Gluten and Dairy Free Orange and Carob Cake

serves / makes 12
105 prep time
105 mins cooking time


This cake is very light and reminds me of the small slice of cake that would be served with espresso after breakfast in Spain. The cake retains the true taste and zestiness of the orange. If you can’t find carob chips then you can substitute them with dairy free dark chocolate chips.





orange and carob cake

  1. Preheat the oven to 160 oC
  2. Grease and line a 9″ round cake tin
  3. Leave the peel on the orange and cut into chunks
  4. Blitz in a food processor until you get a chunky marmalade consistency
  5. In a large bowl beat together the dairy free spread, caster sugar and light brown sugar
  6. Add in the eggs one at a time beating well between each addition
  7. Mix in the flour and xanthan gum
  8. Stir in the blitzed orange and carob chips
  9. Pour the mixture into the cake tin
  10. Bake in the centre of the oven for 1 hour and 45 minutes
  11. Remove from the cake tin and allow to cool completely before serving