Crazy Fruity Carob Pudding Cake {Gluten-Free, Vegan, Fruit-Sweetened, Oil-Free, Nut-Free}
Gluten-Free Vegan Love
Gluten-Free Vegan Love
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Ingredients

  • 5.0 from 1 reviews Crazy Fruity Carob Pudding Cake {Gluten-Free, Vegan, Fruit-Sweetened, Oil-Free, Nut-Free} Print Prep time 30 mins Cook/Chill Time 1 hour Ready In 1 hour 30 mins * Cake base adapted from this recipe from Feasting on Fruit. Author: Audrey @ Unconventional Baker Makes: 2 layer 6" cake Ingredients Cake Ingredients:
  • 6 ripe bananas {or possibly ripe persimmons -- see notes above} 1½ cups soft medjool dates 1 tsp pure vanilla extract {optional} 1 tsp cinnamon {optional} ¼ tsp sea salt 1 cup water ½ cup roasted carob powder {or cacao powder for a chocolate cake} ½ cup brown rice flour {or white rice flour} ½ cup sweet sticky rice flour {also known as glutinous rice flour} Frosting Ingredients: 3 ripe bananas {or possibly ripe persimmons -- see note above} 18 soft medjool dates 2 tsp pure vanilla extract 1 tsp lemon juice {optional} ½ cup water dash of sea salt ½ cup toasted carob powder {or cacao powder for a chocolate frosting} 1 cup sweet sticky rice flour {also known as glutinous rice flour} Optional Toppings: - Some dried white mulberries and cacao nibs to garnish Instructions Preheat oven to 350F. Grease your cake pans and line the bottom with parchment paper. Set aside. Place bananas, medjool dates, vanilla, cinnamon, salt, and water in a blender and blend into a smooth mixture. Add remaining ingredients and blend everything together, stopping periodically to scrape down the sides and help things mix together {see notes above if working without a high-power blender; use your tamper if using a Vitamix}. Transfer the batter into prepared pans, level out the tops and press the mixture in using a spatula. Tap the pan on the counter a few times go get rid of any air bubbles. Bake in a pre-heated oven for 1 hour. Remove from oven and allow the cake to cool completely before frosting {see notes above for more details}. When ready to frost, place bananas, medjool dates, vanilla, lemon juice, water, and sea salt into a blender and blend into a smooth consistency, add carob powder and sweet sticky rice flour and blend until mixture is uniform {just as you had done with the base layer}. Frost the cake {see notes above for tips}, decorate with toppings of your choice, and place in the fridge overnight for the cake to chill and fully set for best results. Enjoy! 3.2.2925

Instructions

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