Around here, I have been using a lot of vanilla bean powder. You might be wondering what that is and why I use it, so I thought I would take a few minutes to discuss it here because I absolutely love it and I figure you will too.
Vanilla bean powder is ground up vanilla beans, plain and simple. That’s it – just vanilla. That is one of my favorite things about it since vanilla extract has alcohol and often added sugars as well. I do still keep pure vanilla extract on hand, but I don’t use it all that often. Occasionally, like in this recipe, I use both for a double dose of vanilla. This intensifies the flavor and can change it as well since different kinds of vanilla have different flavor notes.
Because it’s just ground up vanilla beans, it adds so much flavor! OMG! It smells so sweet and floral and adds that taste to everything. Plus, it adds the little vanilla bean specks, and I do not believe you if you say you don’t love seeing flecks of vanilla in your cake or frosting or ice cream.
Just like I always have a myriad of spices in my pantry, now I always have vanilla bean powder. I hope you will try it for yourself!
Given you can’t see any flecks this isn’t the best recipe to showcase the vanilla bean powder, but you can totally taste it in the cake and topping. Carob or chocolate have a much more intense flavor when paired with vanilla, and coffee. This pillowy cake is the cake you imagine when you close your eyes and think of chocolate cake.
The topping is equally benefitted by vanilla since coconut and pecans both LOVE vanilla. The flavor story of this cake is a journey where all the characters complement each other. And the textures are wonderful with the gooey yet crunchy topping. This crowd pleasing sheet cake is what every holiday gathering needs.
German Carob Sheet Cake
- Total Time: 55 minutes
- Yield: 18 servings 1x
Description
Rich and fluffy cake topped with gooey yet crunchy pecan and coconut topping to serve a crowd!
Ingredients
Cake
1 cup hot coffee
4 ounces carob or dark chocolate, chopped
½ cup olive oil
½ cup unsweetened almond milk
1 ¼ cups coconut sugar
4 large eggs
2 teaspoons vanilla bean powder
2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1/3 cup carob or cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
Topping
3 egg yolks
½ cup unsweetened almond milk
½ cup pure maple syrup
1 cup coconut sugar
¼ cup coconut oil
2 teaspoons vanilla bean powder
1 teaspoon pure vanilla extract
1 teaspoon espresso powder
½ teaspoon sea salt
2 cups shredded unsweetened coconut
2 cups chopped pecans
Instructions
Make the cake. Preheat oven to 350 degrees F/ 325 degrees F convection. Oil a 9 by 13 pan.
In a large bowl, place oil and carob or chocolate. Microwave in 30 second increments, stirring in between, until fully melted. Stir in the sugar and vanilla, followed by the eggs, one at a time. Stir in half the flour, then the milk. Mix in the remaining flour, baking powder and soda, and carob or cocoa powder. Finish the batter with the hot coffee. Pour into the prepared pan and bake for about 25 minutes. Cool completely in the pan.
Once cool, make the filling. In a medium saucepan, stir together egg yolks, milk, syrup, and sugar. Add coconut oil and place over medium heat, stirring constantly, for about 10 minutes, until thickened. Remove from the heat and stir in the vanillas, espresso, salt, coconut, and pecans until fully combined. Dollop onto the cake and carefully spread into an even layer.
Cake may be stored in an airtight container in the refrigerator for up to 5 days.
Notes
Recipe adapted from I Heart Eating
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Leave a Reply