How To make Carob Cinnamon Cake

Carob Layer Cake

Triple Layer Carob Cake
Makes one 2-layer cake

This paleo cake is refined sugar-free, grain-free and decadent! Thanks to Basil Bandwagon for all of these delicious and healthy ingredients.

Ingredients:
Frosting:
¼ cup maple syrup (+ a little extra if needed after it chills, to achieve the right consistency)
½ cup carob powder
½ cup refined coconut oil
½ cup almond butter (I used sprouted almond butter)

Cake:

Dry ingredients:
2 cup Bob’s Red Mill Paleo Flour
½ cup carob powder
1 teaspoon baking soda
¼ teaspoon sea salt
½ teaspoon cinnamon

Wet Ingredients:
4 pastured eggs
½ cup avocado oil
1 teaspoon vanilla extract
½ cup pure maple syrup
For Presentation: Optional raspberry sauce (recipe below), fresh mint, flaked sea salt

Directions:
To make the frosting:
In a bowl, mix together all of the ingredients and stir well until smooth. Refrigerate while you make the cake. You may need to add a little more maple syrup later after chilling the frosting, to achieve a smooth, spreadable consistency. If you want extra frosting for decorating, you can double this recipe.

To make the cake:
Preheat the oven to 325 degrees F. Lightly grease two 8-inch cake pans with avocado oil. You can place a circle of parchment paper on the bottom of each one if you like, to make releasing the cakes a little easier.

In a large bowl, mix together all of the dry ingredients. In a separate bowl, mix together the wet ingredients. Combine the wet and dry ingredients and stir well to combine. Evenly divide the batter between two cake pans. Bake for 20 to 25 minutes, or just until set on top.
Remove the frosting from the refrigerator to come to room temperature.

Remove the cakes from the oven and set aside to cool. When cool to the touch you can invert the cakes, releasing them from the pans, onto plates lined with parchment paper. Flip one cake onto a cake plate.

Stir the frosting to help it soften. If needed, add a little more maple syrup to achieve the right spreadable consistency.

Cover the top of the cake with frosting. Place the other layer on top. Frost the top and sides of the cake with the frosting. Clean any crumbs from the plate.

To serve, when plating each slice drizzle with optional raspberry sauce, sprinkle with flaked sea salt and place a mint sprig on the side.

Optional Raspberry Sauce:
Ingredients:
1 10-ounce bag frozen raspberries
2 to 3 tablespoons maple syrup
Equipment: plastic squirt bottle with nozzle

Directions:
Place the raspberries and maple syrup in a small saucepan. Heat over medium heat until almost boiling. Cover and cook on medium low heat for 5 minutes. Remove from heat and cool. Place in a blender and blend until smooth. Strain through a fine-mesh strainer. Using a funnel, pour into the squirt bottle. Use to make a zigzag design on each piece of cake when served.

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CAROB NUTELLA Recipe + 2 Carob dessert recipes

Sugar-free carob Nutella recipe and easy Carob Nutella desserts. Want to know how to make carob Nutella and quick and easy desserts along with it? Then this video is for you. Healthy and nourishing this Carob Nutella will assist your body with energy production the right way. Homemade sugar-free vegan Nutella is well-loved and enjoyed in my home. I would like to share with you how to make Nutella that is as delicious as it is nutritious.
#carob #carobrecipes

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0:45 Sugar-free carob Nutella recipe
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Super Delicious Double Carob Cake!

Carob frosting over top a carob cake. Double carob deliciousness. Get the full vegan recipe at

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How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients!

How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients! Hey guys, today I'm making one of my favorite recipes ever for a Keto & Low Carb Chocolate cake.

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Delicious vegan carob cake! #shorts

Easy and tasty vegan carob cake.
Carob powder is a valuable source of vitamins and folic acid that can promote human health.

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Antoniettas Gluten Free Vegan Carob Cake

Introducing Antoniettas signature Vegan Carob Cake produced by Independent Dreams
(gluten-free & cane sugar free)

Ingredients

1 1/2 Cup gluten free flour (King Arthur)
3/4 C Coconut sugar
1/3 C Chatfield's carob powder
1tsp baking soda
1/2tsp pink salt
1/4 C Coconut oil
1tsp vanilla extract
1tblsp Apple sauce
1 C filtered water

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