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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
Servings: 6
Course: Dessert
Ingredients Method

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

Method
 

  1. Preheat oven to 180C and line a 20cm baking tin with baking paper.
  2. Soak chia seeds in the coconut water for 5 minutes until they start to gel.
  3. 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.
  4. 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.