This gluten free carob cake recipe is a chocolate and coffee flavored cake, with a creamy dairy free mocha frosting. It’s also dairy free, refined sugar free, rich and moist – a perfect clean eating dessert or birthday cake.
Gluten Free Carob Cake – A Healthy Birthday
If you are looking for a pretty gluten free, dairy free and sugar free birthday cake recipe that is made from healthy allergy friendly ingredients, look no further! This gluten free carob cake is what you need.
There’s something about making a homemade birthday cake that’s very special and I hope it will bring you joy in many birthday celebrations to come!
Unlike most gluten free, dairy free and sugar free cakes, this gluten free carob cake is made from scratch without any premixed gluten free flours or a store bought dairy free frosting (or vegan butters).
It’s light, moist and just-sweet-enough to make it a perfect gluten free dairy free birthday cake for you and your kids.
The ingredient list for this gluten free carob cake is suitable for paleo eaters as well, if you substitute the buckwheat flour with some other grain free / gluten free flour.
Related: Walnut Cake – Greek Inspired Recipe (GF Option)
Gluten Free Carob Cake For Those Sensitive To Chocolate
Moreover if you’re allergic to chocolate (I’m actually sensitive to it), you can use carob as a cacao substitute. It’s seed pods are transformed into a sweet dark powder that has caramel and earthy undertones. It’s naturally caffeine free and high in antioxidants.
Compared to chocolate, carob is three times richer in calcium and it contains high amounts of fibre. I usually look for a brand that is minimally processed and organic like this one.
You cannot find gluten free dairy free cakes in stores and even if you do, they usually contain a lot of suspicious, genetically modified, cheap ingredients like: soy or canola oil, glucose solids, glycerin, starches, dextrose, xanthan gum, vegan margarine and natural flavors.
How To Make This Gluten Free Carob Cake – Dairy Free And Sugar Free
I knew I could make a healthier cake version that provided not only satisfaction but actually nutrients. So instead of conventional sugar I used maple syrup / crystals and stevia extract.
As a butter substitute I used avocado, fat provides moisture in the cake.
Instead of regular milk – I made some almond milk the day before.
As for the eggs, they are crucial in baking because eggs bind the cake together so that it doesn’t crumble, they provide moisture, texture, and lift.
I wish I could use flax seeds only, but I would not recommend trying to make this cake egg free.
When it comes to the dairy free frosting it took me a while to decide which one to choose: a coconut whip “frosting” or a cashew frosting.
I didn’t want the coconut flavor to come out in this cake and I didn’t want too much cashews either so I just mixed them (it’s best to make it the day before and give it time to solidify).
And in order to enhance the flavor I incorporated some vanilla and decaf espresso powder (to avoid caffeine).
All these combination brought up the “mocha” name in this cake, which is what you usually ask for an espresso combined with steamed milk and chocolate.
If you have a special occasion coming up, whether it’s for you, a family member, or a friend, this gluten free carob cake will definitely brighten the day.
It has the prefect balance between being dense and fluffy and the creamy mocha frosting will just melt in your mouth.
So let’s get to the cake recipe, use the video as a guide on how to build up the cake:
Gluten Free Carob Cake – Dairy Free, Sugar Free
Ingredients
Gluten Free Carob Cake Batter:
- 1 ½ Avocado
- 2 Eggs - organic, pasture raised
- 2 Tbsp flax seeds - ground
- 1 Tbsp vanilla infused oil - or extract
- 2/3 Cup non dairy milk - of your choice
- 3 Tbsp maple crystals or coconut sugar
- Pinch of stevia extract powder
- 2 Tbsp coconut oil or butter
- 3/4 Cup tigernut flour
- 3/4 Cup buckwheat flour
- 3/4 Cup carob powder
- 1 Tsp baking soda
- 1 Tsp apple cider vinegar
- 1/2 Tsp sea salt/pink salt
Dairy Free Mocha Frosting:
- 1 ½ cup cashews soaked
- 1 tbsp decaf espresso powder
- 1/2 cup maple syrup
- 3 tbsp plant milk - I used almond
- Juice of a ½ lemon
- 1 ½ can coconut cream
- pinch of salt
- pinch of stevia extract powder
Soaking Liquid
- 1/2 cup cold brewed coffee - or espresso (you can mix it with water if you feel it's too strong)
- 2 tbsp maple syrup - to sweeten
Instructions
- Preheat the oven to 350F and line a 6 inch round baking dish with parchment paper.
- Add the wet ingredients to the dry ingredients (sifted) and whisk until smooth (see video).
- Bake for 30 minutes at 350 F. Cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
- For the frosting – mix all ingredients in a blender until smooth.
- Transfer to a bowl and refrigerate overnight to harden.
- To frost, place one layer of the cooled cake on serving platter. Top with half of the cream and smooth out to the edges. Top with the other cake layer and place in refrigerator for 30 minutes.
- Add another coat when chilled.
- Place remaining cream in piping bag with star tip and decorate as you wish. Sprinkle with some carob powder (optional).
- Refrigerate for a few hours before serving.
Video
Gluten Free, Dairy Free, Sugar Free Mocha Carob Cake
[embedyt] https://www.youtube.com/watch?v=invAmpeafx0[/embedyt]Nutrition
The information shown is an estimate provided by an online nutrition calculator.
If you decided to make this recipe, I’d like to hear from you! Leave a comment, rate it, and let me know what you think! Or snap a photo and share it on Instagram with the tag #healthytasteoflife.
More Allergy Friendly Cake Recipes:
Gluten Free Swiss Roll Cake With Carob Frosting (Dairy Free)
Apple Crepe Cake Apple Crepe Cake With Caramel Sauce
Michelle
Tuesday 27th of September 2022
Hello! I'm looking forward to trying this cake for my birthday. I recently discovered a sensitivity to cocoa, and the cake looks so delicious! I am also sensitive to coconut and I was going to substitute olive oil or avocado oil. I just read that the great thing about coconut oil in the recipe is that it hardens when cool. I'm a little stumped with what to substitute that is also dairy-free. Thanks!
Ula
Wednesday 15th of July 2020
This looks like a dream cake to me, and now it's the right time to make it ( my birthday)! How long in advance can I bake the cake for it not to dry out? Say Friday for serving on Sunday?
HealthyTasteOfLife
Friday 17th of July 2020
One or two days in advance I think is fine, as you will use some soaking liquid when you assemble it. Happy Birthday Ula!
Natalie Bennett
Wednesday 17th of June 2020
I liked the recipe, but I think it should have the icing as the first step in the method and a preparation time to include that the coconut cram should be chilled before you open it (mine wasn’t solid at room temperature ) the long while it takes to set the icing as well. It’s not like this is a make it in the morning cake. You really have to be well prepared. The cake is very good.
HealthyTasteOfLife
Tuesday 23rd of June 2020
Thank you for your feedback! You're totally right this cake need a bit of preparation in advance. The video that accompanies the recipe shows exactly what's needed. I'll try to update the written recipes in case someone can't see the video.
Tara
Friday 3rd of April 2020
Thanks. I just made the cake, and to add, I have been cooking all of my life. My batter was far thicker and much more difficult to mix than yours. Very difficult to spread. I double checked and followed your recipe. I did use casava flour instead of tigernut because that is what I had. It just seemed to need more liquid. I don't know. Your thoughts?
HealthyTasteOfLife
Friday 3rd of April 2020
Well yes cassava is much more starchy than tigernut (which has the consistency of a nut flour) so I suppose increasing the liquid ingredients should work.
Tara
Friday 27th of March 2020
Hello. I have a question. I accidentally added 1 1/2 avocado to the frosting and I don't want to throw it out. Will it still come out ok?
HealthyTasteOfLife
Saturday 28th of March 2020
The color might be different but the texture and taste I think should come out ok. You can add some more vanilla and espresso powder to disguise the taste if it comes out. Another option is to freeze it and consume it like ice cream and make another batch for the cake.