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Crazy Fruity Carob Pudding Cake {Gluten-Free, Vegan, Fruit-Sweetened, Oil-Free, Nut-Free}

Crazy Fruity Carob Pudding Cake


  • Author: Audrey @ Unconventional Baker
  • 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

Description

A gluten-free, vegan, fruit-sweetened, oil-free and nut-free carob cake. Cake base adapted from this recipe from Feasting on Fruit.


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:


Instructions

  1. Preheat oven to 350F. Grease your cake pans and line the bottom with parchment paper. Set aside.
  2. 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}.
  3. 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}.
  4. 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!
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