Best Gluten Free Carob Cake Recipes

GLUTEN-FREE CAROB CAKE

Gluten-free Carob Cake image

Just made this cake on the fly because I was supposed to make pancakes but we went out for breakfast and I already had a bowl with some flours mixed together. It is the best gluten-free carob cake I have ever made. It's somewhere between super-moist awesome cake and banana bread. Serve with your fave ice cream or fruit. It can even be a sweet treat for breakfast if you wish. Hope you try it out.

Provided by NaNcy Moon

Categories Desserts Cakes

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

¾ cup brown rice flour
¾ cup almond flour
¾ cup milk
½ cup carob powder
½ cup honey
½ cup vegetable oil
1 banana, mashed
2 eggs, beaten
2 teaspoons vanilla extract
1 teaspoon xanthan gum
½ teaspoon baking powder
¼ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
Combine brown rice flour, almond flour, milk, carob powder, honey, vegetable oil, banana, eggs, vanilla extract, xanthan gum, baking powder, and salt in a large bowl; whisk together until well-mixed. Pour into prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. If the middle is not baked through, lower the oven temperature to 320 degrees F (160 degrees C) and continue baking, about 10 minutes more.

Nutrition Facts : Calories 369.5 calories, Carbohydrate 42.4 g, Cholesterol 48.3 mg, Fat 21.6 g, Fiber 5.6 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 149.1 mg, Sugar 24.2 g

MOCHA CAROB CAKE - GLUTEN FREE, DAIRY FREE, SUGAR FREE

Mocha Carob Cake - Gluten Free, Dairy Free, Sugar Free image

Gluten free, dairy free mocha carob cake - tender, fluffy, chocolaty, sweet and moist, created for people with food sensitivities.

Provided by @MakeItYours

Number Of Ingredients 22

Ingredients

1 ½ Avocado
2 Eggs (organic, pasture raised)
2 Tbsp flax seeds (ground)
1 Tbsp vanilla infused oil (or extract)
2/3 Cup non dairy milk (of your choice)
3 Tbsp maple crystals or coconut sugar
Pinch of stevia extract powder
2 Tbsp coconut oil or butter
3/4 Cup tigernut flour
3/4 Cup buckwheat flour
3/4 Cup carob powder
1 Tsp baking soda
1 Tsp apple cider vinegar
1/2 Tsp sea salt/pink salt
1 1/2 Cup cashews soaked
1 Tbsp decaf espresso powder
1/2 Cup maple syrup
3 Tbsp plant milk (I used almond)
Juice of a ½ lemon
1 ½ can coconut cream
Pinch of salt
Pinch of stevia extract powder

Steps:

Preheat the oven to 350F and line a 6 inch round baking dish with parchment paper.
Add the wet ingredients to the dry ingredients (sifted) and whisk until smooth (see video).
Bake for 30 minutes at 350 F. Cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
For the frosting - mix all ingredients in a blender until smooth.
Transfer to a bowl and refrigerate overnight to harden.
To frost, place one layer of the cooled cake on serving platter. Top with half of the cream and smooth out to the edges. Top with the other cake layer and place in refrigerator for 30 minutes.
Add another coat when chilled.
Place remaining cream in piping bag with star tip and decorate as you wish. Sprinkle with some carob powder (optional).
Refrigerate for a few hours before serving.