The recipes you have been seeing over the past few weeks, including this one, are the result of going through old photos and finding I have a lot of unshared recipes in files on my computer that are freaking fantastic and must be shared with you.
In fact, almost all of them have been made in my kitchen more than once I love them so much.
Including this one.
I actually searched my own blog for this recipe not too long ago and realized I hadn’t posted it. That’s right, I found myself surprised when I found out I did not post this decadent but kinda sorta healthy cake.
I am not going to pretend I can remember every single recipe I have made and posted on this blog. There are a lot of recipes. Like whoa a lot of recipes.
Some I love so much I make again. Others aren’t a personal favorite, but have been a huge hit with some of my tasters. Some have slipped my mind and I notice out of the blue, thinking I so need to make that again.
Just don’t ask me about the old photos and some of the old writing. I have really changed and grown over the past few years. I can see that so clearly when I check out those old posts. It’s sometimes funny and sometimes embarrassing, but that’s life, right?
There are times when I am baking so much that I have more recipes than I can share with you at that time. I know I’ll get to them eventually when I’m baking less and need posts to share with you. Like now.
Enter the ultimate paleo carob (or chocolate) cake. You know the drill about the whole carob versus chocolate thing by now I hope. Whether you make this with carob or chocolate, just make it. Because this cake in particular has some major things going for it.
One: the filling. It’s made with crunchy salted almond butter (Georgia Grinders to be exact), so it’s packed with flavor, and adds a little something extra to the cake.
Two: the frosting. Because the fats in the carob and coconut oil are solid at room temperature, the frosting is somewhat, well, solid at room temperature. This also means that when the cake is gently warmed in the microwave, it turns into hot fudge basically. This is very different from the greasy separated mess buttercream turns into when it’s warmed.
Three: the cake. You can see it in the photos. The cake is rich and fluffy, a feat for cake. I want to reach through the screen and grab some of it right now, and I hope you do as well.
I am most definitely going to be making this cake again. I hope it becomes a regular in your house as well.Print
1 ½ cups coconut sugar
1 ¾ cups paleo flour blend (2 cups almond meal, 1 ¼ cups tapioca flour, ¾ cup coconut flour)
1 cup carob or cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons espresso powder
2 large eggs
1 cup unsweetened almond milk
1 cup strong coffee
2 teaspoons pure vanilla extract
½ cup olive oil
¾ cup crunchy salted almond butter (I used and highly recommend Georgia Grinders)
2 tablespoons olive oil
½ cup carob or dark chocolate chips
1 teaspoon pure vanilla extract
1 tablespoon pure maple syrup
1 cup carob or dark chocolate chips
¼ cup coconut oil
2–4 tablespoons unsweetened almond milk
1 teaspoon pure vanilla extract
½ teaspoon sea or pink salt
2 tablespoons pure maple syrup
Make the cake. Preheat the oven to 350 degrees F. Oil two 8 or 9 inch round cake pans and line the bottom only with parchment.
In a large bowl, whisk together sugar, flour, carob or cocoa powder, baking soda, baking powder, and espresso powder. Whisk in the eggs, milk, coffee, vanilla, and olive oil until a thin and mostly lump free batter comes together. Divide equally between the two pans and bake about 30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pans. Cake may be made up to two days ahead of time, and stored covered, at room temperature.
When ready to assemble the cake, make the filling. In a medium bowl, melt the almond butter, oil, and carob chips in the microwave for 30 second increments stirring in between, until fully melted. Stir in the vanilla and maple syrup. Allow to cool to room temperature. Give it a whisk until a thick, fluffy consistency forms.
Place one cake layer on the serving platter of your choice and top with the filling, carefully spreading it into an even layer.
Make the frosting. in a medium bowl, melt the carob chips and coconut oil in 15 second increments in the microwave, stirring in between until fully melted. Stir in the almond milk, vanilla, salt, and maple syrup. Allow to cool to room temperature, then fluff with a whisk. Use a hand mixer to make it extra fluffy!
Carefully but quickly work to spread the frosting on the top and down the sides of the cake. It hardens quickly and isn’t the easiest to work with, but it will cover quite nicely.
Cake may be stored covered at room temperature for up to 3 days or frozen, wrapped in pieces in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the microwave for about 1 minute – this cake is awesome warm!
Cake recipe adapted from My Baking Addiction
- Prep Time: 40
- Cook Time: 30