Tag Archives: carob

Nutty Carob cake

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Adapted for my nephew from Fluffy Chocolate Cake

Nutty Carob Cake Ingredients

  • Parchment/ coconut oil or cooking spray

  • 2 cans (15 oz each) black beans, drained and rinsed

    Or 3 ½ cups black beans homemade and cooled
  • 2 TBS pure vanilla extract
  • 1 teaspoon sea salt
  • 10 large eggs: 6 large eggs for bean mix (+ 4 more for a different bowl)
  • 1 cup almond flour (added for structure)
  • ½ cup carob powder
  • 2 ½ teaspoon baking soda
  • 1 ½ cups coconut oil
  • 1 cup coconut nectar

Preheat the oven to 325 degrees F. Line two 8 or 9 inch baking rounds with parchment or coconut oil.

Combine the beans, vanilla extract, salt and 6 eggs in a blender or food processor. Blend on high until the beans are completely liquefied.

In a bowl, whisk together the almond flour, carob powder and baking soda.

In a separate large bowl, cream the coconut oil with the coconut nectar until light and fluffy. Add the remaining 4 eggs, one at a time, beating for a minute between additions.

Pour the bean batter into the large bowl with eggs and mix until smooth. Stir in the dry ingredients and beat the batter for one minute. Pour the batter into the prepared cake pans and smooth the tops.

Bake the cakes until a toothpick inserted into the center of each comes our clean and the cake springs back to the touch, 40-45 minutes. Let the cakes cool in the pans for 10 minutes, they flip them out onto a cooling rack to cool. Serve cakes with desired topping. Makes two 8 or 9 inch cake rounds.

Nutrition for 1 cake= 16 servings; 10.8 carbs, 1.3 fiber, 3 protein carbs

Notes: My family loved this! So did our tasting friends. And it’s lower carb than the other cake. Win-win! Can’t wait to see what my nephew thinks 🙂

Chocolate Carob chunk cookies

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Adapted from Castaway Kitchen’s recipe

Ingredients

  • 1 large egg
  • 3 tbsp melted ghee (coconut oil or softened butter)
  • 1 tsp vanilla extract
  • 1/3 cup coconut nectar (low glycemic sweetener)
  • 2-3 cups fine ground almond meal or flour  (from blanched almonds)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup almond or coconut milk
  • 1 cup chopped carob chunks

Instructions

  • Preheat oven to 350 and line baking pan with parchment paper.
  • In a medium bowl, whisk egg until frothy, Whisk in the oil, vanilla, and sweetener and mix well.
  • In another bowl, add the dry ingredients and whisk almond meal, baking soda and salt together.
  • Then combine the wet and dry ingredients with a spatula until the dough is crumbly. Add in the milk, mix well until the dough comes together again. Once the dough is moist, chop the chocolate into small pieces and fold it in.
  • Shape 1 inch balls with the dough, place 2 inches apart on prepared pan. Gently flatten the cookies with the back of a spoon.
  • Bake 15 minutes or until the base of the cookies turns golden brown. Remove from oven, let cool for ten minutes. Enjoy!

Notes: Too wet (from coconut syrup) so I added more almond flour and a little coconut flour to make batter more roll-able. (My newphew’s favorite food of the week 🙂 Perfect celebration food after his great baseball season!

Next time, I might try adding psyllium to improve the texture.