I love cake; it’s a simple fact of life. Ok, the thing is before I started eating an anti-inflammatory diet, I LOVED sweets. Growing up, I would bake anytime I could, and was even titled “the great baker of cakes” in my home. A title I still hold dear. I still love desserts, but now on the AIP diet, I create and consume healthier versions. One dessert I have always been partial to is cake, and chocolate cake to be exact. While chocolate can hold a lot of awesome health benefits, not everyone in the autoimmune camp can handle chocolate. That’s where this Salted Caramel AIP Chocolate Cake recipe comes in! It is the perfect AIP cake recipe made from anti-inflammatory carob but still holds that chocolaty flavor. This AIP carob dessert is sure to satisfy your chocolate cravings.
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This Salted Caramel AIP Chocolate Cake is quick and easy to make Like the shortbread Cookies or Brown Sugar Spice Cake. I love this AIP cake recipe for multiple reasons. The ingredient list is fairly minimal for an AIP cake recipe. It is also inexpensive for a healthy dessert since the recipe uses minimal amounts of flours and a base of ripe plantains to make the 8 inch round cake. I also love this AIP carob dessert because it is topped with a delicious caramel sauce that is quickly made with dates, coconut milk, and salt. That’s it. This Salted Caramel AIP Chocolate Cake is just what you need.
Tips and tricks on making this AIP Chocolate Cake Recipe an AIP Carob Dessert
In case you haven’t met my friend, carob, here’s what you need to know. Carob is the roasted pulp from seed pods of a Mediterranean evergreen tree. It is unique because it has an earthy flavor similar to chocolate and is naturally sweet. Pricewise a pound of carob is pretty comparable to a pound of chocolate. Terrasoul is a pretty good brand. AIP Carob desserts are very delicious! If you haven’t tried it out yet, I definitely recommend it!
Can I Use Cocoa Powder in this AIP Cake Recipe?
If you don’t have carob powder, you can use cocoa powder in place of the carob, but just remember cocoa powder is not elimination phase compliant. It’s an easy 1-to-1 swap in the AIP chocolate cake recipe. The main difference between cocoa and carob is that carob is naturally sweet. So if you use cocoa powder, you will want to add coconut sugar to the cake. I would add 3-4 tablespoons of coconut sugar.
Can I use Bananas In this AIP Chocolate Cake Recipe Instead?
For this AIP Carob dessert ripe plantains work best. Using bananas will change the texture and flavor profile of this chocolate cake. If you use bananas it will taste more like chocolate banana bread and have a gummier texture. Plantains have a slight banana flavor to them, but it is very mild so it doesn’t overpower the chocolate flavor of this cake. Make sure that you use ripe plantains in this recipe. Green plantains will not work! The plantains should have black spots on them or be almost completely black to use in this recipe.
Let's Make this AIP Carob Dessert!
Start by preheating your oven to 375 degrees Fahrenheit and pulling out an 8 inch cake round (I like using a springform pan like this) or a loaf pan.
In a large bowl, measure out the dry ingredients. Measure out the Carob powder, cassava flour, arrowroot flour, soda, baking powder, and salt. Stir the dry ingredients together until they are well mixed and set aside.
Take the two plantains and cut the ends off. Cut the plantain in half and make an incision down the side. Remove the peel from the plantains and add them to a blender or food processor.
Blend the plantains until smooth. Since they are ripe they should blend easily, but if you have trouble blending them smooth, add in the coconut oil.
Take the blended plantains and add them to the bowl with the flour and mix together. Next add in the coconut oil and mix until well incorporated. Finally, add in the maple syrup and mix until the batter is smooth. The batter will be thick.
In an 8 inch round pan add in the cake batter and press flat. Place the cake pan in the oven and bake for 16-18 minutes or until it is finished. The cake will be done when the top feels firm.
While the cake is baking make the salted caramel frosting. In a blender cup take the dates, full fat coconut milk (canned works best), and a pinch of salt. Blend until smooth. It should have a creamy consistency.
Let the cake cool for about 10 minutes before adding the frosting to the cake. Serve immediately, or store in the refrigerator in an airtight container for up to a week.
If you liked this AIP Cake Recipe, you should check out these desserts!
AIP Carob Dessert Recipe
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Salted Caramel AIP Chocolate Cake
Ingredients
Carob Cake
- ⅓ Cup Carob powder for cocoa see notes
- ¼ Cup Cassava flour
- ¼ Cup Arrowroot flour
- ½ Teaspoon Baking soda
- 1 Teaspoon Baking powder see notes
- ¼ Teaspoon Salt
- 2 Ripe Plantains Yellow with black spots or black
- ¼ Cup Coconut oil
- 2 Tablespoons Maple syrup
Salted Caramel Frosting
- ¼ Cup Coconut Milk
- ¼ Cup Medjool dates
- Pinch of salt
Instructions
- Start by preheating your oven to 375 degrees Fahrenheit and pulling out an 8 inch cake round or a loaf pan.
- In a large bowl, measure out the dry ingredients. Measure out the Carob powder, cassava flour, arrowroot flour, soda, baking powder, and salt. Stir the dry ingredients together until they are well mixed and set aside.
- Take the two plantains and cut the ends off. Cut the plantain in half and make an incision down the side. Remove the peel from the plantains and add them to a blender or food processor.
- Blend the plantains until smooth. Since they are ripe they should blend easily, but if you have trouble blending them smooth, add in the coconut oil.
- Take the blended plantains and add them to the bowl with the flour and mix together. Next add in the coconut oil and mix until well incorporated. Finally, add in the maple syrup and mix until the batter is smooth. The batter will be thick.
- In an 8 inch round pan add in the cake batter and press flat. Place the cake pan in the oven and bake for 16-18 minutes or until it is finished. The cake will be done when the top feels firm.
- While the cake is baking make the salted caramel frosting. In a blender cup take the dates, full fat coconut milk (canned works best), and a pinch of salt. Blend until smooth. It should have a creamy consistency.
- Let the cake cool for about 10 minutes before adding the frosting to the cake. Serve immediately, or store in the refrigerator in an airtight container for up to a week. Makes 6-8 servings
Notes
Otto’s Naturals has a baking powder that is grain free and works amazing. Click here to check it out! If you don’t have carob powder, you can use cocoa powder in place of the carob, but just remember cocoa powder is not elimination phase compliant. It’s an easy 1-to-1 swap in the recipe. If you use cocoa powder, you will want to add coconut sugar to the cake. I would add 3-4 tablespoons of coconut sugar. Make sure that you use ripe plantains in this recipe. Green plantains will not work! The plantains should have black spots on them or be almost completely black to use in this recipe.
