The Best Chocolate Frosted Carob Brownies- Vegan, Oil-free, Wheat-free, Refined-Sugar-free
BROWNIES
1 ¼ cup or 1 can chickpeas
⅓ cup tahini
⅓ cup date syrup
2-4 tbsp water
½ tbsp vanilla extract or 1 tsp vanilla bean powder
¼ tsp baking soda
¼ tsp baking powder
½ tsp salt
1/4 cup tiger nut flour
1/3 cup carob powder (OR 1/4 cup cocoa/cacao powder)
Preheat oven to 350F.
Start by processing chickpeas, tahini, date syrup, and water until smooth. Add all your dry ingredients except for the baking powder and soda. Blend again to combine. Now add the baking soda and powder and blend one last time until just combined.
Transfer the batter to a parchment lined 8x8 inch pan. Smooth top and bake for 20-25 minutes.
Allow to cool before frosting.
FROSTING
1 cup pitted medjool dates (about 6–7 large)
1/2 cup hot water
1/4 cup cocoa powder
1 tablespoon tahini
1/4 teaspoon salt
Combine soft medjool dates and water in a high-speed blender. Blend until completely smooth. Scraping the sides as necessary. Add cocoa powder and tahini and blend until smooth, scraping down the sides as necessary. Spread over cooled brownies. Enjoy!
Carob Layer Cake
Triple Layer Carob Cake
Makes one 2-layer cake
This paleo cake is refined sugar-free, grain-free and decadent! Thanks to Basil Bandwagon for all of these delicious and healthy ingredients.
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
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
Directions:
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 add 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:
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.
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.
Remove the frosting from the refrigerator to come to room temperature.
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.
Stir the frosting to help it soften. If needed, add a little more maple syrup to achieve the right spreadable consistency.
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.
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:
Ingredients:
1 10-ounce bag frozen raspberries
2 to 3 tablespoons maple syrup
Equipment: plastic squirt bottle with nozzle
Directions:
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.
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How to make Vegan Carob Wacky Cake | Chocolate Cake Alternative | Not Only Carrots Cooking Show
Leah & Eden cook Carob Wacky Cake (vegan chocolate cake alternative) from Leah's vegan cookbook 'No, We Don't Only Eat Carrots! Plant-Based Food For Humans.'
Leah's Vegan Vanilla Custard is delicious served hot or cold over the Carob Wacky Cake.
Check out the custard episode here:
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Recipe - Carob Cake (Tasty)
All Purpose Flour (Maida)
Sugar (Sakkar)
Baking Powder
Baking Soda
Carob Powder
Curd (Dahi)
Butter
Milk (Dudh)
Lemon (Nimbu)
Vanilla Essence
[For more recipes, please visit - totalveg.com]
Carob Cake | How To Make Carob Cake | ISKCON Desire Tree - Recipes 2019
Carob Cake | How To Make Carob Cake | ISKCON Desire Tree - Recipes 2019
Gluten-Free Carob Cake
My daughter sweet 16 birthday cake. She loved it so much, a second one was requested. She said, mom you have come a long way with your glutenfree baking LOL!!
RECIPE
Dry ingredients
1 cup white rice flour
1 cup brown rice flour
1 Tbsp. baking powder
1/2 tsp. coriander
1/2 cup carob powder
Melting
1/3 cup carob chip
1 Tbsp. milk
Whipped
1 cup butter
3/4 cup maple sugar
1/2 cup flax seed gel ( egg replacer)
Add 3/4 cup milk
Frosting
1 cup milk
1/4 cup flour (GF)
1/4 cup carob powder
1/3 cup agave
1/4 cup carob chips
1/2 tsp. coriander
METHOD
1. Cream butter, sugar and flax seed gel
2. Add melt carob chips and milk to cream mixture
3. Mix dry ingredients well, add slowly to batter
4. Whisk for 2 mins on medium speed
5. Slowly add the 3/4 cup milk to the batter
6. Whisk for another 3 mins, use a spatula to scrape the sides into the mixture. Pour batter into a 9 inch baking pan, bake at 350 for 45 mins
7. Blend ingredients for frosting for 1 min
8. Pour into sauce pan, stir for 5 - 10 mins on med to high heat
9. Remove stove, let sauce completely cool
10 Add 1 Tbsp. butter (room temp.)
11. Whisk well
12 Frost cake
ENJOY!!
Egg Replacer:
Vegan butter:
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