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Almond Carob Cake

This is a recipe that has been "Cindy-fied" the original recipe came from Rose at The Clean Dish

almond carob cake


Bonus*** This cake is MOSTLY ALKALIZING too!

  • 3 cups of almond flour (I prefer to grind the almonds in my Vita Mix)
  • 1/3 cup roasted carob powder (tastes similar to chocolate without the caffeine)
  • 2 teaspoons of baking soda
  • 1 teaspoon cinnamon
  • 1/2 cup maple syrup
  • 1/4 teaspoon Suede Hills Green Stevia
  • 1/4 cup coconut oil, warmed and melted
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce
  • 4 Tablespoons apple cider vinegar

Preheat oven to 325 degrees F

Next line the bottom of a spring form pan with parchment paper. I also like to spray olive oil on the sides of the pan. In a small bowl combine: maple syrup, green stevia, melted coconut oil, vanilla, and unsweetened applesauce. (save the vinegar for later).

In a large bowl mix the dry ingredients together.

Add the wet ingredients (minus the vinegar) to the dry ingredients. This mixture will be thicker than usual.

Add the apple cider vinegar to the mix and stir quickly so you get the levening benefit of the vinegar with the soda.

Pour the mix into your spring form pan.

Bake for 30-35 minutes or until inserted toothpick comes out clean.

Let the cake COOL COMPLETELY, before taking it out of the pan, otherwise it may crumble.

I like to serve the cake with fresh fruit on top of each serving so that there is a better chance that we will get filled up and not be so tempted to go for a second piece! Sometimes my theory works and sometimes it doesn't! Phil is most often found to be digging into a second piece no matter what I do.

This cake would be really good with fresh strawberries, or a few raspberries on top or even frosted with the filling from Cindy's Awesome Raw Chocolate Pie.

The options are endless. Play with your food and have fun!

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