Hazelnut Carob Cake

Name: Hazelnut Carob Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 0.75 cup carob powder; 1 cup finely ground rice flour; 1 cup rice starch flour; 1 tablespoon baking powder; 1.5 cup hazelnut milk; 1 cup coconut oil; 1 teaspoon sea salt; 1 cup maple syrup; 1 teaspoon baking soda; 1 teaspoon cinnamon powder; 1 teaspoon agar-agar flakes (melted in 1/2 cup water); 3 teaspoon agar-agar flakes; 1 can coconut milk; 0.5 cup hazelnut butter (or any other nut butter will do); 0.5 cup rice or maple syrup; 1 tablespoon ginger juice (squeezed from finely grated fresh ginger); 1 teaspoon vanilla; pine nuts (for garnish); rice syrup (for topping)

Por Dada Shivananda·Intermedio

A combination of carob and hazelnut creates a cake perfect for special occasions. Carob, derived from the Ceratonia siliqua or carob tree, produces fruit that resembles natural candy. We substitute carob for chocolate in the sentient diet, as its powder mimics chocolate in appearance and taste while being naturally sweet and caffeine-free. Its health benefits have been recognized for thousands of years throughout the Mediterranean and Greece.

The ancient Arabs once measured gems using carob seeds because of their remarkably consistent size—this is also the origin of the word "carat." In the Encyclopedia of Healing Foods, we learn that 19th-century British chemists even sold carob pods to singers to help cleanse and soothe their throats for healthy vocal cords.

The unsaturated fats found in hazelnuts are especially heart-healthy. Oleic acid helps lower LDL ("bad") cholesterol and boost HDL ("good") cholesterol. Approximately half a cup of hazelnuts provides a generous dose of magnesium, which helps regulate calcium levels in our muscles, supporting both cardiovascular health and physical vitality.

Nutritional Benefits: Carob provides natural sweetness without caffeine and contains protein, fiber, and calcium. Hazelnuts deliver heart-healthy oleic acid that helps lower LDL cholesterol while boosting HDL levels, plus magnesium for muscle function and calcium regulation.

Preparación30 min

Cocción45 min

Tiempo Total90 min

Porciones

units

Ingredientes

Cake Batter

Center layer of coconut hazelnut cream

Garnish and serving

Instrucciones

Preheat oven to 350°F (180°C).

Sift all dry ingredients (rice flour, rice starch, carob powder, cinnamon, baking powder, and sea salt) in a bowl.

In another bowl, whisk together the wet ingredients (coconut oil, maple syrup, hazelnut milk, and liquid agar-agar) until smooth.

Pour the wet mixture into the dry ingredients and whisk until a smooth batter forms.

Lightly oil and flour two 8-inch (20 cm) cake pans, or line them with parchment paper.

Divide the batter evenly between the pans.

Place the pans on the center rack and bake for 45 minutes. Test doneness by inserting a skewer into the center; if it comes out clean, the cake is done.

Remove the cakes from the oven and let them cool in the pans for 10–15 minutes, then use a spatula or thin knife to gently loosen the sides.

Flip the cakes onto a wire rack to cool completely.

How to make coconut cream filling

In a food processor, blend hazelnut butter, coconut cream, maple syrup, vanilla, and cinnamon until smooth.

Shake the coconut milk can well before opening, as it naturally separates.

In a saucepan, combine the melted agar-agar with water, then add coconut cream and ginger juice. Bring the mixture to a simmer for 1–2 minutes until smooth.

Line an 8-inch (20 cm) cake pan with parchment paper, pour in the coconut cream filling, and freeze for 10–15 minutes.

Layer the cake

If the cakes have a hump, level them using a cake leveler or serrated knife to create a flat surface.

Place the cake with the flatter side down, then remove the coconut cream filling from its pan by placing it in hot water for one minute and gently loosening with a spatula.

Flip the filling onto the first cake layer, gently tap to release if necessary, and carefully peel off the parchment paper.

Place the second cake layer, with the flattest side up, on top of the coconut cream filling.

Spread a thin layer of rice syrup or maple syrup on top and garnish with pine nuts or roasted hazelnuts.

Optionally, serve with coconut ice cream or a glass of hazelnut milk, and garnish with lightly toasted desiccated coconut if desired.

Baking the Cake

Preheat the oven to 350°F (180°C).

Prepare the dry ingredients by sifting them together.

Sift rice flour, rice starch, and carob powder into a bowl to ensure a light and airy texture.

Add cinnamon, baking powder, and fine sea salt, then whisk to combine and set aside.

Prepare the wet ingredients

In a separate bowl, whisk together coconut oil, maple syrup, hazelnut milk, and liquid agar-agar until smooth.

Combine the wet and dry ingredients.

Pour the wet mixture into the dry ingredients and whisk until you achieve a smooth, lump-free batter.

Prepare the cake pans for baking.

Grease two 8-inch (20 cm) cake pans with a thin layer of oil and dust with flour to prevent sticking.

Alternatively, line the bottoms with parchment paper cut to fit.

Bake the cakes

Divide the batter evenly between the two prepared pans.

Place on the center oven rack and bake for 45 minutes.

Check doneness by inserting a skewer into the center—if it comes out clean, the cakes are ready. If batter sticks, bake for another 7-8 minutes and check again.

Cool the finished cakes properly.

Remove the cakes from the oven and let them cool in the pans for 10-15 minutes.

Run a thin spatula or knife around the edges to loosen.

Flip the cakes onto a wire rack to cool completely.

Prepare the coconut cream filling while cakes cool.

Blend the ingredients

In a food processor, combine hazelnut butter, coconut cream, maple syrup, vanilla, and cinnamon. Blend until smooth.

Prepare the coconut cream base.

Shake the can of coconut milk well before opening, as it naturally separates into cream and water.

In a saucepan, heat agar-agar with water until dissolved.

Stir in the coconut cream and ginger juice and simmer for 1-2 minutes until smooth.

Set the filling in the freezer.

Line an 8-inch (20 cm) round cake pan with parchment paper.

Pour the coconut cream mixture into the pan and freeze for 10-15 minutes until firm.

Assembling the Cake

Level the cakes for even assembly.

Ensure both cakes have a flat surface by trimming any domed tops with a serrated knife if needed.

Release the coconut cream filling from its pan.

Place the chilled coconut cream pan in a larger pan of hot water for 1 minute to loosen.

Run a warm knife along the edges, then invert the filling onto the first cake layer.

Gently tap the pan if the filling doesn't release, then peel off the parchment paper.

Layer the cake

Place the second cake layer on top, with the flattest side facing up.

Add the finishing touches to complete the cake.

Using a spatula, spread rice syrup or maple syrup over the top.

Garnish with pine nuts or roasted hazelnuts.

For extra texture, lightly toast desiccated coconut in the oven and sprinkle it over the cake.

Serving Suggestions

This cake pairs beautifully with complementary accompaniments.

Serve with coconut ice cream for a rich dessert experience.

Accompany with a glass of hazelnut milk for perfect flavor harmony.

Enjoy this moist, flavorful, and naturally sweetened cake—a perfect indulgence for any occasion!

Hazelnut Carob Cake

Ingredientes

Cake Batter

Center layer of coconut hazelnut cream

Garnish and serving

Comentarios

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Instrucciones

How to make coconut cream filling

Layer the cake

Baking the Cake

Prepare the wet ingredients

Bake the cakes

Blend the ingredients

Assembling the Cake

Layer the cake

Serving Suggestions

Información Nutricional

Notas

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