Thursday, 10 May 2012

Red velvet carob cake

This was another one of my carob experiments, and yes it is also another single serving mini cake. It also happens to be an opportunity to test out a few other more unusual ingredients- namely teff flour and red palm oil.  I haven’t had much experience of either, but after reading lots of good stuff about their nutritional value I was keen to give them a try.

I will warn you now, red palm oil is bright orangey-red and it stains if you get in anywhere you don’t want it to be….wear an apron…you have been warned!

Red palm oil is strong in flavour when compared to the coconut oil I more typically use, the natural red pigment is due to the unrefined nature of the oil and the oil itself is full of vitamins and antioxidants, most significantly vitamin E , betacarotenes and co-enzyme Q10.

This recipe uses the dominant flavours of the carob and raspberry to carry the red  palm oil so that it does not dominate the sweet cake with its slightly savoury taste, you won’t notice it in this recipe. I would advise using strong flavours in conjunction with red palm oil, unless you are opting for a savoury dish where you want the natural flavour of the palm oil to come through.

By the way, you can quite easily sub the red palm oil for coconut oil in this recipe, and the teff flour for another GF grain, it should still work just fine!  The ‘red velvet’ title was generated by the use of the red palm oil along with raspberries, however the photos give the impression of a much more ‘brown’ chocolatey cake…oh well the thought was there.  

Either way, I promise you this little light and fruity dessert with a chocolately twang is worth it, and with just a couple of minutes of your could you resist?  I used my silicone egg poach again…I’m having so much fun playing with it, and also added a ‘surprise’ sweet berry centre, but again that’s optional.  

I also got a little bit more carried away and with few small tweaks to the recipe I made red velvet carob pancakes…you can find the recipe for those in my guest post here! P.s I had some help to eat the pancakes…I’m not quite that greedy.

Recipe: Red velvet carob cake for one

Serves 1


2 tbs teff flour
2 tsp carob
½ tsp baking powder
Tiny pinch salt
½ tsp vanilla extract
2 tbs pureed raspberries (I used frozen)
1 tbs red palm oil
1 tsp agave syrup
Up to 2 tbs soy milk/juice
2 tsp sugar free jam- optional for centre and for glaze


Mix together well in a small bowl. In another greased/lined small microwaveable dish (or use a silicone egg poach!) spoon half of the mixture, add a dollop of jam to the centre and then spoon the remaining batter on the top.

Microwave for 1 minute at full power. Test gently with the tip of your finger and if the sponge springs back you’re done!

Serve with a little extra sugar free jam and vegan cream or yoghurt of desired.

 ...and for the pancake version..... find me here!

This recipe has been linked with Allergy Free Wednesdays.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.


  1. Wow, I can't help drooling. I just love the red velvet carob cake
    Well done!
    If you submitted your red velvet carob cake photos to , I'll bet they will make you on the home page.
    Gosh, you have made me sooo hungry !

    1. Thank you!...I will check that site out now :-)

  2. I'm so excited to have this recipe! I REALLY love carob. It has such a wonderful nutty/malty flavor. Can't wait to try this one. What would you suggest for the bake time using a conventional oven? I happen not to have a microwave! hehe Thanks for sharing! :)

    1. Hi Gabriela, I am loving carob too and have plenty more recipes to try it out with! I have not tried this recipe in the oven and it would depend upon the shape and depth of your mold. I would suggest 10-15 minutes but check with a toothpick to see when cooked through. If you want to carob flavour to come through i'd advise using a mild oil and not the red palm as I used since this has a much stronger flavour. Hope it works out well for you!

  3. This is so creative, and your pics are beautiful, nice work! Thanks for sharing on Allergy Free Wednesdays! Don't forget to provide a direct link back to the party in your post for a chance at being featured!

    1. Thank you Tessa, I have provided a link back now...I thought I had done before but in my confusion of having never taken part in a link party before I must have forgotten! Thank you for reminding me! :-)

  4. What a moist and perfect cake! I will be featuring this fantastic recipe on Allergy-Free Wednesdays this week :)

    1. Hi Laura, that's fab thank you so much!

  5. Yum, this looks so good! I love raspberry and carob together! ;-)

  6. Thanks Vicky! you could easily sub other flours and oils for the ones i have noted too.

  7. Looks great! I'm going to try it with coconut oil. Palm oil has health benefits but please note that it has some controversy as its farming is destroying gorilla habitat. Here is a link abou it:

  8. Hi Anardana, Cocout oil would be fine too- that is my usual oil of choice and i just fancied a change here. I will have a look at that artical, thanks.


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