Carob Cake with Fudge Icing (gluten free, paleo, dairy free)

Its time to celebrate Out To Lunch Creations’ 2nd Birthday with Carob Cake slathered in Fudge Icing! Over the past two years I have really enjoyed creating holistically delicious recipes and sharing them with you. Thank you for subscribingtweeting, pinning and liking your favorite recipes. I have so much fun playing in the kitchen and modifying my ingredients as I learn more and more about the healing powers food and holistic nutrition. In two short weeks I will be sitting in my last class at the Institute of Holistic Nutrition!!! I’m so excited to graduate so I can work with people and help them transform their lives and diets so they feel vibrate and amazing all the time. Thank you so much for coming on this journey with me!

Carob Cake with Fudge Icing by @OutToLunchC #glutenfree

Now back to the Carob Cake covered in Fudge Icing! The creation of this chocolaty gluten free carob cake was no accident, my boyfriend and I were grocery shopping and he wanted to buy a McCain’s Deep and Delicious Cake. The holistic nutritionist in me was curious to see what actually went into the cake, so I took a peek at the ingredients:

Sugar, water, wheat flour, liquid whole egg, soya oil, coconut oil, cocoa, glucose solids, glycerin, rice starch and citrus fibre, mono and diglycerides, milk ingredients, dextrose, ground flaxseed, salt, baking soda, baking powder, natural flavour, agar.

What I saw didn’t surprise me: lots and lots of sugar (sugar, glucose solids, glycerin, dextrose), gluten, dairy, processed oil, genetically modified ingredients and of course natural flavor, which can be anything derived from a food source including bugs, animal by products and MSG! I knew I could make a healthier version that tasted even better, so I convinced my boyfriend not to buy the cake and set to work in the kitchen when we got home. After a couple variations I got the proportions just right, he was super excited about the outcome and savored every bite.

Carob Cake with Fudge Icing by @OutToLunchC #carobcake


I decided to use carob in this cake recipe because it is naturally sweeter than chocolate which allowed me to use less sweetener. Chocolate also contains caffeine and is a common allergen (I’m actually sensitive to it!) so it’s not suitable for everyone. Don’t get me wrong, I love my chocolate but its fun to mix it up every now and then.

Carob is a legume that comes from a tree native to the Mediterranean, the seed pods are commonly ground to make a sweet dark powder that has caramel and earthy undertones. It is naturally caffeine free and is high in antioxidants that help prevent free radical damage and signs of aging. Compared to chocolate, carob is three times richer in calcium and it contains high amounts of fibre. In fact, the fibre found in carob absorbs liquid and has a binding action in the intestinal tract that can help relieve digestive problems like diarrhea.

Carob Cake with Fudge Icing by @OutToLunchC #fudge

Carob Cake with Fudge Icing is a moist layered chocolaty cake slathered in gooey fudge icing. The cake is made with almond flour making it gluten free and paleo. The sweet fudge icing reminds me of the middle layer of a Dairy Queen Cake, creamy, thick and delicious. Fudge icing is sweetened with dates and stevia and the carob cake is sweetened with just enough maple syrup to make it taste like a treat, but it won’t leave you with a sugar crash. This carob cake is the perfect cake to bring to a celebration and has become our go to dessert for dinner parties.

Carob Cake with Fudge Icing by @OutToLunchC #paleo

Carob Cake with Fudge Icing

Prep time: 10 min
Cook time: 20 min

Serving Size: 8


  • 1/2 cup carob powder
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup (at room temperature)
  • 2 eggs (at room temperature)
  • 2 tsp vanilla


  1. Preheat the oven to 350F and line an 8×8 baking dish with parchment paper.
  2. Mix the carob powder, almond flour, coconut flour, salt and baking powder in a large bowl.
  3. 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.
  4. Add the wet ingredients to the dry ingredients and whisk until smooth and mixed.
  5. 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.

Fudge Icing

Inactive Prep time: 30 min
Prep time: 5 min


  • 10 dates
  • 3 Tbsp carob powder
  • 3 Tbsp melted coconut oil
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 15 drops stevia
  • 6 Tbsp date soaking  water


  1. Soak the dates in water for 30 minutes to soften them.
  2. 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.
  3. Once the carob cake have cooled, cut it in half and slather the bottom layer with fudge icing. Place the next layer on top and cover it in icing and serve.

Have you tried carob before? What did you think? Let me know in the comments and feel free to add a link to your favorite carob recipe!

Carob Cake with Fudge Icing by @OutToLunchC #carob

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12 Responses to “Carob Cake with Fudge Icing (gluten free, paleo, dairy free)”

  1. Norma July 20, 2013 10:35 am #

    This looks really good. But can I sub flax eggs for the reg eggs? I’m allergic to eggs :(

    • Jesse July 20, 2013 1:16 pm #

      Hi Norma, great question! I did try it with a chia eggs and I found it didn’t hold together as much as I would have liked. It still tasted amazing but it was a little more crumbly, that is why I decided to post the version with eggs. I did make a great vegan version that is not gluten free or paleo that has 3/4 of a cup of spelt flour instead of the almond and coconut flour. If you don’t have a gluten allergy or follow a paleo diet the using spelt flour and flax eggs will work great.

  2. mel October 22, 2013 3:05 am #

    hi there this recipe looks great iv been trying to find the perfect cake to make for my sons 1st bday as he is allergic to dairy eggs and nuts (will substitute eggs as said above)and i think this could be it my question is will this cake rise and be fluffy as im wanting a height for cake design im doing??? thanks

    • Jesse October 22, 2013 6:44 am #

      Hi Mel, this cake doesn’t raise any more than I show in the pictures so you would have to layer it for height. It also contains almond flour but that can be substituted with with oat flour. If you do decide to use it please let me know how it goes, I would love to see some pictures as well!

      • Mel November 6, 2013 8:41 pm #

        Thank jesse for replying back! I am going to use this recipe but i will sub flours and egg for spelt and flax and fingers cross it will be delish!! Will post photos when done :)

        • Jesse November 7, 2013 8:45 am #

          I can’t wait to see the pictures Mel! I think I actually made a version with 3/4 of a cup of spelt flour and 2 chia eggs (2 Tbsp ground chia and 6 Tbsp warm water) and it worked well.

  3. Holly October 25, 2013 1:59 pm #

    Hi! I borrowed *very* heavily from this recipe for the cake I made today. Thank you!

    • Jesse October 25, 2013 2:08 pm #

      Hi Holly! Thanks you so much for linking back to my recipe and letting me know. I love the idea of adding whip cream, yummy!

  4. erin December 30, 2013 10:23 am #

    I really like the cake but I decided to take out the maple syrup and use honey instead.

    This is a great recipe for ppl who suffer from Interstitial Cystitis because there’s no chocolate and you can switch out stuff with less sugary ingredients. I have been looking for a cake recipe that I could eat and started to lose hope, now I can have my cake and eat it too. Thanks for posting this recipe i’m going to share it with my fellow IC sufferers and they can enjoy it as well.

    • Jesse December 30, 2013 12:35 pm #

      Hi Erin, Thank you so much for the sweet comment. I love using carob in a lot of my recipes and I’m so happy you are going to share this recipe with fellow IC sufferers. There are no many yummy recipes on the internet with alternative ingredients, never lose hope! You can always have your cake and eat it too, you just have to be a little creative.

  5. Alice January 11, 2014 5:39 pm #

    Hi there,

    Can the cinnamon be swapped with ginger?


    • Jesse January 12, 2014 1:39 pm #

      Hi Alice, yes you can certainly swap the cinnamon for ginger but it will significantly change the taste.

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