|15 min||20 min||8|
|1/2 cup||Carob powder|
|1/2 cup||Almond flour/meal, Bob's Red Mill|
|1/4 cup||Coconut flour|
|1/2 tsp||Baking powder|
|1/2 cup||Coconut oil|
|1/2 cup||Maple syrup, pure (at room temeprature )|
|2 medium egg||Egg|
|2 tsp||Vanilla extract, pure|
|10 date pitted||Medjool date (icing )|
|3 tbsp||Carob powder (icing )|
|3 tbsp||Coconut oil (melted, icing )|
|2 tsp||Cinnamon (icing )|
|1 tsp||Vanilla extract, pure (icing )|
|15 drop(s)||Stevia sweetener, liquid (icing )|
|6 tbsp||Water (used for date soaking, icing )|
To make the icing:
Soak the dates in water for 30 minutes to soften them.
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.
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 with icing and serve.
For the cake:
Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper.
Mix the carob powder, almond flour, coconut flour, salt and baking powder in a large bowl.
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.
Add the wet ingredients to the dry ingredients and whisk until smooth and mixed.
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.