Gillian’s 6-minute carob cake (vegan)

While staying with Gillian, I had the honour and privilege of cooking together in her exquisite kitchen. I left fulfilled and inspired with a favourite book tucked into my suitcase and a bundle of recipes. This is one of the dishes we cooked together for Christmas Eve dinner. It is a celebratory cake that Gillian bakes for all birthdays, celebrations and special occasions. Sometimes, cocoa powder is used instead of carob powder; in summer, it is decorated with fresh strawberry slices, and in winter, pomegranate seeds are used.

Gillian possesses a divine talent for cooking, a grace that flows through her to create a perfect balance of tastes, leaving a feeling of deep satisfaction and contentment.  Each dish is created with such pure intention and ease – a delight for the senses.

Here are a few more photos of our trip—still on Paul and Gillian’s idyllic property. I spent almost a week there, and it felt like a retreat. I woke early, painted in silence, and had morning tea by candlelight. Then, just as the light started to change, I would bundle myself up, camera in hand, and venture out of my warm, little room, walking the surrounding forest, breathing in the silence, and soaking up nature’s soft beauty in the morning golden light.

Gillian’s 6-minute carob cake

Recipe adapted from ‘Enlightened Eating’ by Caroline Marie Dupont.

It is a fast and delicious treat that can be mixed directly into the baking pan.  The recipe says that it is not necessary to grease the pan, but I have not been brave enough to try that.  

Carob is a naturally sweet, nutritious little gem.  The taste of carob does vary – I prefer using a lighter variety.

For the best result, I make this cake the day before and keep it in the fridge.

ingredients

1½ cups/180g whole-spelt flour

⅓ cup/40g unsweetened carob powder

1 tsp baking soda

½ tsp salt

1 cup/130g coconut sugar (or unrefined cane sugar)

½ cup/110g good quality olive/neutral-tasting oil

1 cup/230g cold water

2 tsp/10g vanilla extract

2 Tbsp/26g vinegar – I use apple cider vinegar

preparation

1. Preheat the oven to 375F/190C. Grease an 8-inch square or round baking pan.
2. Mix the flour, carob, baking soda, salt, and coconut sugar in the greased baking pan and stir to combine – set aside.
3. In a large measuring jug, measure and mix together the sunflower oil, water, and vanilla extract.
4. Pour the liquid ingredients into the baking pan and mix the batter with a fork or small whisk.

5. When the batter is smooth, add the vinegar and stir quickly. The baking soda and vinegar will react, creating pale swirls in the batter. Stir just until the vinegar is evenly distributed throughout the batter.

6. Bake for 25-35 minutes or until a toothpick inserted comes out clean.  When cooked, remove from oven, set aside to cool completely, and refrigerate for 30 minutes.

carob glaze

I love this glaze; it is so simple and has minimum ingredients.  What is created is a thick (because of the coconut oil), pourable glaze with no nasty sugars or powders.  The coconut oil is liquid when heated and solidifies when in contact with the cold – because of this, it plays an important role in thickening this glaze.

ingredients

2 Tbsp/20g cold-pressed coconut oil – melted

⅓ cup maple syrup

⅓ cup carob powder

preparation

1. Melt the coconut oil in a small saucepan, then turn off the heat.
2. Add the maple syrup and carob powder and mix with a small whisk or fork until smooth – set aside to cool.
3. Remove the cake from the fridge and drizzle over the glaze.  When ready to serve, decorate it with strawberry slices or pomegranate seeds and sprinkle it with dried shredded coconut.

Goodness shared from Stacey

Baked by Gillian

Decorated by Elias