Unsweetened Carob 8 Layer Cake- Seriously Yummy

Unsweetened Carob 8 Layer Cake- Seriously Yummy

I have a new passion for making cakes. I am a graphic and interior designer by training and modern clean lines with a hint fo fun is my favorite design aesthetic. Looks like I have transferred that to my cake designs.

This cake is crazy delicious, and would you believe it is sugar free. 

I did use eggs here, but aquafaba works perfectly too.

CAKE INGREDIENTS:

  • 4 cups almond flour 
  • 1 cup Missy J's carob powder
  • 1 cup Missy J's Carob Chips (unsweetened)
  • ½ tsp Salt
  • 1 tsp baking soda
  • 1 tsp Vanilla 
  • 13 oz Almond Milk or Nut milk of your choice 
  • 3 eggs or vegan "eggs" of your choice 
  • 2 tsp. Monk Fruit Extract Drops

FROSTING INGREDIENTS:

  • 1/2 Cup Miyoko's Cultured Butter or Earth Balance 
  • 1 Cup Miyoko's Cream Cheese
  • 3 Tbsp Vegan Shortening
  • 1/4- 1/2 Cup Missy J's Carob powder
  • 1 -2 tsp. Monk Fruit Extract Drops
  • 1 tsp Vanilla 
CAKE INSTRUCTIONS
  • Preheat oven to 350
  • Line greased loaf pan with parchment paper. I grease parchment paper too. 
  • Melt 1/2 cup carob chips 
  • Mix dry ingredients 
  • Add melted carob chips
  • Mix eggs and all wet ingredients into dry
  • Mix well
  • Scrape down bowl to incorporate all ingredients 
  • Fold in 1/2 cup carob chips
  • Spread evenly into the pan and smooth the top
  • Bake 40-50 minutes
  • Toothpick test for doneness
  • Let completely cool. 
  • Freeze for an hour before cutting 
  • Carefully cut cake into 4 - 1" (or so) even layers
  • Frost between layers and pipe decorations on top using your favorite piping tip. Frost all the way around or leave sides as a"naked cake. 
  • Top with carob chips or pieces of Missy J's candy bars, or make your own candy bar to add to the top. 

FROSTING INSTRUCTIONS

  • Cream "butter" about 10-15 seconds. 
  • Add "Cream cheese" and shortening. About 20 seconds or until blended, but don't over blend. 
  • Add monk fruit and vanilla 
  • Add Carob powder a little at a time
  • Blend together till it reaches frosting consistency, but don't over mix. 

NOTES: If the frosting is too warm you'll find that it won't pipe firmly.

Just pop it in the freezer for about 10- 15 minutes.

Store cake and frosting in the refrigerator.

Enjoy within a few days. 


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