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 subscribing, tweeting, 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!
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.
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 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
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
- Preheat the oven to 350F 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.
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
- 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 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!