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Almost Paleo German Carob Cake

  • Author: Laura
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x




2 ½ cups paleo flour blend

1 ½ cups coconut sugar

1 cup carob or cocoa powder

1 teaspoon baking soda

1 ½ teaspoons baking powder

3 large eggs

1 ½ cups unsweetened almond milk

1 ½ cups hot strong black coffee

¾ cup olive oil

1 tablespoon pure vanilla extract


1 cup organic heavy cream

1 cup coconut sugar

3 large egg yolks

½ cup coconut butter

1 teaspoon sea salt

1 vanilla bean, scraped

1 cup pecans or walnuts, toasted and finely chopped

1 cup unsweetened toasted coconut, finely chopped


½ cup unsalted organic butter, room temperature

½ cup coconut oil, room temperature

½ cup carob or cocoa powder

¼ cup pure maple syrup

¼ cup tapioca starch

2 teaspoons pure vanilla extract

Unsweetened almond milk as needed for texture


Make the cake.  Preheat oven to 350 degrees F.  line a half sheet pan with parchment.  Oil the parchment.  If desired, oil an additional ramekin for a mini cake.

In a large bowl, whisk together the flour, sugar, carob or cocoa, baking powder, and baking soda.  Whisk in the eggs, milk, coffee, oil, and vanilla until a smooth batter forms.  Pour into the prepared pan and ramekin and carefully transfer to the oven.  Bake for about 20 minutes until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.  Cool completely.

Make the filling.  In a medium saucepan, stir the cream, egg yolks, sugar, vanilla bean scrapings and pod, and salt over medium heat.  Bring to a boil and cook, continuing to stir until thickened slightly, about 5 minutes.  Remove from the heat and stir in the butter, coconut, and nuts until butter is melted.  Pour into a bowl and cool to room temperature.  Filling may also be covered with plastic and refrigerated for up to 3 days.  Bring back to room temperature before assembling the cake.

Make the frosting when prepared to assemble the cake.  In a large bowl using a hand mixer, a stand mixer would work too, beat butter and coconut oil until combined and fluffy.  Slowly add carob or cocoa, followed by maple syrup, tapioca, and vanilla.  If the frosting is too thick, slowly beat in almond milk until it is spreadable.  Do not refrigerate before assembling the cake – it will get too hard.

Assemble the cake.  Using an approximately four inch cutter (I used a bowl), cut rounds of cake out of the sheet pan.  Crumble the remaining cake (it’s okay to take some for snacks) into a bowl and mix with some frosting and filling.  Form into a round on a cake stand or serving plate.  Top with one round of cake.  Top with some of the filling.  Continue with cake and filling until the cake is used.  Top with frosting, and frost the sides if desired.

If you want to make a mini cake, feel free to do so using the ramekin or some of the sheet cakes.

Serve immediately or store in the refrigerator for up to 3 days.  Cake may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the refrigerator overnight.


Cake and filling adapted from Brown Eyed Baker.  Frosting adapted from Paleo Running Mama.

  • Prep Time: 1 hour
  • Cook Time: 30 minutes