AIP Carob Celebration Cake
A grand, multi-tiered allergen-friendly chocolate substitute masterpiece. Rich carob sponges layered and structured beautifully for special occasions.
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For precise stability, chill the tiers thoroughly overnight before stacking.
Cake Method
- 1Preheat your oven to 170°C. Thoroughly grease and line your selected cake tins with baking parchment.
- 2Sift and combine all dry components (tigernut flour, cassava flour, tapioca/arrowroot, carob powder, baking soda, and sea salt) in a wide bowl.
- 3In an independent mixing bowl, vigorously whisk together the eggs, oil, honey/maple syrup, vanilla extract, and coconut milk until smooth.
- 4Steadily combine the wet and dry bowls, folding gently until a uniform batter develops.
- 5Allow the batter to rest undisturbed for 5–10 minutes to stabilize the flours.
- 6Incorporate the optional apple cider vinegar smoothly into the mixture.
- 7Divide the cake batter scale-appropriately between your prepared tins.
Baking Matrix
Bake until the cake centres feel firm to light touch and a clean skewer releases smoothly.
| Tin Size | Recommended Baking Time |
|---|---|
| 6 inch tins | 25–30 minutes |
| 8 inch tins | 30–35 minutes |
| 9–10 inch tins | 35–45 minutes |
Cooling: Let layers sit in their tins for 10–15 minutes, then turn out onto a wire frame. Chill well before handling further.
Coconut Carob Frosting
Method: Beat all frosting ingredients cleanly until perfectly smooth and spreadable. Note: If the fats separate or the frosting splits, warm it up minimally over steam and whisk or blend vigorously to re-emulsify.
Tier Assembly
- 1Carefully level the crowns of the cakes with a sharp serrated knife if they have domed.
- 2Pipe or spread an even layer of frosting between each tier level.
- 3Stack the tiers accurately, ensuring structural alignment.
- 4Coat the exterior of the assembled structure with a crumb coat, chill, then finalize the outer frosting layer.
- 5Refrigerate briefly to securely set the coconut oil and fats before transport or display.