Australian Carob Almond Vanilla Cake
Delectably good on its own or magical with carob buttercream, this simple yet classic dessert is gluten-free, refined sugar-free and dairy-free.
Servings: 6
Ingredients
CAROB ALMOND VANILLA CAKE
- 2 cups almond flour
- 2 tbsps The Australian Carob Co. Roasted or Raw Carob Powder
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 4 pcs large eggs, beaten
- 2 pcs egg whites, whipped
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1 tsp pure vanilla extract
- 1 tsp lemon zest
CAROB BUTTERCREAM
- 1 whole Carob Buttercream, (follow the ingredients on the page)
- 1 cup wild Canadian blueberries
- 1 tbsp real maple syrup
- 1 tsp cinnamon
Instructions
FOR THE CAROB ALMOND VANILLA CAKE
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Preheat oven to 350F and lightly grease two 6-inch round cake pans or one 8-inch round cake pan with butter or olive oil.
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In a medium-size bowl, combine the beaten eggs, maple syrup, olive oil, vanilla extract and lemon zest.
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In a large mixing bowl, add the almond flour, carob powder, baking powder, cinnamon, and kosher salt. Mix thoroughly.
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Then add the wet mixture into the dry mixture. Mix well until well-incorporated and no large lumps remain.
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Once fully combined, fold in the whipped egg whites using the cut and fold technique. The batter should be thick but pourable.
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Divide batter evenly between prepared cake pans and bake on a center rack for 35-40 minutes. Or until a toothpick inserted in the middle comes out clean and the edges and surface appear golden brown. Please watch your oven because all ovens are different.
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Let cool for 15 minutes in the cake pans. To remove from pans, run a dull knife (careful not to scratch/damage the side of the pans) around the edge of the pans to loosen the cakes. Then place a plate or cooling rack on top and quickly invert. Let cool completely before frosting.
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Store care in the refrigerator for 3-4 days.
FOR FROSTING
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Follow the Carob Buttercream instructions.
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Fold in the blueberries, maple syrup and cinnamon.
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Start frosting the cake based on your preferred cake design.*
Notes
- Cool completely before frosting with Carob Buttercream.
- The appearance and sweetness of the cake will depend on the type of carob powder that you use. Roasted carob powder tends to have a sweeter and darker in color profile. Raw carob powder lends a delicately sweet and slightly less dark in color profile. Whichever you decide to choose, just know that both taste amazingly good!
- For photography purposes, we stacked two 6″ carob almond vanilla cake and designed the top part with fresh berries.
