Red Meat Allergy Friendly Carob Layer Cake with Vanilla Cream Frosting
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.6(3)
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Learn more →Ingredients
10 servings
For the cake
- 2 cups oat flour
- ¾ cup carob powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 pasteurized eggs, room temperature
- ¾ cup pure maple syrup
- ½ cup coconut oil, melted and cooled
- 1 cup full-fat coconut milk
- 1 tsp pure vanilla extract
- 1 tbsp apple cider vinegar
For the frosting
- 1 cup (8 oz) fresh ricotta cheese
- 1 cup heavy cream, cold
- 3 tbsp pure maple syrup
- 1 tsp pure vanilla extract
For serving
- 1 tbsp carob powder, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
In a large bowl, sift together the oat flour, carob powder, baking powder, baking soda, and salt until evenly combined with no visible lumps of carob powder.
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