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Carob + Coconut Cake . This is a very interesting cake. It was very oily when it…

1 min read

Carob + Coconut Cake
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This is a very interesting cake. It was very oily when it first came out of the oven and had a strong coconut oil flavor. However, after 1-2 days of storing in the fridge, the taste became better.
The reason I used coconut oil is to substitute the regular oil in the original recipe. The consequence is the dominant coconut smell.
I substituted the regular flour with coconut flour to reduce the carb amount.
It is an interesting recipe, just try it out. For next time, I would tweak the ing: reduce the coconut oil to 1/2 cup; add ground flax seeds to keep the cake together; reduce the amount of sugar as carob powder is sweet enough.

Ingredients:
Cake:
🥧 3 egg white
🥧 1/4 cup coconut sugar
🥧 1 cup coconut oil, melted
🥧 1 tsp vanilla extract
🥧 1 cup carob, powdered
🥧 1 cup coconut flour
🥧 1 pack baking powder
🥧 2 large apples, grated

Chocolate glazing:
🍫 100 gr dark chocolate
🍫 4 tbsp milk

1. Combine all dry ingredients (sugar, carob, baking powder)
2. Combine all wet ingredients (grated apple, coconut oil, vanilla extract)
3. Beat egg whites with a food blender until it has a cloud-like consistency and fold all other ingredients in
4. Place in a 20×20 baking tray lined with baking paper and bake at 200C for 30 minutes.
5. While cake is cooling, melt dark chocolate with a few tablespoons of milk until quite watery. Smear on top of the cake and let cool completely.
6. For best results, place in fridge overnight before eating.
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