We keep a handy list of gluten-free carob recipes for friends and family who, during special events, couldn’t stay for dessert. Because, you know, traditional desserts go against their restrictive diets. For us, Dessert Hour should be inclusive. Sweet moments should be shared with them too! Or at least try to cover as much as we can! This Carob Almond and Vanilla Cake never disappoints. Delectably good on its own or magical with carob buttercream, this simple yet classic dessert is refined sugar-free and dairy free. Often times, the cake becomes the center of the conversation!
Baking this always offers an occasion to reflect on what truly matters — our health. This carob and almond vanilla cake recipe reminds us of how carob powder can be used as natural sweetener along with real maple syrup. No need for cloyingly sweet refined sugar or artificial sweeteners. Each slice is wonderfully moist, light, fluffy and flavorful! In the recipe below, we listed one teaspoon of lemon zest for some bursts of tang. But if you’re crazy about citrus, go heavy on the zest! No lemons? You may use orange zest too for that extra zing!
If you have homemade carob chips handy, quickly melt them and you’ll have an amazing carob chip ganache too! Or, if you’d prefer something a lot simpler, the cake on its own is a winner. Top it with fresh fruits and carob whipped cream and each slice will perfectly complement afternoon tea parties with friends.
RECIPE. Carob Almond Vanilla Cake
Ingredients
CAROB ALMOND VANILLA CAKE
- 2 cups almond flour
- 2 tbsps The Australian Carob Co. Roasted or Raw Carob Powder
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 4 pcs large eggs, beaten
- 2 pcs egg whites, whipped
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1 tsp pure vanilla extract
- 1 tsp lemon zest
CAROB BUTTERCREAM
- 1 whole Carob Buttercream, (follow the ingredients on the page)
- 1 cup wild Canadian blueberries
- 1 tbsp real maple syrup
- 1 tsp cinnamon
Instructions
FOR THE CAROB ALMOND VANILLA CAKE
- Preheat oven to 350F and lightly grease two 6-inch round cake pans or one 8-inch round cake pan with butter or olive oil.
- In a medium-size bowl, combine the beaten eggs, maple syrup, olive oil, vanilla extract and lemon zest.
- In a large mixing bowl, add the almond flour, carob powder, baking powder, cinnamon, and kosher salt. Mix thoroughly.
- Then add the wet mixture into the dry mixture. Mix well until well-incorporated and no large lumps remain.
- Once fully combined, fold in the whipped egg whites using the cut and fold technique. The batter should be thick but pourable.
- Divide batter evenly between prepared cake pans and bake on a center rack for 35-40 minutes. Or until a toothpick inserted in the middle comes out clean and the edges and surface appear golden brown. Please watch your oven because all ovens are different.
- Let cool for 15 minutes in the cake pans. To remove from pans, run a dull knife (careful not to scratch/damage the side of the pans) around the edge of the pans to loosen the cakes. Then place a plate or cooling rack on top and quickly invert. Let cool completely before frosting.
- Store cake in the refrigerator for 3-4 days.
FOR FROSTING
- Follow the Carob Buttercream instructions.
- Fold in the blueberries, maple syrup and cinnamon.
- Start frosting the cake based on your preferred cake design.*
Notes
- Cool completely before frosting with Carob Buttercream.
- The appearance and sweetness of the cake will depend on the type of carob powder that you use. Roasted carob powder tends to have a sweeter and darker in color profile. Raw carob powder lends a delicately sweet and slightly less dark in color profile. Whichever you decide to choose, just know that both taste amazingly good!
- For photography purposes, we stacked two 6" carob almond vanilla cake and designed the top part with fresh berries.
