AIP Light Chocolate-Style Cake with Carob

A lighter chocolate-style cake, made with carob and with the lowest amount of maple syrup I have used so far. The amounts below are a quadruple batch, the way I made it. It fills an 11 x 15 inch pan and cuts into about 20 squares.

The sugars in baked goods really add up, which is not supportive of healing, so keep this one as an occasional treat.

Ingredients

For the dry mix:

• 4 cups tigernut flour
• 1 1/3 cups tapioca flour
• 1 cup carob powder
• 6 tablespoons gelatin
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons sea salt

For the wet mix:

• 1 1/2 cups maple syrup
• 1 3/4 cups coconut milk
• 3/4 cup oil, such as melted coconut oil, avocado oil or olive oil (slightly reduced from 1 cup)
• 2 teaspoons vanilla (optional, but it really helps)
• 1 tablespoon apple cider vinegar

Method

1. Preheat the oven to 350°F.
2. Mix the dry ingredients. Add all of them to a large bowl and whisk well.
3. Mix the wet ingredients. In a separate bowl, whisk together all of the wet ingredients until combined.
4. Combine. Pour the wet ingredients into the dry ingredients and mix until smooth and just combined.
5. Rest the batter. Let it sit for 3 to 5 minutes to thicken slightly.
6. Bake. Pour it into a lightly greased 11 x 15 inch baking pan. A 9 x 13 inch pan also works, and the cake will be thicker, so add 5 to 10 minutes. Bake for 25 to 35 minutes, until set and a toothpick comes out clean.

Shared by Daniela Hess.