Carob Cake

Carob Cake with Fudge Icing by @JesseLWellness #cakeCarob Cake with Fudge Icing is a moist layered chocolaty cake slathered in gooey fudge icing. The cake is made with almond flour making it gluten free and paleo. The creation of this chocolaty gluten free carob cake was no accident, my fiance and I were grocery shopping and he wanted to buy a McCain’s Deep and Delicious Cake. The holistic nutritionist in me was curious to see what actually went into the cake, so I took a peek at the ingredients:

Sugar, water, wheat flour, liquid whole egg, soya oil, coconut oil, cocoa, glucose solids, glycerin, rice starch and citrus fibre, mono and diglycerides, milk ingredients, dextrose, ground flaxseed, salt, baking soda, baking powder, natural flavour, agar.

What I saw didn’t surprise me: lots and lots of sugar (sugar, glucose solids, glycerin, dextrose), gluten, dairy, processed oil, genetically modified ingredients and of course natural flavor, which can be anything derived from a food source including bugs, animal by products and MSG! I knew I could make a healthier version that tasted even better, so I convinced my fiance not to buy the cake and set to work in the kitchen when we got home. After a couple variations I got the proportions just right, he was super excited about the outcome and savored every bite.

Carob Cake with Fudge Icing by @JesseLWellness #carob

Carob

I decided to use carob in this cake recipe because it is naturally sweeter than chocolate which allowed me to use less sweetener. Chocolate also contains caffeine and is a common allergen (I’m actually sensitive to it!) so it’s not suitable for everyone. Don’t get me wrong, I love my chocolate but its fun to mix it up every now and then.

Carob is a legume that comes from a tree native to the Mediterranean, the seed pods are commonly ground to make a sweet dark powder that has caramel and earthy undertones. It is naturally caffeine free and is high in antioxidants that help prevent free radical damage and signs of aging. Compared to chocolate, carob is three times richer in calcium and it contains high amounts of fibre. In fact, the fibre found in carob absorbs liquid and has a binding action in the intestinal tract that can help relieve digestive problems like diarrhea.

Carob Cake with Fudge Icing by @JesseLWellness #glutenfree

This carob cake is the perfect cake to bring to a celebration and has become our go to dessert for dinner parties. The sweet fudge icing reminds me of the middle layer of a Dairy Queen Cake, creamy, thick and delicious. Fudge icing is sweetened with dates and stevia and the carob cake is sweetened with just enough maple syrup to make it taste like a treat, but it won’t leave you with a sugar crash.

Carob Cake with Fudge Icing by @JesseLWellness #carobcake

Carob Cake with Fudge Icing

(gluten free, paleo, dairy free)

Prep time: 10 minutes
Cook time: 20 minutes

Serving Size: 8

Ingredients:

  • 1/2 cup carob powder
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup (at room temperature)
  • 2 eggs (at room temperature)
  • 2 tsp vanilla

Directions:

  1. Preheat the oven to 350F and line an 8×8 baking dish with parchment paper.
  2. Mix the carob powder, almond flour, coconut flour, salt and baking powder in a large bowl.
  3. In a medium size bowl mix the melted coconut oil, room temperature maple syrup, eggs and vanilla. It is important that the eggs and maple syrup be at room temperature, otherwise the coconut oil will harden and clump.
  4. Add the wet ingredients to the dry ingredients and whisk until smooth and mixed.
  5. Pour the carob cake batter into the baking dish and bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Fudge Icing

Inactive Prep time: 30 minutes
Prep time: 5 minutes

Ingredients:

  • 10 dates
  • 3 Tbsp carob powder
  • 3 Tbsp melted coconut oil
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 15 drops stevia
  • 6 Tbsp date soaking  water

Directions:

  1. Soak the dates in water for 30 minutes to soften them.
  2. Place the dates, carob powder, coconut oil, cinnamon, vanilla and stevia in a food processor and blend until smooth. Slowly add the water the dates soaked in until the icing is a fudge consistency, roughly 3-6 Tbsp of water.
  3. Once the carob cake has cooled, cut it in half and slather the bottom layer with fudge icing. Place the next layer on top and cover it in icing and serve.
Have you tried carob before? What did you think? Let me know in the comments and feel free to add a link to your favorite carob recipe!

Carob Cake with Fudge Icing by @JesseLWellness #fudge

 

5.0 from 1 reviews
Carob Cake with Fudge Icing (gluten free, paleo, dairy free)
 
Prep time
Cook time
Total time
 
Carob Cake with Fudge Icing is a moist layered chocolaty cake slathered in gooey fudge icing. The cake is made with almond flour making it gluten free and paleo.
Author:
Recipe type: Dessert
Cuisine: Gluten Free, Paleo
Serves: 8
Ingredients
  • ½ cup carob powder
  • ½ cup almond flour
  • ¼ cup coconut flour
  • ⅛ tsp salt
  • ½ tsp baking powder
  • ½ cup melted coconut oil
  • ½ cup maple syrup (at room temperature)
  • 2 eggs (at room temperature)
  • 2 tsp vanilla
  • Fudge Icing
Directions
  1. Preheat the oven to 350F and line an 8x8 baking dish with parchment paper.
  2. Mix the carob powder, almond flour, coconut flour, salt and baking powder in a large bowl.
  3. In a medium size bowl mix the melted coconut oil, room temperature maple syrup, eggs and vanilla. It is important that the eggs and maple syrup be at room temperature, otherwise the coconut oil will harden and clump.
  4. Add the wet ingredients to the dry ingredients and whisk until smooth and mixed.
  5. Pour the carob cake batter into the baking dish and bake for 20 minutes or until a toothpick inserted in the center comes out clean.

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7 Responses to “Carob Cake”

  1. Holly May 15, 2014 at 9:09 pm #

    Hi! I borrowed *very* heavily from this recipe for the cake I made today. Thank you!
    http://anotherdamncookingblog.wordpress.com/2013/10/25/better-than-makeup-sex-cake-paleo-gluten-free/

  2. Mel May 15, 2014 at 9:11 pm #

    Thank jesse! I am going to use this recipe but i will sub flours and egg for spelt and flax and fingers cross it will be delish!! Will post photos when done :)

  3. erin May 15, 2014 at 9:11 pm #

    I really like the cake but I decided to take out the maple syrup and use honey instead.

    This is a great recipe for ppl who suffer from Interstitial Cystitis because there’s no chocolate and you can switch out stuff with less sugary ingredients. I have been looking for a cake recipe that I could eat and started to lose hope, now I can have my cake and eat it too. Thanks for posting this recipe i’m going to share it with my fellow IC sufferers and they can enjoy it as well.

  4. monika June 9, 2014 at 3:10 pm #

    do you think this would work with 2 egg-replacements?
    chia/flax egg?
    or the powdered kind?

    thanks!
    -monika

    • Jesse Lane Schelew, CNP June 9, 2014 at 4:16 pm #

      Hi Monika, I did try it with a chia eggs and I found the cake didn’t hold together as much as I would have liked. It still tasted amazing but it was a little crumbly, that is why I decided to post the version with eggs. I did make a great vegan version that is not gluten free or paleo that has 3/4 of a cup of spelt flour instead of the almond and coconut flour. If you don’t have a gluten allergy or follow a paleo diet the using spelt flour and flax eggs will work great.

  5. Mutale June 18, 2014 at 12:27 pm #

    I’m sensitive to dairy and I’m always creating and looking for non-dairy recipes. For the cake I made I used 1/4 cup brown rice flour and 1/4 cup ground flax instead of almond flour, Agave nectar instead of Maple syrup. And I mixed carob powder, coconut oil, Agave nectar, cinnamon, vanilla essence, a little water for icing and poured it on top of the cake as soon it came out of the oven to make it more moist.

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