Hazelnut Carob Cake

Preheat oven to 350°F (180°C).

Sift all dry ingredients (rice flour, rice starch, carob powder, cinnamon, baking powder, and sea salt) in a bowl.

In another bowl, whisk together the wet ingredients (coconut oil, maple syrup, hazelnut milk, and liquid agar-agar) until smooth.

Pour the wet mixture into the dry ingredients and whisk until a smooth batter forms.

Lightly oil and flour two 8-inch (20 cm) cake pans, or line them with parchment paper.

Divide the batter evenly between the pans.

Place the pans on the center rack and bake for 45 minutes. Test doneness by inserting a skewer into the center; if it comes out clean, the cake is done. If not, bake for an additional 7–8 minutes and test again.

Remove the cakes from the oven and let them cool in the pans for 10–15 minutes. Then, use a spatula or thin knife to gently loosen the sides.

Flip the cakes onto a wire rack to cool completely.

How to make coconut cream filling:***

In a food processor, blend hazelnut butter, coconut cream, maple syrup, vanilla, and cinnamon until smooth.

Note: Coconut milk can separate naturally; shake well before opening the can.

Melt agar-agar in water. In a saucepan, combine the melted agar-agar, coconut cream, and ginger juice, then bring the mixture to a simmer for 1–2 minutes until smooth.

Line an 8-inch (20 cm) cake pan with parchment paper, pour in the coconut cream filling, and freeze for 10–15 minutes.

Layer the cake:***

If the cakes have a hump, level them using a cake leveller or a serrated knife to create a flat surface.

Place the cake with the flatter side down, then remove the coconut cream filling from its pan by placing it in hot water for one minute and gently loosening with a spatula.

Flip the filling over onto the first cake layer, gently tap to release if necessary, and carefully peel off the parchment paper.

Place the second cake layer, with the flattest side up, on top of the coconut cream filling.

Spread a thin layer of rice or maple syrup on top and garnish with pine nuts or a few roasted hazelnuts.

Optionally, serve with coconut ice cream or a glass of hazelnut milk. Garnish with slightly browned desiccated coconut if desired.

Baking the Cake

Preheat the oven to 350°F (180°C).

Prepare the dry ingredients:

Sift rice flour, rice starch, and carob powder into a bowl to ensure a light and airy texture.

Add cinnamon, baking powder, and fine sea salt. Whisk to combine and set aside.

Prepare the wet ingredients:

In a separate bowl, whisk together coconut oil, maple syrup, hazelnut milk, and liquid agar-agar until smooth.

Combine wet and dry ingredients:

Pour the wet mixture into the dry ingredients and whisk until you achieve a smooth, lump-free batter.

Prepare the cake pans:

Grease two 8-inch (20 cm) cake pans with a thin layer of oil and dust with flour to prevent sticking.

Alternatively, line the bottoms with parchment paper cut to fit.

Bake the cakes:

Divide the batter evenly between the two prepared pans.

Place on the center oven rack and bake for 45 minutes.

Check doneness by inserting a skewer into the center—if it comes out clean, the cakes are ready. If batter sticks, bake for another 7-8 minutes and check again.

Cooling:

Remove the cakes from the oven and let them cool in the pans for 10-15 minutes.

Run a thin spatula or knife around the edges to loosen.

Flip the cakes onto a wire rack to cool completely.

Coconut Cream Filling

Blend the ingredients:

In a food processor, combine hazelnut butter, coconut cream, maple syrup, vanilla, and cinnamon. Blend until smooth.

Prepare the coconut cream:

Shake the can of coconut milk well before opening, as it naturally separates into cream and water.

In a saucepan, heat agar-agar with water until dissolved.

Stir in the coconut cream and ginger juice and simmer for 1-2 minutes until smooth.

Set the filling:

Line an 8-inch (20 cm) round cake pan with parchment paper.

Pour the coconut cream mixture into the pan and freeze for 10-15 minutes until firm.

Assembling the Cake

Level the cakes:

Ensure both cakes have a flat surface. If needed, use a serrated knife to trim any domed tops.

Release the coconut cream filling:

Place the chilled coconut cream pan in a larger pan of hot water for 1 minute to loosen.

Run a warm knife along the edges, then invert onto the first cake layer.

Gently tap the pan if the filling doesn’t release, then peel off the parchment paper.

Layer the cake:

Place the second cake layer on top, with the flattest side facing up.

Finishing touches:

Using a spatula, spread rice syrup or maple syrup over the top.

Garnish with pine nuts or roasted hazelnuts.

For extra texture, lightly toast desiccated coconut in the oven and sprinkle it over the cake.

Serving Suggestions

This cake pairs beautifully with:

✔ Coconut ice cream

✔ A glass of hazelnut milk

Enjoy this moist, flavorful, and naturally sweetened cake—a perfect indulgence for any occasion!