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Chia and Carob Cake on the Plate with Fork

Chia and Carob Cake

Try our Chia and Carob cake this Easter. 
Carob is a great alternative to chocolate since it has a chocolatey taste,  it’s also high in protein, a good source of fibre, contains essential vitamins and is low in fat and caffeine-free.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Servings 6

Ingredients
  

  • 3 tbsp chia seeds
  • 1 cup coconut water
  • 1/2 cup almond meal
  • 1/2 cup gluten free self-raising flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup coconut water
  • 1/2 cup carob powder
  • 1/4 tsp baking powder
  • 2 eggs
  • 2 egg whites
  • 1/4 cup dates (diced)
  • 1/2 tsp mandarin zest (finely grated)
  • Pinch of sea salt
  • 100g fresh or frozen cherries or blackberries

Instructions
 

  • Preheat oven to 180C and line a 20cm baking tin with baking paper.
  • Soak chia seeds in the coconut water for 5 minutes until they start to gel.
  • Place all ingredients (except soaked chia seeds and cherries) in a large mixing bowl and whisk together until smooth. Add soaked chia seeds  and combine well. When mixture is combined it should be quite runny.
  • Pour mixture into lined tin and scatter over fruit. Bake for approximately 35 minutes until firm to the touch. Cool for 5 minutes in the tin, then remove from tin and cool on a wire rack. Serve cut into wedges.