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Siobhán's Medical Medium no-chocolate cake without cocoa

Tasteful Medical Medium no-chocolate cake made with oat flour and carob.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 12 small servings or 8 larger
Calories: 418 kcal
Course: Dessert , Baked Goods
Cuisine: European , American

Ingredients

  • 1 1 cup almond milk unsweetened
  • 1 1 cup cashew nuts
  • 3 3 tbsp MM proof nutella see recipe below
  • 1½ 1½ cups hazelnuts (200 grams)
  • 1 1 tbsp lemon juice
  • ¾ ¾ cup coconut flower sugar
  • 1 1 cup cashew nuts
  • 2 2 tbsp carob powder
  • 2 2 cups gf oat flour
  • ¼ ¼ cup carob powder
  • ¾ ¾ cups coconut flower sugar
  • 1 1 tbsp Bourbon vanilla powder or extract
  • 1¾ 1¾ cups coconut flower sugar
  • 2 2 teaspoons Bourbon vanilla powder or extract
  • ¼ ¼ cup carob powder
  • ½ ½ cup date syrup (80 grams)
  • ¾ ¾ cup carob powder
  • ¼ ¼ cup maple syrup
  • 1 1 tsp Bourbon vanilla powder or extract
  • or ⅔ or ⅔ cup  coconut flower sugar (80 grams)
  • 2 2 teaspoons baking powder (corn + aluminum free)
  • ¼ ¼ cup almond milk add more to get the right frosting consistency
  • ¼ ¼ cup maple syrup
  • 1½ 1½ tsp baking soda
  • ¼ ¼ cup almond milk add more to get the right frosting consistency
  • ⅔ ⅔ cup applesauce unsweetened
  • 1 1 tbsp Bourbon vanilla powder or extract
  • ½ ½ cup coconut oil melted
  • 1 1 cup water boiling: this step is important!

Instructions

    Cup of Yum
  1. Important note before your proceed: you will bake 2 cakes. So either 2 cakes of the same size in 2 cake pans of the same size which you can bake at the same time OR 2 cakes of the same size baked after eachother using the same cake pan.
  2. Preheat oven to 360F or 180C and line 2(!) round cake pans of the same size with non-bleached parchment paper. If you don't have 2 same cake pans you have to bake the cakes in 2 rounds.
  3. Now choose between the vanilla frosting Nutella frosting. You don't have to make both! And for the vanilla frosting you don't have to make Nutella!
  4. Lay one cake on a flat plate. Frost the top of this cake with ¼ to ⅓ of the frosting with a spatula.
  5. Preheat the oven at 180°C. Prepare an o en tray with parchment paper or a baking sheet.
  6. Measure 1 cup unsweetened almond milk and add the tablespoon of lemon juice to it. Stir slightly and set aside to curdle.
  7. Mix all the ingredients for the frosting until you get a good frosting consistency.
  8. Carefully place the second cake in top of the frosted cake.
  9. Roast the hazelnuts until they start to brown for about 10-15 minutes. Let the hazelnuts cool down.
  10. In a large bowl, add the flour, sugar, carob powder, baking powder and baking soda. Whisk well to combine.
  11. Frost the outside of the cake with the rest of the frosting
  12. Blend the hazelnuts in a blender. Its very important to blend the hazelnuts without the other ingredients first. Otherwise the mixture cannot become smooth anymore. It has to look like nut butter.
  13. Add the coconut oil, applesauce, vanilla and almond milk/lemon mixture. Mix until well combined.
  14. After blending the hazelnuts put in the other ingredients. Mix again until everything is well mixed and has a beautiful dark brown colour.
  15. While slowly mixing, carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point, that is how it should be.
  16. Divide the batter evenly between your cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

Nutrition Information

Calories 418kcal (21%) Carbohydrates 60g (20%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Cholesterol 0.1mg (0%) Sodium 308mg (13%) Potassium 261mg (7%) Fiber 3g (12%) Sugar 33g (66%) Vitamin A 5IU (0%) Vitamin C 1mg (1%) Calcium 145mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 12small servings or 8 larger

Amount Per Serving

Calories 418

% Daily Value*

Calories 418kcal 21%
Carbohydrates 60g 20%
Protein 6g 12%
Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Cholesterol 0.1mg 0%
Sodium 308mg 13%
Potassium 261mg 6%
Fiber 3g 12%
Sugar 33g 66%
Vitamin A 5IU 0%
Vitamin C 1mg 1%
Calcium 145mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.