Crazy Fruity Carob Pudding Cake
A gluten-free, vegan, fruit-sweetened, oil-free and nut-free carob cake. Cake base adapted from this recipe from Feasting on Fruit.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: two layer 6" cake
- Category: Cake
- Method: Baked
- Cuisine: Dessert
Ingredients
Cake:
- 6 ripe bananas {or possibly ripe persimmons -- see notes above}
- 1½ cups soft medjool dates
- 1 tsp pure vanilla extract {optional}
- 1 tsp cinnamon {optional}
- ¼ tsp sea salt
- 1 cup water
- ½ cup roasted carob powder {or cacao powder for a chocolate cake}
- ½ cup brown rice flour {or white rice flour}
- ½ cup sweet sticky rice flour {also known as glutinous rice flour}
Frosting:
- 3 ripe bananas {or possibly ripe persimmons -- see note above}
- 18 soft medjool dates
- 2 tsp pure vanilla extract
- 1 tsp lemon juice {optional}
- ½ cup water
- dash of sea salt
- ½ cup toasted carob powder {or cacao powder for a chocolate frosting}
- 1 cup sweet sticky rice flour {also known as glutinous rice flour}
Optional Toppings:
- Some dried white mulberries and cacao nibs to garnish
Instructions
- Preheat oven to 350F. Grease your cake pans and line the bottom with parchment paper. Set aside.
- Place bananas, medjool dates, vanilla, cinnamon, salt, and water in a blender and blend into a smooth mixture. Add remaining ingredients and blend everything together, stopping periodically to scrape down the sides and help things mix together {see notes above if working without a high-power blender; use your tamper if using a Vitamix}.
- Transfer the batter into prepared pans, level out the tops and press the mixture in using a spatula. Tap the pan on the counter a few times go get rid of any air bubbles. Bake in a pre-heated oven for 1 hour. Remove from oven and allow the cake to cool completely before frosting {see notes above for more details}.
- When ready to frost, place bananas, medjool dates, vanilla, lemon juice, water, and sea salt into a blender and blend into a smooth consistency, add carob powder and sweet sticky rice flour and blend until mixture is uniform {just as you had done with the base layer}. Frost the cake {see notes above for tips}, decorate with toppings of your choice, and place in the fridge overnight for the cake to chill and fully set for best results. Enjoy!
