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Carob, cardamom and meringue cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

You just need a bowl and some simple ingredients to make this super cake.

Course: Dessert
Servings: 12 portions
Author: Gaspar Carreira
  • 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
  1. Preheat the oven to 180°C

  2. 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.

  3. 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.

  4. Let cool.

  1. 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.

Recipe Notes

*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.