If you read my blog posts, you know that I’m on a high-carb, low-fat diet, and currently, I’m following Nina and Randa’s clear skin diet, which doesn’t allow any extra fat for at least 6 weeks. I’m in the third week, and I love it.
I had my birthday a week ago, so I let myself indulge in this vegan, low-fat, oil-free carob cake. As you know cacao has a lot of fat, also a lot of people can be sensitive to it.
What is carob?
The carob tree, or Ceratonia siliqua, has fruit that looks like a dark brown pea pod, which carries pulp and seeds. Carob is a sweet and healthy substitute for chocolate. It also has way less fat than cacao, so it’s a healthier alternative. I don’t consume it on a daily basis, but once in a while when I feel like eating chocolate, I make a dessert with it.
The base of the cake was inspired by Nina and Randa’s recipe, which is in their book, called The Clear Skin Diet.
I made my own version of it, I also made a frosting which has only two ingredients: dates and carob powder.
Dates are so beneficial for you.
“Dates are amazing for the digestive system. As one of the most anti-parasitical foods on the planet, dates destroy and sweep away parasites; yeast, mold, and other fungus; heavy metals; viruses from the gut. (…)
Contrary to popular belief, dates are also an ideal food for people dealing with diabetes and hypoglycemia, because they deliver vital glucose to the liver.
Dates are rich in nearly 70 bioactive minerals that support the adrenal glands to help you handle life’s daily challenges.”
If you are worried about the natural sugar content, well don’t be. I talked about the connection between sugar and fat in our diet in my last post, called What is Starch-based diet?
I also added blueberries to this cake, although I know eating fruits is the best to consume on its own, and they don’t really do well with grains, that’s why I don’t really like to eat fruits with porridge, it affects my skin right away. But once in a while, it’s fine if we cheat a little bit:) You don’t have to be perfect all the time.
Blueberries have a lot of antioxidants, they are fighters of free radicals. They slow down the aging process. They are an excellent source of iron, magnesium, selenium, zinc, the also have omega-3, omega-6, and omega-9 fatty acids. Especially wild blueberries.
They are true brain food and also really beneficial for your eyes.
Prep time: 25 minutes Cook time: 30 to 40 minutes Servings: 4-6
- 1/3 cup (82 g) unsweetened applesauce
- 1/2 cup (120 ml) maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 2 cups (480 g) spelt flour or gluten-free flour blend
- 1/4 cup (60 g) carob powder or no-fat unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 500-600 g (1,1-1,3 lb) dates
- 1/4 cup (60 g) carob powder
300 g blueberries
- Soak the pitted dates in warm water for 10 minutes.
- Preheat oven to 176 C (350 degrees F).
- Line two or three (depending on how many layers you want) 20 cm (8-inch) square cake pan with parchement paper or use a nonstick silicone baking pan.
- In a medium-size bowl, combine the dry ingredients.
- In a smaller bowl, stir together the wet ingredients and 2/3 cup (158 ml) water (or more if needed, a thicker consistency is the goal, not too runny)
- Make a hole in the center of the dry ingredients, and pour the wet ingredients into the hole. Mix the batter gently with a cake mixer or whisk.
- Add the batter to the cake pans evenly, and bake for 30 to 40 minutes, or until a toothpick inserted into the middle comes out clean.
- For the frosting, remove the water for the dates, squeeze the dates really well, so they are not too wet, and add them to the food processor or high-speed blender with the carob powder. Blend it until smooth.
- Once the cakes are cool, remove them from the pan. Put the bottom layer on a plate, and spread some frosting on it. Add some blueberries. Put the top layer on it, and spread the rest of the frosting all over the cake. Decorate the cake with more blueberries.
- Store cake in refrigerator for 3-4 days.