(gluten free, paleo, dairy free)
Prep time: 10 minutes
Cook time: 20 minutes
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 minutes
Prep time: 5 minutes
- 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 has 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.
by Jesse Lane Schelew, Holistic Nutritionist