You can’t tell me you don’t like fluffy cakes, if you say that you’re lying, impossible not to love such a fluffy cake, right? And, if you have not yet convinced the fluffiness, add a lot of flavor with two ingredients that are very tasty and full of nutrients, carob (known to be a substitute for cacao although I personally think that only can replace it in the color) and cardamom, a well-known spice in the Middle East that little by little won a place in Western food and recipes, giving an incredible and unique touch to recipes both sweet and savory.
And as if that were not enough, besides being rich, healthy, fluffy and tempting, this cake has a healthy meringue on top that gives it an amazing touch of texture and sweetness that goes perfectly with the cake. And I clarify that it is healthy because it does not contain refined sugars, replacing it with hot honey or maple syrup, which works in exactly the same way!
The final touch? A splash of carob sauce, made with carob syrup and carob flour, a delight.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Carob, cardamom and meringue cake
You just need a bowl and some simple ingredients to make this super cake.
- 2 cups oat flour 240g
- 1/2 cup buckwheat flour 60g
- 1/2 cup cornstarch 110g
- 1/2 cup carob flour 80g
- 2/3 cup coconut or muscovado sugar 160g
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp cardamom
- 1/4 cup liquid oil 60ml
- 1 cup milk of your choice 240ml
- 2 eggs or 3 egg replacement*
- 3 egg whites**
- 1/3 cup honey or maple syrup 100ml
Preheat the oven to 180°C
In a large bowl mix all the dry ingredients making sure they are well integrated. Forms a hole in the center and put the eggs and oil, mix until it is all well integrated and go adding the milk little by little while you beat.
Once all mixed bake in a non-stick mold of about 20x30 cm for 18-20 minutes or until when inserting a stick it comes out dry.
Beat the egg whites or the aquafaba until point snow, which means that they have already taken consistency, while heating the honey or syrup without it boiling. Pour the hot liquid over the mounted whites and beat at high speed until it cools. Put on the cake and keep in the refrigerator.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.
** For vegan/egg-free option you can also use aquafaba, the liquid from the chickpeas (I recommend the canned one since it has the exact concentration) or Orgran type egg replacement with which you can also make meringue, in the second case follow the instructions in the box.