Carob Almond Cake with Almond Butter Frosting
If you are making a cake to show off or feed a lot of people, this is it. Make sure to check the notes below on stacking it. I’m always thinking of how I can be more creative and original in the kitchen. All the food I make must be healthy, beautiful, incredible tasting, and different, whether it’s savory or a sweet cake. I nailed it here. I felt no guilt eating this almond cake either, all good ingredients. I thought of it more as a nutritious sweet snack.
This will make a tall cake that is meant for 3 layers. If you don’t want 3 layers, and just want one big cake layer, or 2 smaller layer, then cut the recipe in half and pour it all into one or 2 pans.
Carob is a smooth tasting, widely used shrub in the same family as peas. They have countless health benefits and are often replaced for cocoa or coffee. There is nothing bitter about the flavor, it’s mild and makes a great hot drink mixed with vegan milk, mixes well with baking, and can even be mixed with granola. It can help to boost the immune system, prevent different kinds of cancer due to its chemical properties, improve digestion, combat aging, manage diabetes, and is good for heart health. Boasting fiber, protein, and vitamins and minerals like calcium, zinc, potassium, phosphorus, riboflavin, vitamin K, vitamin E, and antioxidants, carob is something to keep on hand at all times.
Using my vegan butter and almond oat milk is highly recommended, as it’s what I use. This cake will come out large and is best stacked, so have a few identical cake or casserole pans.
Carob Cake with Almond Butter Frosting
Yields: 10-12 triple stacked pieces, or 20 pieces one cake layer
- 4 cups flour- spelt, all purpose, or a gluten free baking 1:1
- 1 cup carob
- 3/4 cup oil, can be olive, grapeseed, vegetable, canola
- 4-5 cups vegan milk
- 4 tbsp ground flax (mix with 8 tbsp water, let sit for 15 minutes before adding)
- 2 tbsp apple cider or white wine vinegar
- 2 tbsp cinnamon
- 2 tbsp almond paste or extract
- 1 cup maple syrup, agave, or any kind of sugar
- 1/4 cup vegan butter (use my vegan butter in staples category)
- pinch of salt
- 4 tbsp baking powder
- 3 tsp baking soda
- Almond Butter Frosting
- 2 cups whole almonds
- 1 cup coconut oil
- 2 handfuls medjool dates, remove pits (10 to 14)
- 2-3 cups vegan milk
- 2 tbsp carob
- pinch of salt
Combine the dry ingredients for the cake and then slowly add the wet. If you can sift the flour and carob then that is best.
Add the baking soda and powder last, after you've whipped the batter, and toss that together gently.
Pour into 2 or 3 identical oiled pans. This will make a lot of cake batter, more cake layers for stacking, 2 or 3 layers. If you don't want to layer and just want one big cake then pour it all into one pan and cut the recipe in half. Bake on 350F for 30 to 40 minutes.
Combine all ingredients for frosting in the food processor. When the cakes have cooled, stack them and put the almond butter frosting between each layer and on top. This cake is very moist.
- Preparation time: 1.5 hour or less
- Cook time: 30-40 minutes
- Total time: 2 hours
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