Coffee and Carob Cake

Time: 1 hr
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~


125 g Nuttelex Original
2/3 cup brown sugar
1/3 cup caster sugar
1/2 cup SoGood soymilk
2 tsp decaf instant coffee powder
1 tbsp carob powder
2 eggs
1 1/2 cups Orgran gluten free flour

1 cup pure icing sugar
2 tbsp Nuttelex Original
1 tbsp SoGood soymilk
1/2 tsp decaf instant coffee powder

  1. Preheat oven to 180 deg C
  2. In a large saucepan, combine sugars, Nuttelex, soymilk, decaf instant coffee powder and carob powder
  3. Stir on low heat until Nuttelex has melted
  4. Allow mixture to sit for 10 mins
  5. Add flour and eggs to the mixture and mix together, first using a wooden spoon and then an electric mixer. The batter should be thin and smooth
  6. Line a square or circular cake tin with baking paper and grease the sides with Nuttelex
  7. Bake for 35 min at 180 deg, or until a skewer inserted into the cake comes out clean
  8. Sift 1 cup of pure icing sugar and mix in 2 tbsp Nuttelex
  9. Heat 1 tbsp of soymilk in the microwave on low heat
  10. Dissolve 1/2 tsp decaf instant coffee powder in soymilk
  11. Slowly add coffee soymilk to icing and Nuttelex mixture until icing reaches the desired consistency, add more soymilk if required
  12. Once the cake has cooled to the touch, ice with coffee icing
Personal Notes

This cake is based off the melt and mix coffee cake in Sue Dengate’s The Failsafe Cookbook. The carob gives a slight spicy taste and adds interest to the flavour of the cake, and carob powder is low FODMAP at 1 heaped tsp, or 6 g (The Monash University Low FODMAP Diet App, 2018) so as long as you don’t consume more than 1/4 of the cake in one sitting, it will be low FODMAP! It is so good you might want to though! I like this cake best when it is cooked but still moist inside, rather than the drier, crumbly texture of some cakes. I made this cake for my housewarming party along with the lemon and poppy seed cake and it was also demolished in record time.

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