Almond, Carob Chip Cake
This moist and profoundly flavorful Almond Flour, Carob Chip Cake can be enjoyed for Passover or anytime of the year. The warmth of the cinnamon hugs the crevices of the almond flour and ebbs and flows around the carob chips, apples, bananas and toasted coconut, teasing your taste buds for more.
2 cups Blanched Almond Flour
1 tsp Cinnamon
1 ½ tsp Baking Powder
½ tsp Salt
¼ cup Coconut Oil (room temperature)
¼ cup Missy J's Carob Chips
¼ cup Unsweetened Toasted Coconut (FLAKES)
¼ cup Sliced Almonds
¼ cup granulated sweetener of choice. Allulose is recommended.
4 Eggs or Egg Substitute
1 tsp Vanilla
⅓ cup Maple Syrup or Maple Flavored Allulose Syrup
1 peeled and grated apple
1 thinly sliced banana
1 tbsp each Unsweetened Toasted Coconut (FLAKES), Missy J's Carob Chips, Sliced Almonds.
6-8 slices of Banana
1 tbsp each of naturally food colored fine macaroon shredded coconut. Color of choice.
Preheat the oven to 350.
Grease and line a 9" cake pan with parchment paper.
In a large bowl, whisk together Almond Flour, Cinnamon, Salt, Baking Soda, Granulated Sweetener of choice
Cut in Coconut Oil with pastry cutter to integrate the oil into the flour mixture.
Whisk in one egg at a time
Add maple syrup or maple flavored Allulose
Fold in Missy J's Carob Chips, grated Apple, Banana, Coconut and Sliced Almonds.
Pour batter into the prepared cake pan. Bake for 20-25 minutes or until "toothpick done".
Add toppings of choice and Enjoy!