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Flourless, Sugar-Free Carob Cake with Fudge Frosting (Paleo)
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
1
cake + 1 batch of frosting
Calories
499
kcal
Author
Lauren Goslin
Ingredients
CAKE:
¼
c.
carob powder
⅛
t.
baking powder
dash sea salt
1
egg
1
T.
applesauce
1
T.
oil
I like grapeseed
splash vanilla extract
water or milk
if needed to bring batter together
FROSTING:
½
c.
cocoa powder
¼
c.
coconut oil
melted
3-4
T.
maple syrup
dash sea salt
½
t.
vanilla extract
Instructions
Preheat the oven to 375 degrees.
For the cake, mix the dry ingredient (carob, baking powder, salt) in a small bowl.
Mix the wet ingredients (egg, applesauce, oil, vanilla) in a separate small bowl.
Mix everything together, adding a bit of milk or water if needed (I didn't need any).
Pour the batter into a small, well-oiled ramekin.
Bake for 15-20 minutes, until a toothpick comes out clean.
Cool and frost.
For the frosting, mix all of the ingredients together until smooth (please see the video below).
Notes
Nutrition facts are just for the cake and are based on using 56 grams (1/4 cup) of carob powder and grapeseed oil. WW points (new system): 14
Nutrition
Serving:
1
|
Calories:
499
kcal
|
Carbohydrates:
34.2
g
|
Protein:
10.1
g
|
Fat:
35.5
g
|
Saturated Fat:
18.9
g
|
Polyunsaturated Fat:
16.6
g
|
Cholesterol:
164
mg
|
Sodium:
357
mg
|
Fiber:
2.3
g
|
Sugar:
21.2
g