Double Layer Carob Cake

Desserts, Recipes

This paleo Double Layer Carob Cake is refined sugar-free, grain-free, and still a decadent dessert! Made with carob powder, paleo flour, and topped with maple syrup-carob frosting, it’s a healthy, guilt-free chocolate cake.

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Thanks to Basil Bandwagon for supplying all of the healthy ingredients for this chocolate cake recipe.

I love presenting this impressive double layer chocolate cake for birthday and holiday celebrations.  It has all the excitement and flavor of a dense and decadent chocolate cake, but it happens to be naturally sweetened and paleo.

There’s something extra special about making both the cake and frosting from scratch for a birthday celebration. And with this homemade Double Layer Carob Cake recipe, you don’t need to sweat it. The recipe is straightforward and foolproof, always resulting in a crowd-pleasing chocolate cake fit for a special day.

What is Carob?

Carob is actually a legume like peanuts and chickpeas. It grows in pods on trees in the Mediterranean and Middle East and produces beans that are dark brown and sweet. It’s often used as a healthier alternative to chocolate in desserts like this Double Layer Carob Cake.

Carob is different from cocoa powder because it’s naturally caffeine-free and contains three times as much calcium. It has a similar flavor, but tastes even sweeter than chocolate on its own. These features make carob an excellent swap for chocolate to make healthier desserts of all kinds.

Where Can I Find Carob to Make Double Layer Cake?

Carob is readily available as a powder at natural food stores like Basil Bandwagon. You can also find 100% organic carob powder online if a store isn’t near you.

How to Make Naturally-Sweetened Carob Cake

Making this healthy two-layer carob cake is just as simple as your favorite cake-from-scratch recipe.

First, start by combining the dry ingredients: paleo flour, carob powder, baking soda, salt, and cinnamon. Next, make the cake batter by adding in the wet ingredients: eggs, avocado oil, vanilla extract, and maple syrup.

After your ingredients are just mixed into a mostly smooth batter, bake the cake in two 8-inch round cake pans. I prefer to use springform cake pans because they’re easier to release the cake after baking. And for extra security, I recommend lining the cake pan with an easy 8-inch parchment paper round.

The cakes are done baking when they’re fully set in the center. If a toothpick in the center of the cake comes out clean, you’re good to go!

How To Frost Two Layer Carob Cake

Once your cakes are out of the oven, be sure to let them cool fully before frosting. Adding frosting to a warm cake will result in a melty mess!

You can even pop your cakes (out of their pans) in the freezer for a few minutes. They will firm up quickly, which makes frosting even easier. Be sure not to leave them in there too long, though, as no one wants to bite into a frozen cake!

I like to use a small offset spatula to frost this double layer cake. It helps make a smooth surface and beautiful presentation. The spatula is also a handy tool to remove the cake from its pan out of the oven.

Just like the cake should be fully cool, you’ll also want to let your carob frosting come to room temperature before frosting the cake. If you made the frosting ahead of time and stored it in the fridge, let it sit on the counter while the cake cools.

At room temperature, your carob maple syrup frosting should be perfectly spreadable. To frost your double layer carob cake, start by frosting the top of one layer. Then carefully place the next cake layer on top. Finally, frost the top and sides of the whole cake, using your spatula to create a smooth surface.

How To Serve Carob Layer Cake

Just before serving this layered carob cake, I like to drizzle the frosted cake with homemade raspberry sauce and a sprig of fresh mint.

You can use any of your favorite colorful garnishes for this cake. I also love to decorate the cake with fresh berries, chocolate glaze, caramel sauce, or a simple homemade whipped cream.

More Healthy Dessert Recipes

If you and your family love this Double Layer Carob Cake, be sure to try these dessert recipes that are free of artificial and refined sweeteners.

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Calob layer cake

Double Layer Carob Cake


This paleo Double Layer Carob Cake is refined sugar-free, grain-free, and still a decadent dessert! Made with carob powder, paleo flour, and topped with maple syrup-carob frosting, it’s a healthy, guilt-free chocolate cake.




  • ¼ cup maple syrup (+ a little extra if needed after it chills, to achieve the right consistency)
  • ½ cup carob powder
  • ½ cup refined coconut oil
  • ½ cup almond butter (I used sprouted almond butter)


Dry ingredients:

  • 2 cup Bob’s Red Mill Paleo Flour
  • ½ cup carob powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ teaspoon cinnamon

Wet Ingredients:

  • 4 pastured eggs
  • ½ cup avocado oil
  • 1 teaspoon vanilla extract
  • ½ cup pure maple syrup
  • For Presentation: Optional raspberry sauce (recipe below), fresh mint, flaked sea salt


To make the frosting:

  1. In a bowl, mix together all of the ingredients and stir well until smooth.
  2. Refrigerate while you make the cake. You may need to add a little more maple syrup later after chilling the frosting, to achieve a smooth, spreadable consistency. If you want extra frosting for decorating, you can double this recipe.

To make the cake:

  1. Preheat the oven to 325 degrees F. Lightly grease two 8-inch cake pans with avocado oil. You can place a circle of parchment paper on the bottom of each one if you like, to make releasing the cakes a little easier.
  2. In a large bowl, mix together all of the dry ingredients. In a separate bowl, mix together the wet ingredients. Combine the wet and dry ingredients and stir well to combine. Evenly divide the batter between two cake pans. Bake for 20 to 25 minutes, or just until set on top. Remove the frosting from the refrigerator to come to room temperature.
  3. Remove the cakes from the oven and set aside to cool. When cool to the touch you can invert the cakes, releasing them from the pans, onto plates lined with parchment paper. Flip one cake onto a cake plate.
  4. Stir the frosting to help it soften. If needed, add a little more maple syrup to achieve the right spreadable consistency.
  5. Cover the top of the cake with frosting. Place the other layer on top. Frost the top and sides of the cake with the frosting. Clean any crumbs from the plate.
  6. To serve, when plating each slice drizzle with optional raspberry sauce, sprinkle with flaked sea salt and place a mint sprig on the side.

Optional Raspberry Sauce:


  • 1 10-ounce bag frozen raspberries
  • 2 to 3 tablespoons maple syrup

Equipment: plastic squirt bottle with nozzle


Place the raspberries and maple syrup in a small saucepan. Heat over medium heat until almost boiling. Cover and cook on medium low heat for 5 minutes. Remove from heat and cool. Place in a blender and blend until smooth. Strain through a fine-mesh strainer. Using a funnel, pour into the squirt bottle. Use to make a zigzag design on each piece of cake when served.


  • Category: Paleo, Ovo-Lacto Vegetarian
Christine Waltermyer

Christine Waltermyer

Christine Waltermyer


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