into two smaller cake loaves instead of one big loaf cake. I did this to shorten the bake time. Now the final test for all the improvements…baking. Whenever testing a recipe for the second time I’m always filled with apprehension about the bake. It can be so disappointing for the bake to not come out like envisioned. The timer went off and when the cakes came out they looked so rich, dark and beautiful. Now I had to wait for them to fully cool so I can taste.

The Taste

After the cakes completely cooled, I sliced one. Yay! It was just what I wanted. The cake texture is similar to a moist cakey brownie. The taste is chocolatey with bright, slightly tart notes from the raspberries. The sweetness level is perfect. I wanted to achieve a cake you can have any time of the day. And I believe I did that.

Some Notes

Here’s some notes to consider when trying this recipe. The bake time will vary depending on the baking pans you use. Most times when baking, the smaller the pan the less baking time. The cake might be a little soft in the middle after the recommended baking time. Don’t worry about that just think about brownies and how when you bake brownies they’re a little soft but when they cool they set up nicely.

You can also use cupcake pans to place the batter in, but again adjust your baking times.

Storage in the refrigerator is a must due to the raspberries. The cake will keep nicely for 3 to 5 days in the refrigerator. You can also slice the cake and freeze the slices.

The Recipe

AuthorDesireeCategoryDesserts, Gluten FreeDifficultyIntermediate

There is no wheat, chocolate, dairy, animal products or refined sugar in this cake. The texture is almost like a cakey brownie and the raspberries add a beautiful contrast against the carob.

Prep Time20 minsCook Time30 minsTotal Time50 mins

1 cup toasted red quinoa flour

⅓ cup green banana flour

⅓ cup carob powder

1 tsp baking soda

½ tsp sea salt

⅓ cup maple syrup

⅓ cup unfiltered extra virgin olive oil

2 flax eggs ( 2 tablespoons of ground flax seed & 6 tablespoons of filtered water)

¾ cup non dairy milk ( I used homemade walnut milk)

1 tbsp apple cider vinegar

1 tsp vanilla extract

6 oz package of red raspberries

I would suggest making the quinoa flour a couple of days before making the cake.

To make the toasted red quinoa flour. All you have to do is take about a cup and a half of red quinoa, wash the quinoa with water, strain the water from the quinoa and let dry. Normally I let it dry overnight. After it's dried, layer the quinoa in a thin layer on a cookie sheet. Place in a 250 degrees oven letting the quinoa toast. Be mindful to stir the quinoa around to prevent burning. It's challenging to tell when the red quinoa is toasted but you will smell it and if you look closely you will see that the quinoa is a little darker in color.

After the quinoa is toasted, let cool. Place quinoa in a high powered blender and blend to a flour consistency.

*I like to toast the quinoa to remove the bitter taste quinoa has, especially when making desserts.

First preheat oven to 350 degees

In a bowl place all the dry ingredients which are: the quinoa flour, green banana flour, carob powder, baking soda and sea salt. Whisk all together.

In another bowl place the liquid ingredients: oil, flax eggs, maple syrup, non dairy milk, apple cider vinegar and vanilla extract. Whisk all together.

Pour the whisked dry ingredients into the whisked liquid ingredients and stir everything together until the dry ingredients are incorporated fully into the liquid ingredients.

After everything is mixed together fold in 3/4 of the container of raspberries into the batter.

Take two small loaf pans (mine were 7x4x2) mine were paper loaf pans. If you have regular pans, lightly grease them with a little oil before placing the batter in the pans.

You can also use a cupcake pan lined with cupcake liners. In this case you will wind up with cupcakes! 🙂

Scoop the batter into the prepared pans. And place the remaining raspberries on top of the batter.

Bake in a 350 degree oven for 30 to 35 minutes. Now if you decide to use a cupcake pan, the time might be a little less (I would say 20 to 25 minutes). You can check to make sure it's done by inserting a toothpick in the middle of the cakes and the toothpick comes out clean.

Cook cakes on a wire rack. They should be completing cooled before eating.

Slice and enjoy! Store any leftovers in the refrigerator. It tastes amazing cold!

Ingredients