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Carob Chip Cake


2 Cups Gluten Free Flour 3 servings of Egg replacement (I use Bob Mill’s Egg Replacement) 1/2 Cup of Almond Milk (Add more if you find mixture too thick as it depends on the type of flour you use for baking) 1 Cup Carob Chips 1 Tbsp Vanilla 3/4 Beet Juice 1 Tbsp Vegan Butter 1/2 Cup of your choice of sweetener ( Cane Sugar,Agave, Honey, Stevia)

For Garnish

1/2 Grated Beet

For Icing

1/2 Cup Cacao powder 1/2 Cup Carob Chips 1/3 Cup Coconut Oi


Directions

  • Preheat oven to 375 C

  • Grease Baking pan with coconut oil or vegan butter

  • Mix wet ingredients including egg replacement then add flour in while mixing until smooth consistency.

  • Pour batter in pan and Bake at 375C for 30 min

  • Remove Cake from oven and cool and rack

  • Take melted Carob and pour evenly across caked ensuring all sides are covered

  • Place cake in fridge to cool ( until icing is hardened on all sides excepte middle)

  • Place garnish on top of middle of cake ( which should be slightly hard but not fully)

  • Place Cake back in fridge until desired removal time

  • Cut and serve

Garnish

  • Put coconut oil in frying pan on medium heat

  • Add Grated (Dried) Beets to frying pan and sprinkle cane sugar on top

  • Remove as soon as it starts to get a little crispy (don’t let it get too brown).  Set it aside

Icing

  • In a pot add coconut oil, place pot on stove turn to medium heat.

  • Add Cacao Powder and Carob chips.  Stir until mixture melts keep on low heat or remove pan but keep on stove (where it is still hot)

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