I baked this cake a couple of weeks ago for my husband’s birthday and it was delicious but it definitely needed some work. I have finally perfected the recipe and now it’s moist, chocolate-y, and so, so delicious minus the guilt.
I wanted to do a quick post today because we have a packed itinerary. We’ve been in Thailand the last couple of days. It is literally the most beautiful country full of delicious food and culture. Did you know that a lot of Thai food is Ayurvedic in nature? Stay tuned for a detailed itinerary of our trip and how we traveled with our 20 month old, ate vegetarian, sometimes vegan and tried our best to continue living our Ayurvedic lifestyle!
I made my Coconut Carob “Chocolate” Cake to bring along with us as a snack for V (and us) on our long plane ride. It meets all of the Ayurvedic food combining guidelines and so it is great for your digestion and health! I was worried about limited food options for V in Japan and Thailand but the food here has been plentiful and so fresh. It is honestly better than what’s available to us in the States.
In this recipe, replacing the chocolate with carob provides added health benefits. Carob is a legume which comes from a locust bean tree. It is native to the eastern Mediterranean and was consumed by Egyptians in ancient times.
Benefits of Carob:
- A rich source of dietary fiber: Not only does Carob help to keep you full, it helps regulate bowel movements. Carob has been used to treat acute onset diarrhea in children.
- Antioxidant and Anti-aging: Carob contains 24 polyphenol compounds making it a powerful antioxidant for skin and also for fighting off cancer cells.
- Healthier alternative to chocolate: Carob contains no caffeine, no dairy, is naturally low in fat, and is naturally sweet. What more can you ask for!
Hope you enjoy my recipe! Please comment and let me know what you think 🙂
Namaste.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
- 1 cup almond flour
- 1 cup buckwheat flour
- 6 tbsp carob powder unsweetened
- 1 cup carob chips unsweetened
- 1 tsp baking soda
- 1 tsp ground cinnamon powder
- 1/2 cup organic coconut sugar (or sucanat)
- 1 tsp sea salt
- 1/2 cup coconut oil
- 1/2 cup non dairy milk (almond, coconut, oat, or cashew milk)
- 8 oz coconut cream
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 cup organic coconut sugar (or Medjool dates)
- 3/4 cup cashews
- 8 oz coconut cream
- 1 tsp vanilla extract
- pinch sea salt
- 1 carob candy bar (grated, optional)
- 1 cup coconut chips (unsweetened)
Ingredients
Cake
Frosting
Topping
|
|
- Pour 8 oz of coconut cream (warm for 1-2 minutes if solidified) into a blender bowl. Add in cashews, 1 tsp of vanilla extract, coconut sugar (or chopped dates), and a pinch of salt. Allow ingredients to soak up the coconut cream while preparing the rest of the cake. Soak for at least 30 minutes.
- Pre-heat oven to 350F.
- In a large mixing bowl, mix in all dry ingredients - almond flour, buckwheat flour, carob powder, carob chips, baking soda, cinnamon powder, and coconut sugar.
- In a separate bowl, mix together coconut oil (melted), non-dairy milk, coconut cream, apple cider vinegar, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until all ingredients are combined well.
- Grease one 9"x13"x2" rectangle pan or (3) 9"x5" loaf pans. I used one large rectangle pan greased with coconut oil.
- Spread batter evenly into pan(s) and place into pre-heated oven. Bake for 25-30 minutes or until inserting a toothpick comes off clean.
- Allow cake to cool.
- Prepare frosting. Blend all ingredients from step 1. Pulse blender until blended smooth and creamy.
- Once cool, flip cake onto work surface and cut into 3 even rectangular pieces. Trim edges with sharp knife.
- Frost top of each layer and place to create a 3 layer cake. Frost sides of the cake.
- Garnish top of cake with coconut chips and sides with shredded carob chips (optional)
- Enjoy with a tall glass of milk of choice!
