Super Delicious Double Carob Cake!
Carob frosting over top a carob cake. Double carob deliciousness. Get the full vegan recipe at
FOLLOW ME ONLINE:
Follow me on Instagram
HealthyHappyLife.com on FaceBook
I love to tweet!
Check me out on Pinterest:
My other website:
FV tweets for amazing vegan recipes from all the best bloggers!
Best Winter Cake???? | WALNUT, CINNAMON, CARDAMOM, APPLE CAKE RECIPE
It is baking season! Today we are making the best apple cake with cinnamon, cardamom, and walnuts. All the winter flavours packed in this moist cake and it is going to be heart-warming, stomach warming and mind warming!
Servings: 12-14
Difficulty: Medium
Prep time: 10 minutes
Baking time: 60 minutes
3 medium eggs
165 g 1+1/4 cup brown sugar, for refined sugar free version use 450 g (1+1/3 cups) molasses
1 cup olive oil, 250 ml, or any oil like grape seed, hazelnut
50 ml milk, 1/5 cup
5 tablespoon molasses, grape, mulberry or carob molasses al would do great
380 g all-purpose flour, 2 + ¾ cup + extra for dusting
½ vanilla pod, split and scraped or 1 levelled teaspoon (5 g) vanillin
10 cardamom pod
2 tablespoons cinnamon
½ teaspoon baking soda or baking powder
A pinch of teaspoon salt
4 handfuls walnut
4 Amasya apples, you can use 4 small apples, diced (peel the apples if they are waxed)
Ice cream, for topping
• Preheat the oven to 180 °C (355 °F) on upper and lower heat without fan. Grease the cake tin and dust with flour.
• Crack the eggs into a bowl and add the brown sugar and the salt. Beat them with a mixer until pale, light and fluffy or tripled in volume. Also known as ribbon stage. If making refined sugar free version beat the eggs with salt until tripled in volume.
• Then it is time for the liquid ingredients. Pour in the olive oil, molasses, and milk, then continue mixing to combine.
• Crack the cardamom pods using a pestle and ground the seeds in a mortar. Scrape the vanilla beans from the pod.
• Add the cardamom, vanilla beans, cinnamon, and sift in the flour to wet ingredients and gently mix – but be careful not to over mix.
• The secret of this cake is to apples cut into large pieces. Because apples keep the cake soft and moist.
• Pour ½ the batter into a greased cake tin. Sprinkle evenly with apple and walnut pieces. Top with remaining batter. Arrange the apple and walnut in a single layer on top.
• Arrange the rack to second shelf from the bottom. Place in the oven and bake for 60 minutes.
• Don't worry about it being a little wet inside because it is what it is. Apples will keep them moist and delicious. Take out from the oven and let it rest at least 20 minutes.
• Enjoy the cake and winter! Serve with coffee or with your favourite ice cream- Turkish ice cream would be great- and a little molasses.
CHECK OUT OUR ETSY SHOP:
JOIN:
SUBSCRIBE:
►SUBSCRIBE ► ►►
►CHECK OUT OUR TURKISH CHANNEL ► ►►
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►►
►Our Etsy Store for International Shopping:
►Our Amazon Store for UK Shopping:
►Uluslararası Alışverişler İçin Etsy Sayfamız:
►To subscribe our Turkish channel:
To follow what is happening in our kitchen and cooking school;
►Facebook:
►Instagram:
►Twitter:
►Website:
►The handcraft products that we use in our kitchen:
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.
_____________________________________________
#paleocake #paleodessert
Thanks for watching! Be sure to subscribe to my channel for new recipes each week.
Keep in touch!
Instagram:
Facebook:
*** MY COOKBOOK on AMAZON:
*** GET A FREE COOKBOOK (& my newsletter) & more tasty recipes:
Here is where you can support me on Patreon:
BEST RAW VEGAN FUDGE BROWNIE RECIPE ???? Easy No-Bake, Healthy, Dairy-free, Sweet Chocolate Dessert ✨
???? Get $100 OFF the V1200 Recon Vitamix blender here & be sure to add the code 100RECONV at checkout:
???? Vitamix SALES here:
???? Get the Vitamix Blender Ascent 3500 blender:
???? Vegan for the Holidays e-book here:
???? Download my FullyRaw recipe app on iTunes here:
???? Download my recipe app on Android here:
???? Get $55 off the J2 Nama Juicer using the code: FULLYRAW55 at checkout here: Payment plans are available with a 15-year warranty!
???? Please follow my Instagram here at
???? BLOG POST with all of my favorite supplements & recommendations I LOVE:
???? Join my Inner Circle community here and get access to our private bi-weekly Zoom calls:
???? Sign-up for my email list & download your FREE e-Book on 5 Ways to Go Raw Vegan here:
???? Get 15-30% off Sunwarrior's Plant-Based Protein, Supplements, and Magnesium using this link: or the code: FULLYRAW at checkout.
???? How to Start a Raw Food Diet video here:
???? My 21-Day FullyRaw Vegan Challenge Program here:
???? STOCK UP on the best quality organic and non-GMO gardening seeds from True Leaf Market here:
???? Sprouting Seeds I LOVE (12 lb. Bulk Set):
???? Easy Sprouting Starter Kit (Jars Included):
???? More Sprouting Jars:
???? Microgreens Beginner's Growing Kit:
???? Soil Microgreens Beginner's Kit:
???? How to grow sprouts for 25 cents a day video:
???? BLOG POST on How to Batch Juice! How to save time and money and make your juices last longer here:
???? What's the BEST Juicer? Nama Juicer Comparison Video Here:
???? Additional Nama Juicer Comparison Video Here:
& Honest Review Here:
???? Get $150 off an AquaTru Water Purification System:
????If you're interested in a Clearlight Sauna, please email info@healwithheat.com and let them know Kristina sent you. It's an infrared sauna with full-spectrum light therapy...and it's amazing!
???? Subscribe to my email newsletter & Download my FREE e-Book: A Beginner's Guide to Juicing...
???? Dehydrators I love: Get 20% off an Excalibur dehydrator using the code: FULLYRAW20.
???? Download your FREE e-Book on 5 Ways to Go Raw Vegan here:
???? Get 50% off the Air Doctor Purifier Here:
???? Buy my published book:
????️ Check out my online store:
☀️ My website & online programs here:
Follow Me:
Subscribe:
Follow my FB:
Follow My Instagram:
Twitter:
Pinterest:
Tik Tok: @fullyrawkristina
Follow My Other Channels:
RawfullyOrganic:
FullyRaw en Español:
Official Website:
About FullyRawKristina:
Kristina Carrillo-Bucaram lives to inspire a FullyRaw, or 100% raw vegan healthy vegan lifestyle at fullyraw.com. A raw vegan lifestyle incorporates fruits, vegetables, nuts, and seeds. KristinaFullyRaw posts new videos every week that include recipes, tips, tricks, vlogs, motivation, fitness, exercise, and inspiration on how to be the best version of yourself!
Disclaimer: I am not a doctor. Please always consult with your medical practitioner for your own health needs and requirements.
---------------------
Time Codes:
0:00 Intro
0:10 Fudge Brownies
1:00 Best Blender
3:00 Brownie Base Recipe
4:00 Chocolate Sauce Recipe
5:00 Final Recipe
7:00 Outro
#vegan #recipes #dessert #chocolate #plantbased #lifestyle #healthy
Take oats, cocoa and bananas and make this amazing dessert! Without added sugar, without flour
This chocolate oatmeal chocolate banana cake is one of the easiest desserts you can make, you need only 5 basic ingredients and 5 minutes of work. This oat cake is healthy, sugar free, and delicious.
► Full recipe:
► Equipment I used in this video:
►More Recipes You Might Like:
Easy Banana Oatmeal Cookies:
5 Healthy Oatmeal Desserts:
3-Ingredient Chocolate Oatmeal Cake:
Banana Cloud Buns:
►FOLLOW ME:
Instagram:
Facebook:
Website:
Ingredients:
For the cake:
120g Rolled oats
1 cup (240ml) Milk, hot
2 Ripe Bananas (200g)
2 Eggs
3 tablespoons Cocoa powder
1 teaspoon Baking powder
For topping:
100g Dark chocolate
1/4 cup (60ml) Milk
Nuts of choice
Directions:
1. Make the cake: Preheat oven to 180C (350F). Grease a 8-inch (20cm) round pan and set aside.
2. In a large bowl, place rolled oats, pour in milk and allow to soak for 15 minutes.
3. In a separate bowl, mash bananas, add eggs and whisk until combined. Add cocoa powder, baking powder and mix until combined. At this stage you can add sweetener to make the cake a bit sweeter.
4. Pour soaked oats into the bowl with mashed bananas and mix until combined.
5. Pour the batter to prepared pan and bake for 25-30 minutes or until
6. Allow to cool for 5 minutes, then release from the pan and allow to cool completely.
7. Make the topping: chop the chocolate and transfer into a heatproof bowl. pour in hot milk, allow to sit for 1-2 minutes and mix until melted and smooth. Drizzle the chocolate over the cake.
8. Chop the nuts and sprinkle over the cake.
9. Serve and enjoy!
Tahini, carob molasses & ground cinnamon with koulouri daktylia (Cypriot village loaf)