Gluten Free Mini Carob Cake with Cashew Cream Frosting

Gluten Free Mini Carob Cake with Cashew Cream Frosting

This beautiful thing is basically a more glorified version of the Mini Carob Cake recipe. Adding cashew cream to anything just seems to take it to a whole other level. If you are looking for something a little less decadent, then I suggest going to the other recipe I mentioned and it’ll do the trick. :}

Related Posts * Vegan Gluten Free Pumpkin Cake with Carob Chips and Vanilla Cream Raw Vanilla Cream-Filled Mini Cinnamon Cakes with Chocolate Avocado Frosting. Fast and Easy Mini Carob Cake – Vegan and low in fat. Raw Mini Blueberry Cake with Cashew Icing – Eggless cake recipe. Vegan Pumpkin Roll with Raw Cashew Cream Filling. Simple Vegan Recipe – Raw Brownie – Eggless Brownie Recipe.


  • 3 tbs carob powder
  • 1 tbs coconut flour
  • 2 tbs gluten free all purpose flour
  • 1 packet (1.8g) xylitol or stevia (natural sweetener)
  • 1 tsp cane sugar / date sugar / coconut sugar
  • pinch sea salt
  • ½ tsp egg replacer / baking powder
  • 1 tbs carob chips (optional)
  • ¼ tsp vanilla extract
  • 113g unsweetened apple sauce (or around 4 tbs)
  • 3 tbs unsweetened almond milk
  • ¾ cup raw cashews (soaked in water for a couple of hours)
  • ¼ cup of filtered water
  • 1 tbs honey/agave nectar
  • 1 tsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 tbsp softened Earth Balance vegan butter spread
  • pinch of sea salt (I used Himalayan Pink Sea Salt)
  • Once the cashews have been soaked, drain them and then blend them and the rest of the ingredients in a blender/food processor until smooth. Leave in the fridge until ready to use.

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