Mocha Carob Cake – Gluten Free, Dairy Free, Sugar Free
This gluten free dairy free refined sugar free cake recipe is a chocolate and coffee flavored cake, with a creamy dairy free mocha frosting. It’s also rich and moist, a perfect clean eating dessert or birthday cake.
If you are looking for a pretty gluten free, dairy free and sugar free birthday cake recipe that is made from healthy allergy friendly ingredients, look no further! There’s something about making a homemade birthday cake that’s very special and I hope it will bring you joy in many birthday celebrations to come!
Unlike most gluten free, dairy free and sugar free cakes, this mocha carob cake is made from scratch without any premixed gluten free flours or a store bought dairy free frosting (or vegan butters). It’s light, moist and just-sweet-enough to make it a perfect gluten free dairy free birthday cake for you and your kids.
Ingredients
For the batter:
- 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
For the frosting:
- 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
Instructions
- 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.
- Read more please visit : healthytasteoflife.com
