Category
Desserts
Servings
Yield: Two 9" Cakes
Prep Time
30 minutes
Cook Time
25-28 minutes
Author:
Missy J’s
Treat yourself to a slice of heaven with Missy J's classic carob cake! Experience the unique and sweet taste of our organic Australian carob in every bite.
Ingredients
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2 cups flour
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1 ¾ cups coconut sugar
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¾ cup Missy J’s carob powder
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2 tsp. baking powder
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1½ tsp. baking soda
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1 tsp. salt
1 cup milk
1 tbsp. apple cider vinegar
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½ cup melted coconut oil
2/3 cup unsweetened applesauce
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1 tbsp. vanilla extract
1 cup boiling water
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1.5 cups organic palm shortening
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6 tbsp. organic unsalted butter (or coconut oil or vegan butter)
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1 cup Missy J’s carob powder
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1 cup organic allulose syrup or maple syrup
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3 tsp. organic vanilla extract
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1/4 tsp. salt
Classic Carob Cake
Classic Carob Frosting
Directions
Gluten Free Classic Carob Cake
Preheat oven to 350 degrees. Line or grease two 9” cake pans.
Mix 1 tbsp. vinegar to milk. Set aside to curdle.
Mix flour, coconut sugar, carob powder, baking powder, baking soda and salt on low in a bowl or standing mixer.
Add oil, applesauce, vanilla, and milk/vinegar mixture. Carefully add boiling water until well combined.
Divide batter between the two pans.
Bake on the middle rack for 25-28 minutes, or until a toothpick inserted in the center of the pan comes out clean. Let cool before frosting.
Enjoy immediately or store at room temperature for up to 3 days, refrigerate for up to 5 days or freeze for up to 3 months.
Classic Carob Frosting
With a mixer, whip palm shortening and butter or coconut oil for 1 minute.
Add syrup of choice, vanilla and salt. Mix again for 1 minute.
Slowly add Missy J’s Carob Powder. Mix until smooth. 2-3 minutes.
FUN OPTIONS: Frost layered cake with decorative piping tips. Melt Missy J’s Unsweetened Carob Chips and drizzle down the sides.
STORE IN THE FRIDGE. ENJOY WITHIN 2-3 DAYS.