Dec 5, 2012

Got 10minutes to make an awesome Carob Cake?

Last month Brock and I celebrated our anniversary (remember my post here about our memorable evening lying in bed with him feeding me mango pieces as my exhaustion had hit rock bottom?), and as it was only a  week after his birthday (when we shared this amazingly delicious and super easy Coconut Cream Pie), we never celebrated our anniversary with a cake (and I'm not a cake-whore having to make one for every occasion... but I'd be lying if I said I didn't enjoy doing so because it's always a win-win-win; I win by getting to spend my time getting creative in the kitchen and having a ball doing so... the person who I am making a cake for win's obviously - they get a cake... and then everyone else wins by getting to share in the marvelous delectable creation made [and yes, that includes me again too])

So when B said "let's have a cake to celebrate our anniversary" I couldn't believe I hadn't thought of it earlier! Wanting to come up with something super quick (I had assessments coming out my ears as usual, and some cakes can take a day or so; that and we wanted to eat cake pronto!) and something inexpensive using as much straight out of the pantry as I could (as these assessments come with hefty school fees), this is what I came up with!

4-Ingredient Carob Cake and 4-Ingredient Carob Frosting

In the cute shape of a little love heart, small enough to share, but big enough that half was plenty :)

You will need:

1 1/2 cups almond meal
3/4 cup raisins
1 tsp carob powder
2-3 Tbsp fresh orange juice

Blend using a small food processor until it is all combined and looks deliciously gooey enough to eat straight out the container (well you all know my rule by now - you gotta be taste testing!)

Then mould, push, poke and prod your mixture into a (coconut-oiled) small cake tin (this love heart was no bigger than the size of a CD; the plate in the picture is a tea cup plate). Alternatively, mould it into a square or a circle shaped cake straight onto a small plate.

For the frosting you will need:

2 small avocados (1 extra large one will also work)
2 medjool dates (chopped finely)
2 tsp carob powder
2 tsp honey (agave, maple syrup, stevia, etc)

Mash your avocado to speed up the process here. Then blend all ingredients into a small food processor (I find these work better than blender as the avo gets stuck easily). Keep blending until your frosting is smooth and creamy. You can add a drizzle of water if need be but be warned here; too much and you're then going to need to add more avo again. Start with 1/4tsp water and go from there if you find you need it.

Frost your cake and decorate as you wish. I only had cacao nibs and wanting something red to brighten it up, I chopped up a few dried cranberries. Goji berries would look cool also, or fresh strawberries! Yum!

 If you're sharing with a loved one, cut your heart in half and enjoy a delicious afternoon tea or dessert in the evening :)


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