Name: Devil's Food Cake with Almond Butter Filling
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 cup coconut oil, room temperature; ½ cup olive oil; 1 ½ cups coconut sugar; 4 large eggs; 1 tablespoon vanilla bean powder; 1 tablespoon espresso powder; 1 ½ cups unsweetened almond milk; 3 cups all-purpose flour or paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour); ¾ cup carob or cocoa powder; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon sea salt; 1 ½ cups creamy almond butter; 1 teaspoon vanilla bean powder; 2 tablespoons pure maple syrup; ¼ cup carob or cocoa powder; 1 ½ cups carob or dark chocolate chips; 2/3 cup unsweetened almond milk; 2 teaspoons espresso powder; 2 teaspoons pure vanilla extract; 1 tablespoon pure maple syrup; 2 tablespoons coconut butter

Description

Rich and decadent carob cake with almond butter filling and ganache frosting.

Ingredients

Scale

Cake

1 cup coconut oil, room temperature

½ cup olive oil

1 ½ cups coconut sugar

4 large eggs

1 tablespoon vanilla bean powder

1 tablespoon espresso powder

1 ½ cups unsweetened almond milk

3 cups all-purpose flour or paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

¾ cup carob or cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon sea salt

Filling

1 ½ cups creamy almond butter

1 teaspoon vanilla bean powder

2 tablespoons pure maple syrup

Ganache

¼ cup carob or cocoa powder

1 ½ cups carob or dark chocolate chips

2/3 cup unsweetened almond milk

2 teaspoons espresso powder

2 teaspoons pure vanilla extract

1 tablespoon pure maple syrup

2 tablespoons coconut butter

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Instructions

Make the cake. Preheat oven to 350 degrees F/ 325 degrees F convection. Oil two 8 or 9 inch round cake pans and line with parchment.

In a large bowl, cream the oils and sugar until well combined and light and fluffy. Beat in the eggs one at a time, incorporating each fully before adding another. Stir in the vanilla and espresso, followed by half the flour and the carob or cocoa powder. Stir in half the milk. Finish the batter with the remaining flour, baking soda, baking powder, and salt, before stirring in the remaining milk.

Divide the batter evenly between the two pans. Bake about 30 minutes until a toothpick inserted in the center of the cake comes out clean or with a few crumbs. Cool completely in the pan.

When ready to assemble the cake, place one cake on a stand or platter of your choosing. Make the filling. In a medium bowl, stir together almond butter, vanilla, and maple syrup until well combined. Carefully spread over the cake.

Top with the second cake and make the ganache. In a medium microwave safe bowl, place carob or cocoa powder, carob or dark chocolate chips, almond milk, and espresso. Microwave on high in 30 second increments, stirring in between, until fully melted. Stir in the vanilla, maple syrup, and coconut butter until combined. Spoon over the cake, gently pushing the ganache to the edges so that it covers the sides partially.

Allow the ganache to set before slicing and serving. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave 30-60 seconds.

Notes

Recipe adapted from Ina Garten via Tasting Table

Prep Time: 30 minutes
Cook Time: 25 minutes