Carob Cake

16 35 430
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 8
Carob Cake
Health Rating

Ingredients


1/2 cup Carob powder
1/2 cup Almond flour/meal, Bob's Red Mill
1/4 cup Coconut flour
1/8 tsp Salt
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 )

Instructions


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.


Nutrition Facts

Per Portion

Calories 430
Calories from fat 233
Calories from saturated fat 172
Total Fat 25.9 g
Saturated Fat 19.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.0 g
Cholesterol 42 mg
Sodium 88 mg
Potassium 413 mg
Total Carbohydrate 43 g
Dietary Fiber 5.0 g
Sugars 33 g
Protein 5.0 g

Dietary servings

Per Portion


Fruit 0.2
Meat Alternative 0.4

Energy sources


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Dessert