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
time...how 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
Ingredients
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
Method
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.
