Unsweetened Carob 8 Layer Cake- Seriously Yummy

I have a new passion for making cakes. I am a graphic and interior designer by training and modern clean lines with a hint of fun is my favorite design aesthetic. Looks like I have transferred that to my cake designs.

This cake is crazy delicious, and would you believe it is sugar free?

I did use eggs here, but aquafaba works perfectly too.

CAKE INGREDIENTS:

• 4 cups almond flour 
• 1 cup Missy J's carob powder
• 1 cup Missy J's Carob Chips (unsweetened)
• ½ tsp Salt
• 1 tsp baking soda
• 1 tsp Vanilla 
• 13 oz Almond Milk or Nut milk of your choice 
• 3 eggs or vegan "eggs" of your choice 
• 2 tsp. Monk Fruit Extract Drops

FROSTING INGREDIENTS:

• 1/2 Cup Miyoko's Cultured Butter or Earth Balance 
• 1 Cup Miyoko's Cream Cheese
• 3 Tbsp Vegan Shortening
• 1/4- 1/2 Cup Missy J's Carob powder
• 1 -2 tsp. Monk Fruit Extract Drops
• 1 tsp Vanilla 

• Preheat oven to 350
• Line greased loaf pan with parchment paper. I grease parchment paper too. 
• Melt 1/2 cup carob chips 
• Mix dry ingredients 
• Add melted carob chips
• Mix eggs and all wet ingredients into dry
• Mix well
• Scrape down bowl to incorporate all ingredients 
• Fold in 1/2 cup carob chips
• Spread evenly into the pan and smooth the top
• Bake 40-50 minutes
• Toothpick test for doneness
• Let completely cool. 
• Freeze for an hour before cutting 
• Carefully cut cake into 4 - 1" (or so) even layers
• Frost between layers and pipe decorations on top using your favorite piping tip. Frost all the way around or leave sides as a"naked cake. 
• Top with carob chips or pieces of Missy J's candy bars, or make your own candy bar to add to the top. 

FROSTING INSTRUCTIONS

• Cream "butter" about 10-15 seconds. 
• Add "Cream cheese" and shortening. About 20 seconds or until blended, but don't over blend. 
• Add monk fruit and vanilla 
• Add Carob powder a little at a time
• Blend together till it reaches frosting consistency, but don't over mix. 

NOTES: If the frosting is too warm you'll find that it won't pipe firmly, just pop it in the freezer for about 10- 15 minutes. 

Store cake and frosting in the refrigerator.

Enjoy within a few days.