This almond flour carob cake is light, fluffy, and delicious! Your whole family will be asking for a second piece. Come into my kitchen with me and let’s bake an almond flour carob cake!
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Almond Flour Carob Cake
What you need:
A Few Tips
Before we get started let’s talk a little about the carob powders that I mentioned above. Both are roasted carob, but Anthony’s brand has a more robust flavor while Azure Standard brand has a more mellow flavor.
Depending on your brand and how it has been roasted will determine how much carob you use. Keep this in mind and follow your own taste. Also, if you don’t want to use carob you can substitute cocoa powder at a 1 to 1 ratio.
On to the almond flour. I recommend a superfine ground blanched almond flour. The finer the grind the better. It produces a less gritty baked good. Anthony’s brand and Blue Diamond Almond Flour are two of my favorite brands.
Always weigh gluten free flours instead of scooping with a measuring cup. You will always get a consistent product if you use weight instead of volume. If you don’t have a kitchen scale get one!
Ok! Let’s get baking!
How To Make Almond Flour Carob Cake
Preheat your oven to 350 degrees.
Next, line a 9×13 cake pan with parchment paper (this is optional, but it insures no sticking). You could also grease the pan instead of the parchment paper if you like.
In a large mixing bowl add the almond flour, salt, carob powder, and baking powder. Mix to combine.
Add the eggs, honey, milk, and vanilla. Whisk until completely combined. Pour into prepared cake pan.
Bake the cake at 350 degrees F for 22-25 minutes. Allow cake to completely cook before cutting.
See how fast that was? So simple and quick. The cake is delicious on its own, but if you want to make it even more decadent add my cream cheese frosting on top.
Almond Flour Carob Cake
- 224 grams almond flour (2 cups)
- 4-7 tbsp carob powder
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp coconut oil, melted
- 1/2 cup honey
- 5 eggs
- 1/3 cup whole milk
- 1 tsp vanilla extract
- Preheat the oven 350 degrees F. Line a 9×13 pan with parchment paper.
- In a large mixing bowl, add almond flour, baking soda, carob powder, and salt. Stir to combine.
- Add honey, eggs, milk, and vanilla. Stir to combine.
- Pour ingredients into the prepared baking dish and bake the cake for 22-25 minutes or until a knife inserted in the middle comes out clean.
- Allow the cake to cool completely before cutting.