125ml soya or rice milk
1 egg replacer egg
325 g gluten free flour mix ( I used 7 parts rice flour, 2 parts potato flour and 1 part tapioca flour)
1 teaspoon Xanthan gum
1 teaspoon salt
25g caster sugar
7g sachet easy blend dried yeast
200 g vitalite chilled and cubed as best you can
40 g cocoa powder
25g orange flavoured carob
warm the milk, add the egg replacer and mix
place dry ingredients ( not carob) in a food processor and pulse to mix. Add the marge and process briefly, leave some lumps, you dont want it to go to breadcrumbs.
Empty contents of processor into a large bowl, make a well in centre, add carob and milk and egg mixture. Fold together briefly, mixture suppose to be lumpy.
Spoon into a oiled loaf tin. cover with cling film and prove for an hour.
Cook for 25-30 mins at 200 oC until well risen, this has no egg so will not brown in the conventional sense.
|you can see the chunks of carob|
The orange carob gives the whole cake an orange flavour.
Eat whilst warm and fresh. This surprised me, normally making recipes with the ingredients I use a lot of the time once cooked they have a brownie consistency to them, this did not it was a lighter airier bake than my normal, so I guess the yeast must do something after all.