Opulent moist fudgy Carob and Thyme Cake with toasty chocolate like carob, citrus-laced thyme in an earthy black turtle bean pastry.
Gear up your loins for a tasty bite. And, melt.
Have you ever tried carob?
This dish will vaporise any belief vegan food can’t be super yummy.
Make this:
- When you’re looking for a less bitter chocolate substitute or simply ran out of chocolate
- When you’ve just been to the beach and fancy a little bit of decadence as you swig down that Expresso Martini
- When you’ve got you’ve got your favourite Aunt Betty over for supper as you reminiscence about your childhood
Carob and Thyme Cake was inspired when I’d discovered to my repulsion (not really, just saying that for dramatic effect), I’d run out of chocolate. I did have carob instead. I also had a wild thyme plant that had these gorgeous swirls of sprigs dangling from their perch.
Carob is a legume, high in anti-oxidants and it’s made from dried, roasted carob tree pods. It. Is frequently used as a popular chocolate substitute.
This Cake is vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
Pressure cooker
High speed blender
Oven
Food processor
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 150g black turtle beans
- 25g almonds, blanched ground
- 25g millet
- 50g carob powder
- 100g unrefined cane sugar
- 1tsp baking soda
- Pinch of salt
- 50ml oil
- 40ml filtered water
- ½ lemon, juice
- Few sprigs of thyme
Instructions
- Soak the black beans in water for about an hour.
- Pressure cook the black beans for 30 minutes. Drain and place on a sieve. Set to one side.
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Line a cake tin with olive oil and line with parchment paper.
- In a high-food processor grind the almonds, millet, sugar and salt. Transfer to the mixing bowl with the carob powder and baking soda and swirl in with a spatula.
- In a food processor mix together the beans, water, oil and lemon juice. Transfer to the mixing bowl with the water and oil.
- Springle in a few thyme leaves.
- Pour the mixture into the cake tin.
- Cover the tray in aluminium foil and bake in the oven for 50 minutes
- Remove from heat and set to one side until cool.
