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.
#shorts #recipe #cakes #carob #flour #carobflour #vegan #orange #cinnamon #sugar #clovepowder #vitamins #folicacid #sunflower #oil #resins #walnut #caramel #sliced #almonds
Recipe - Carob Cake (Tasty)
All Purpose Flour (Maida)
Sugar (Sakkar)
Baking Powder
Baking Soda
Carob Powder
Curd (Dahi)
Butter
Milk (Dudh)
Lemon (Nimbu)
Vanilla Essence
[For more recipes, please visit - totalveg.com]
BOLO DE ALFARROBA - portuguese Carob Cake
…… also Cake of Carob !
Carob cake is a great alternative for those who are allergic to chocolate, because the flavor and appearance is almost identical.
For those of you unfamiliar with carob (alfarroba), it’s the dark and mysterious looking seed pod that comes from the alfarrobeira (carob tree). It also happens to be the source of several sumptuous and earthy desserts in Portugal!
The alfarroba pod is a slow grower, taking about six – eight years to produce fruit, though planted cuttings from another mature tree may only take 3 – 4 years in ideal conditions.
A chocolate lover will never give up chocolate, but they may come to love Alfarroba for its delicious similarities.
You can find more information about Carob in my video
ALL ABOUT CAROB ????
???????? Ingredients :
150g of flour
100g of brown sugar
3 ssp of carob powder
1 tsp of cinnamon powder
2 tsp of baking soda
5 ssp of vegetable oil
1.5 dl of natural orange juice
Oven: 180°C / ca.25 minutes
My Video All about Carrob you can find here:
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How to make Vegan Carob Wacky Cake | Chocolate Cake Alternative | Not Only Carrots Cooking Show
Leah & Eden cook Carob Wacky Cake (vegan chocolate cake alternative) from Leah's vegan cookbook 'No, We Don't Only Eat Carrots! Plant-Based Food For Humans.'
Leah's Vegan Vanilla Custard is delicious served hot or cold over the Carob Wacky Cake.
Check out the custard episode here:
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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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#paleocake #paleodessert
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This is what I drink instead of hot chocolate this winter.
Healthy Drink for Winter
Today I'm going to show you how to make hot chocolate alternative.
This healthy drink is as satisfying and delicious as traditional hot chocolate, but it's lower in calories and sugar.
It's comforting, cozy and so simple to make.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
????FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
WATCH NEXT:
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This is why you'll love this hot carob drink:
It's a healthy alternative to regular chocolate drinks!
It's easy and quick to make!
It's made from natural ingredients (no artificial stuff)!
It's lower in sugar and calories!
HEALTHY DRINK RECIPE
(makes 2 servings)
Ingredients:
1 cup water (240ml)
1/2 tbsp maple syrup
2 tbsp carob powder
1.5 cups milk, dairy or non-dairy (360ml)
1 tbsp ground oats, or oat flour
1/2 tsp vanilla extract
1/2 tsp cinnamon
NUTRITIONAL INFO (per serving):
132 calories, fat 4g, carb 18g, protein 6.4g
Preparation:
Start by adding water and maple syrup into a small saucepan and bring to a boil.
Stir in the carob powder and cook for 2-3 minutes.
Add the milk, oat flour, vanilla extract and cinnamon, and mix well.
Let it heat until it starts to boil, then remove from heat.
Divide the warm carob drink between two cups and serve.
Enjoy!