Mocha Carob Cake (Gluten-Free, Dairy-Free, No Refined Sugar)
This gluten-free layered mocha carob cake is a “healthier cake” option made from scratch: avocado replaces butter for a moist crumb, and it’s sweetened without refined sugar (maple + optional stevia). Finished with a creamy dairy-free mocha frosting made with cashews + coconut cream. Great for anyone wanting a cocoa-free, allergy-friendly cake that still tastes rich.
Servings 8 Servings (Total ~2,071g)
Calories 581kcal
Ingredients
Gluten-Free Carob Cake Batter
- 1½ avocados ripe
- 2 large eggs organic if possible
- 2 Tbsp ground flax seeds
- 1 Tbsp vanilla infused oil or vanilla extract
- ⅔ cup non-dairy milk of choice
- 4 Tbsp maple sugar or coconut sugar
- 2 Tbsp coconut oil or butter substitute you tolerate
- ¾ cup tigernut flour or almond flour as substitute
- ¾ cup buckwheat flour
- ½ cup carob powder or cocoa powder
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- ⅕ tsp sea salt
- Pinch stevia extract powder optional for extra sweetness or add more maple sugar
Dairy-Free Mocha Frosting
- 1½ cups cashews soaked
- 1 Tbsp decaf espresso powder
- ½ cup maple syrup or sugar
- 3 Tbsp plant milk
- Juice of ½ lemon
- 1½ cup coconut cream solid part of coconut milk can (see notes)
- Pinch of salt
- Pinch stevia extract powder optional, or add more maple
Soaking Liquid (optional, it's still good without it)
- ½ cup cold brewed coffee or espresso dilute with water if too strong
- 2 Tbsp maple syrup to sweeten
Instructions
Make the Frosting
- Blend all frosting ingredients until completely smooth.Transfer to a bowl and refrigerate overnight to thicken.
Make the cake batter
- Preheat the oven to 360 F and line a 6 inch round baking dish with parchment paper.
- In a blender mix the eggs, avocado, fround flax seed, non dairy milk, vanilla, the sweeteners and oil and mix until you get a smooth silky texture.
- Transfer into a bowl and add the sifted dry ingredients (flours + baking soda+ salt). Mix to incorporate. Add the vinegar or lemon juice at the end to activate the baking soda.
- Pour into the baking dish and tap to disperse any bubbles inside.
Bake the cake
- Bake for 30 minutes at 360℉. Cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
Make the mocha frosting
- For the frosting - mix all ingredients in a blender until smooth.
- Transfer to a bowl and refrigerate overnight to harden.
Assemble the cake
- Place one cake layer on a serving plate. Add about a little less than half the frosting and smooth to the edges.Refrigerate 30 minutes, then add another coat. Add the second layer.
- Pipe remaining frosting (optional) and dust with carob powder (optional).Refrigerate for a few hours before serving for best texture.
Video
Notes
Tips:
- Frosting is heat-sensitive: Because it relies on the solid part of coconut, it softens quickly at room temperature. For a thick, clean frosting texture, keep the cake refrigerated until serving.
- Coconut milk brands vary a lot in thickness. A 15 oz can of full-fat coconut milk yields slightly less than 1 cup of solid cream (~213 g), you'll need 1.5 cups. Or for a thicker, more stable frosting, use coconut cream instead of coconut milk can (same amount). Makes the frosting less runny with less chilling.
- Use ripe avocado: Ripe avocado blends smooth and keeps the flavor mild. Underripe avocado can taste grassy and won’t blend as well.
- Don’t overbake: Gluten-free cakes dry out fast when overbaked -pull when the center is set and a tester comes out mostly clean.
- Best slicing: Chill the cake well, then slice with a hot knife (run under hot water, wipe dry between cuts).
Nutrition
Serving: 1Slice | Calories: 581kcal | Carbohydrates: 63.6g | Protein: 10.7g | Fat: 33.8g | Fiber: 8.3g | Sugar: 27.1g
