Carob Coconut Gluten Free Vegan Cake Without Refined Sugar Recipes

CAROB & COCONUT 'GLUTEN-FREE VEGAN' CAKE, WITHOUT REFINED SUGAR

Carob & Coconut 'gluten-free vegan' Cake, without refined sugar image

Cakes might be alluringly delicious, but they are typically full of all sorts of stuff that don't really do our health any favours. So, I am on a bit of a mission to find some delicious alternatives created with healthy, nutritious ingredients, that work for people with most food allergies and sensitivities (dairy-free, wheat-free, gluten-free, no-egg, gmo free etc)...

Provided by Trinity Bourne

Categories Dessert

Time 45m

Number Of Ingredients 17

Ingredients

100g rice flour
100g tapioca flour
1 tsp bicarb of soda
½ tsp cinnamon
4 tablespoons carob powder (or cocoa powder)
100ml apple juice concentrate (any sweetener, such as maple syrup, would work though)
1 tsp apple cider vinegar
100ml coconut oil (usually comes solidified and has to be melted)
50 ml water
200ml coconut cream (I get this in a little tin or carton)
2 tsp vanilla extract
brTOPPING INGREDIENTS:
Handful dates
Handful cashews
150ml coconut cream
Carob bar (for grating - optional)
Dessicated coconut (for sprinkling- optional)

Steps:

An hour or two before making the cake soak the topping ingredients. Chop the dates and place in a pan with the cashew and coconut cream. If the coconut cream has thickened (which happens if it gets too cold), then melt it gently in the pan until it's runny (should take less than a minute). The idea is that the cashew and dates absorb the cream to make them softer and blendable later.
Mix all dry ingredients together in a mixing bowl.
Melt the coconut oil and then mix all wet ingredients together in a jug.
Add the wet ingredients to the dry ingredients and mix together thoroughly before sharing evenly between two parchment lined cake tins.
Place in a preheated oven at gas mark 5 (375°F/190°C) and bake for approximately 25 minutes or so (bear in mind that every oven seems to have a mind of its own). Allow to cool before adding the icing.
Blend the topping ingredients together with a blender and when the cake has cooled down, sandwich them together with a good dollop of the creamy icing and then spread the remaining icing to cover the whole cake. You can decorate the cake with dessicated coconut and a bit of grated carob bar.

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