Attention Chocolate lovers! If you are skipping chocolate but totally dig it, here's a chance to dig in to something oh so, choco-naughty, using carob instead! This German "Chocolate" Cake is full of layers of deliciousness, and at the same time is totally chocolate-free, AIP compliant and allergy-friendly (note: there is coconut in this recipe!).
YOU WILL NEED:
2 eat GANGSTER Dark Choconot Fudge Cake Mixes
2-3 eat GANGSTER Cinnawin Frosting Mixes
12 TBSP Coconut Oil (split across 2 cakes)
2/3 cup Maple Syrup (split across 2 cakes)
4 tsp Apple Cider Vinegar (split across 2 cakes)
1 1/2 cups Water (split across 2 cakes)
1/3-1/2 cup Shredded Coconut
1 1/2 cups Palm Shortening, Unsalted Ghee or Unsalted Butter
DIRECTIONS:
1. Mix and bake the 2 cakes as directed on the back of the eat GANGSTER Dark Choconot Fudge Cake & Muffin Mix pouch. Bake in a 8-9 inch round cake pan for results as shown. Allow both cakes to cool.
2. While cakes cool, make your frosting. Mix 2-3 eat GANGSTER Cinnawin Cream Frosting Mix as directed on the back of the pouch.
3. Stir in 1/3 cup of Shredded Coconut into the Salted Choconot Frosting. If you tolerate nuts, feel free to add chopped pecans (which are in traditional German Chocolate cakes!).
4. On a plate or cake stand, layer your cakes as shown, "sandwiching" a layer of frosting in between each cake layer.
5. Frost the outside of cake if desired and sprinkle with shredded coconut to beautify. ENJOY!
Want to make one yourself? Click to learn more about our Dark Choconot Cake & Muffin Mix and our Cinnawin Cream Frosting Mix!
