There is nothing like a decadent piece of chocolate cake on a rainy afternoon with a hot cup of tea. Just Josi made a heavenly Carob Chocolate Cake using the carob powder from our classic box, so you can have your cake and eat it too!
Makes 1 cake | Prep Time 5 minutes | Bake time 20 minutes
Gluten free, Refined sugar free, Dairy free
For the Cake:
– 150g ground almonds
– 85g coconut oil
– 85g agave nectar
– 3 eggs (or vegan equivalent)
– 2 tsp baking powder
– 30g carob powder (from our classic box)
For the Frosting:
– 15g carob powder (from our classic box)
– 1 ripe avocado
– 30g agave nectar
– 30g dark chocolate
Start by preheating the oven to 170 degrees while you prepare the ingredients.
Put all the cake ingredients into a processor and mix together until smooth. Line a loaf tin with coconut oil to prevent sticking and fill with the cake mixture. Bake in the pre-heated oven for 20 minutes, until a fork comes out clean and the top is slightly browned. Remove from the oven and leave to cool before frosting.
To make the frosting, melt the dark chocolate and mix together with the other frosting ingredients. Spread over the top of the cake and top with anything you fancy – try pistachios for a nutty flavour!
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