Salted Caramel AIP Chocolate Cake
This Salted Caramel AIP Chocolate Cake is quick and easy to make. I love this AIP cake recipe for multiple reasons. The ingredient list is fairly minimal for an AIP cake recipe. I also love this AIP carob dessert because it is topped with a delicious caramel sauce. This Salted Caramel AIP Chocolate Cake is just what you need!
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
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.
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.