Carob Cake (or Cupcakes!)

Carob Cake Ingredients

• • 1 Cassavaberry All-Purpose Baking Mix

  • ¼ cup carob powder

  • ¼ cup coconut sugar

  • 1½ cups unsweetened applesauce

  • ¾ cup water

  • 2 teaspoons vanilla

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  Carob Ganache Frosting Ingredients

  • 1 (7.4 oz) can sweetened condensed coconut milk
    (we use Let’s Do Organic Original or 6.15oz Azure Standard)

  • ½ cup carob chips
    (we use Missy J’s)

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  Cake Instructions

  1. Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.

  2. In a large bowl, add the Cassavaberry All-Purpose Baking Mix, carob powder, and coconut sugar. Stir to combine.

  3. Add applesauce, water, and vanilla. Stir until fully mixed—do not overmix.

  4. Spoon batter into the prepared cake pan.

•       5. Let batter rest 5 minutes before baking.
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        6. Bake for 33–38 minutes, or until a toothpick inserted in the center comes out clean.

        7. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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  Frosting Instructions

  1. Scoop the sweetened condensed coconut milk into a small saucepan and warm over medium-low heat, whisking until smooth. Turn off the heat.

  2. Add the carob chips and continue whisking until melted and smooth.

  3. Transfer the mixture to the refrigerator and chill until firm, stirring a few times (about 1.5 hours).

  4. Once chilled, scoop the mixture into a mixing bowl.

  5. Whisk on high speed for about 5 minutes, stopping to scrape down the sides, until light and fluffy.

  Frost the cooled cake and enjoy!
  For a small double-layer cake, slice the round cake in half vertically (semi-circle), frost the top of one layer, then place the second layer on top and frost as desired.

  Store cake or cupcakes in the refrigerator.

  Soft, rich, and naturally sweetened—this carob cake is a dreamy, wholesome treat everyone will love. 🍫🌿