FLOURLESS CAROB CAKE
Category
Dessert
Servings
8-12
Prep Time
30 minutes
Cook Time
30 minutes
Author:
Missy J’s
Missy J's Flourless Carob Cake is the perfect gluten-free treat that your whole family will adore! This heavenly cake is made with a creamy and luscious cream cheese whipped cream frosting that's both delicious and guilt-free. Plus, it's topped with our unique Australian carob chips that add a touch of decadence to this delightful dessert.
Ingredients
2 cups cooked and cooled quinoa
4 eggs
1/2 cup butter, softened
1/3 cup milk
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1 tsp vanilla
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1 cup coconut sugar
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3/4 cup carob powder
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1 tsp baking soda
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1/2 tsp sea salt
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1/2-1 cup carob chips for decorating (optional)
2 8oz blocks cream cheese at room temp
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1 cup coconut sugar
4 cups heavy whipping cream
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2 tsp vanilla
Flourless Carob Cake
Cream Cheese Whipped Cream Frosting
Directions
Flourless Carob Cake
Cook quinoa according to package instructions. Do not season or cook in broth. You will need around 1/2 cup dried quinoa to get 2 cups cooked. Let it cool before using it in the recipe.
Preheat oven to 350°F.
Grease and line two 9 inch round pans with parchment paper. These cakes turn out thin, so if you want a taller cake you can double this recipe and put it into 2-3 pans.
Place cooked and cooled quinoa, eggs, softened butter, milk, and vanilla in a blender or food processor. Blend until smooth and creamy.
In a large bowl, whisk the coconut sugar, carob powder, baking soda, and salt together.
Add your mixture from the blender to the bowl of dry ingredients and stir until combined.
Spread the cake batter into the prepared pans and bake in a 350°F oven for 20-30 minutes or until a toothpick comes out clean.
Let cakes cool completely in pans.
Once cooled, place your desired cake plate or tray upside down on top of your cake, centering it. While holding the cake pan and plate together flip over so the cake is on top of the plate. Remove the pan and parchment paper from the cake and frost the top of the cake.
Remove the other cake from the pan and stack on top of your other layer. Frost the top and sides of the stacked cake. Decorate as desired.
Note: Leftovers will keep in fridge for up to a week.
Cream Cheese Whipped Cream Frosting
Mix room temp cream cheese in the bowl of a stand mixer with a whisk attachment. Mix on medium speed until smooth and creamy.
Add the coconut sugar to the cream cheese and mix on medium speed until incorporated.
Add the heavy whipping cream and vanilla to your mixture. Mix on low speed, increasing the speed to high as it thickens. Whip until you have stiff peaks. Watch the frosting closely, over mixing will change the texture of your frosting.
Use right away or store in the fridge for up to a week.