Carob Gluten-Free Cake with Strawberry Frosting | Dairy-Free Dessert Recipe
by Cathy ConnallyA moist and delicious gluten-free carob cake layered with fresh strawberries and optional plant-based frosting. Naturally sweetened and dairy-free, this wholesome dessert is perfect for any occasion.
Carob Gluten-Free Cake with Strawberry Frosting | Dairy-Free Dessert
Rated 5 stars by 1 users
Category
Dessert
Servings
1 small cake, 8 slices (see Note 1)
Prep Time
15 minutes
Cook Time
30 minutes
Calories
118
If you love cake but would like to skip all the refined sugar and dairy, this is the cake for you. The cake itself is gluten-free and sweetened with maple syrup. The frosting is nut butter flavoured with carob. A pleasant departure with all the enjoyment.
Author:Flavours: The nutty flavour of toasted carob gluten free cake topped with fresh strawberries in between each layer.
Benefits: This cake is gluten-free and dairy free and can be made nut free.
Cathy Connally
Ingredients
- ¾ cup (175 g) unsweetened, unflavoured plant-based milk (hemp, cashew, almond, etc. )
- ½ cup water + 2 tbsp
- ¼ cup (46 g) vanilla extract
- 1 tbsp (14 g) cider vinegar
- 2 tbsp flaxseed or ground chia seeds + 6 tbsp water (flaxseed or chia seed eggs)
- 1 cup (126 g) almond flour
- ¾ cup (106 g) buckwheat flour or teff flour (Note 2)
- ½ cup (52 g) sorghum flour
- 1 tsp arrowroot
- 2 scoops pure monkfruit
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ cup (30 g) unsweetened cocoa powder or carob powder
- ½ pint of strawberries, sliced
Directions
Preheat oven to 335°F (168°C). Line the bottom of the cake pans with parchment paper.
In a medium mixing bowl, combine milk, vanilla extract, vinegar and flaxseed (or chia seeds) eggs.
In another medium mixing bowl, whisk the flours, arrow root pure monkfruit, baking powder, baking soda and carob or cocoa powder until thoroughly mixed.
Add the wet ingredients to the dry ingredients and mix thoroughly.
Evenly divide the batter and pour into the pans. Bake for 30 minutes and check doneness with a wooden skewer. Bake for 2-3 more minutes as needed Do not overbake or the cake will be dry. The cakes should come out easily from the pans when they are slightly cooled. Transfer the cakes to a cooling rack.
Lightly frost each layer and place sliced strawberries on each layer. Use strawberry plant based frosting recipe.
Recipe Note
Note 1: for a four-layer cake with 8” cake, double the recipe.
Note 2: buckwheat is a strong flavour. If you prefer or more neutral flavour, teff flour is a good alternative.
Equipment: Two-8” (15 cm) inch cake pans or three 6 ”inch cake pans, parchment paper, two mixing bowls, two whisks, cooling rack, food processor
Nutrition
Calories 118, Fat 7 grams, Saturated Fat 0 grams, Cholesterol 0 milligrams, Sodium 125 milligrams, Carbs 10 grams, Fiber 4 grams, Sugar 1 grams, Protein 3 grams