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

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

Provided by @MakeItYours

Number Of Ingredients 22

Previous Next

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.