Gluten Free Carob Cake Food

CAROB & COCONUT 'GLUTEN-FREE VEGAN' CAKE, WITHOUT REFINED SUGAR

Carob & Coconut 'gluten-free vegan' Cake, without refined sugar image

Cakes might be alluringly delicious, but they are typically full of all sorts of stuff that don't really do our health any favours. So, I am on a bit of a mission to find some delicious alternatives created with healthy, nutritious ingredients, that work for people with most food allergies and sensitivities (dairy-free, wheat-free, gluten-free, no-egg, gmo free etc)...

Provided by Trinity Bourne

Categories Dessert

Time 45m

Number Of Ingredients 17

Ingredients

100g rice flour
100g tapioca flour
1 tsp bicarb of soda
½ tsp cinnamon
4 tablespoons carob powder (or cocoa powder)
100ml apple juice concentrate (any sweetener, such as maple syrup, would work though)
1 tsp apple cider vinegar
100ml coconut oil (usually comes solidified and has to be melted)
50 ml water
200ml coconut cream (I get this in a little tin or carton)
2 tsp vanilla extract
brTOPPING INGREDIENTS:
Handful dates
Handful cashews
150ml coconut cream
Carob bar (for grating - optional)
Dessicated coconut (for sprinkling- optional)

Steps:

An hour or two before making the cake soak the topping ingredients. Chop the dates and place in a pan with the cashew and coconut cream. If the coconut cream has thickened (which happens if it gets too cold), then melt it gently in the pan until it's runny (should take less than a minute). The idea is that the cashew and dates absorb the cream to make them softer and blendable later.
Mix all dry ingredients together in a mixing bowl.
Melt the coconut oil and then mix all wet ingredients together in a jug.
Add the wet ingredients to the dry ingredients and mix together thoroughly before sharing evenly between two parchment lined cake tins.
Place in a preheated oven at gas mark 5 (375°F/190°C) and bake for approximately 25 minutes or so (bear in mind that every oven seems to have a mind of its own). Allow to cool before adding the icing.
Blend the topping ingredients together with a blender and when the cake has cooled down, sandwich them together with a good dollop of the creamy icing and then spread the remaining icing to cover the whole cake. You can decorate the cake with dessicated coconut and a bit of grated carob bar.

THE ULTIMATE CAROB CAKE

The Ultimate Carob Cake image

My son is allergic to chocolate so I spent several years perfecting the ultimate carob cake recipe. I have finally achieved it! Oh, and it also had to be Feingold friendly, since we are 100% feingold.

Provided by Mom2Eight

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup carob powder (I swear by Chatfield brand)
1/2 cup canola oil
1 cup milk
2 large eggs
1 cup boiling water, with
2 teaspoons instant coffee
1/2 cup vegetable shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk

Steps:

For cake:
Put oven on to 350°. Grease and flour two 8-inch cake pans.
In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
For Icing:
Cream butter and shortening with mixer. Add vanilla extract.
Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistancy for icing cake.
Cover until you are ready to icing.
Makes about 3 cups.

Nutrition Facts : Calories 918.6, Fat 40.7, SaturatedFat 13.2, Cholesterol 81.8, Sodium 544.6, Carbohydrate 135.8, Fiber 0.8, Sugar 108.8, Protein 6.1

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