Wholemeal carob, oat and orange cake
Wholemeal cake made with carob flour and rolled oats, scented with orange or mandarin. Carob gives it a mild liquorice flavour and a moist, brownie-like texture.
At a glance
- Prep15 min
- Cooking35 min
- Total50 min
- DifficultyMedium
Allergens
- Gluten
- Egg
- Soya
Who this recipe is for
A homemade cake to enjoy occasionally, with the natural sweetness of carob and no sweeteners.
Ingredients
Step by step
- Sift the wholemeal flour together with the baking powder; if any bran remains in the sieve, add it back to the sifted flour.
- Mix the sifted flour with the carob flour and rolled oats. Set aside.
- Beat the eggs at room temperature until frothy.
- Add the soya drink (or milk), olive oil, orange essence or zest, and vanilla sugar. Mix.
- Gradually add the flour and cereal mixture to the liquids, stirring until fully combined.
- Pour the batter into a tall ring mould or a square tin (brushed with oil and dusted with flour), filling only one third of the tin: it rises quite a lot.
- Bake in an oven preheated to 200 ºC; when you put the tin in, lower the temperature to 175-180 ºC and bake for 30-35 minutes.
- Do not open the oven door while the cake is rising, or it may sink and be ruined. Check it is done by inserting a skewer: it should come out clean.
- Leave to cool before removing it from the tin.
Adaptations
How to change it depending on the day. Each change keeps the dish, it does not replace it.
Less fat
Replace the olive oil with the same weight of very ripe mashed banana, or replace each tablespoon of oil with plain yoghurt.
Sweeter
For a sweeter cake, add 100 g of brown sugar and remove one glass (about 80 g) of wholemeal flour so it does not become too dry.
Soy-free
Use semi-skimmed milk or plain yoghurt instead of soya drink.
What it provides
Carob adds a sweet flavour and allows you to use less sugar in the recipe. It is combined with wholemeal wheat flour and oats, which provide fibre. It is still a sweet treat to enjoy occasionally, not an everyday food. Vanilla sugar counts as free sugar. The WHO recommends keeping free sugars below 10% of daily energy intake; 5% is a desirable target.
The dietitian's tip
You can use this cake as the base for a larger cake. It keeps well covered at room temperature for a couple of days.
What a recipe is not
This recipe fits into a plan; it does not replace one. It cures nothing and it is not calculated for one particular person: the quantities are indicative and will need adjusting to your case.
If you have a medical condition, take medication or follow a prescribed diet, check with your doctor or your dietitian before changing anything.
Other recipes that fit the same way
Baked egg with mushrooms and tomato
Egg and egg white baked on a base of grated tomato and sliced mushrooms, in a small earthenware…
Aubergine omelette with microwave sweet potato
A juicy omelette with pan-browned aubergine and onion, served with spiced sweet potato cubes cooked in the microwave…
Wholewheat couscous with chickpeas and vegetables
A vegan dish of wholewheat couscous sautéed with cooked chickpeas, onion, courgette and carrot, flavoured with soy sauce,…
Would you like a plan made for you?
A recipe fits or does not fit depending on what is going on with you. In clinic we build the whole plan around what you eat, what you tolerate and what you fancy.