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Carob Raspberry Loaf Cake

Prep Time20 minsCook Time30 minsTotal Time50 mins

There is no wheat, chocolate, dairy, animal products or refined sugar in this cake. The texture is almost like a cakey brownie and the raspberries add a beautiful contrast against the carob.

 1 cup toasted red quinoa flour
  cup green banana flour
  cup carob powder
 1 tsp baking soda
 ½ tsp sea salt
  cup maple syrup
  cup unfiltered extra virgin olive oil
 2 flax eggs ( 2 tablespoons of ground flax seed & 6 tablespoons of filtered water)
 ¾ cup non dairy milk ( I used homemade walnut milk)
 1 tbsp apple cider vinegar
 1 tsp vanilla extract
 6 oz package of red raspberries
I would suggest making the quinoa flour a couple of days before making the cake.

To make the toasted red quinoa flour. All you have to do is take about a cup and a half of red quinoa, wash the quinoa with water, strain the water from the quinoa and let dry. Normally I let it dry overnight. After it's dried, layer the quinoa in a thin layer on a cookie sheet. Place in a 250 degrees oven letting the quinoa toast. Be mindful to stir the quinoa around to prevent burning. It's challenging to tell when the red quinoa is toasted but you will smell it and if you look closely you will see that the quinoa is a little darker in color.

After the quinoa is toasted, let cool. Place quinoa in a high powered blender and blend to a flour consistency.

*I like to toast the quinoa to remove the bitter taste quinoa has, especially when making desserts.

First preheat oven to 350 degees

In a bowl place all the dry ingredients which are: the quinoa flour, green banana flour, carob powder, baking soda and sea salt. Whisk all together.


In another bowl place the liquid ingredients: oil, flax eggs, maple syrup, non dairy milk, apple cider vinegar and vanilla extract. Whisk all together.


Pour the whisked dry ingredients into the whisked liquid ingredients and stir everything together until the dry ingredients are incorporated fully into the liquid ingredients.


After everything is mixed together fold in 3/4 of the container of raspberries into the batter.


Take two small loaf pans (mine were 7x4x2) mine were paper loaf pans. If you have regular pans, lightly grease them with a little oil before placing the batter in the pans.

You can also use a cupcake pan lined with cupcake liners. In this case you will wind up with cupcakes! :)


Scoop the batter into the prepared pans. And place the remaining raspberries on top of the batter.


Bake in a 350 degree oven for 30 to 35 minutes. Now if you decide to use a cupcake pan, the time might be a little less (I would say 20 to 25 minutes). You can check to make sure it's done by inserting a toothpick in the middle of the cakes and the toothpick comes out clean.


Cook cakes on a wire rack. They should be completing cooled before eating.


Slice and enjoy! Store any leftovers in the refrigerator. It tastes amazing cold!