Triple Layer Carob Cake
with Christine Waltermyer
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Triple Layer Carob Cake
Makes One 2-Layer Cake
This paleo cake is refined sugar-free, grain-free and decadent!
Ingredients
Frosting:
¼ cup maple syrup (+ a little extra if needed after it chills, to achieve the right consistency)
½ cup carob powder
½ cup refined coconut oil
½ cup almond butter (I used sprouted almond butter)
Cake (Dry Ingredients):
2 cup Bob’s Red Mill Paleo Flour
½ cup carob powder
1 teaspoon baking soda
¼ teaspoon sea salt
½ teaspoon cinnamon
Cake (Wet Ingredients):
4 pastured eggs
½ cup avocado oil
1 teaspoon vanilla extract
½ cup pure maple syrup
For Presentation: Optional raspberry sauce (recipe below), fresh mint, flaked sea salt
Method
To make the frosting:
In a bowl, mix together all of the ingredients and stir well until smooth. Refrigerate while you make the cake. You may need to a little more maple syrup later after chilling the frosting, to achieve a smooth, spreadable consistency. If you want extra frosting for decorating, you can double this recipe.
To make the cake:
1. Preheat the oven to 325 degrees F. Lightly grease two 8-inch cake pans with avocado oil. You can place a circle of parchment paper on the bottom of each one if you like, to make releasing the cakes a little easier.
2. In a large bowl, mix together all of the dry ingredients. In a separate bowl, mix together the wet ingredients. Combine the wet and dry ingredients and stir well to combine. Evenly divide the batter between two cake pans. Bake for 20 to 25 minutes, or just until set on top.
3. Remove the frosting from the refrigerator to come to room temperature.
4. Remove the cakes from the oven and set aside to cool. When cool to the touch you can invert the cakes, releasing them from the pans, onto plates lined with parchment paper. Flip one cake onto a cake plate.
5. Stir the frosting to help it soften. If needed, add a little more maple syrup to achieve the right spreadable consistency.
6. Cover the top of the cake with frosting. Place the other layer on top. Frost the top and sides of the cake with the frosting. Clean any crumbs from the plate.
7. To serve, when plating each slice drizzle with optional raspberry sauce, sprinkle with flaked sea salt and place a mint sprig on the side.
Optional Raspberry Sauce Recipe
Ingredients:
1 10-ounce bag frozen raspberries
2 to 3 tablespoons maple syrup
Equipment: plastic squirt bottle with nozzle
Method:
Place the raspberries and maple syrup in a small saucepan. Heat over medium heat until almost boiling. Cover and cook on medium-low heat for 5 minutes. Remove from heat and cool. Place in a blender and blend until smooth. Strain through a fine-mesh strainer. Using a funnel, pour into the squirt bottle. Use to make a zigzag design on each piece of cake when served.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
