Cake Ingredients:

• 1 stick (8 tbsp) organic unsalted butter, softened
• 80ml (1/3 cup) maple syrup
• 2 large eggs, room temperature
• 5ml (1 teaspoon) pure vanilla extract
• 80ml (1/3 cup) thick Greek yogurt
• 60ml (1/4 cup) milk of choice
• 120g (1 cup) fine almond meal
• 40g (1/3 cup) coconut flour
• 30g (1/4 cup) carob powder
• 2g (1/2 teaspoon) baking soda
• 5g (1 teaspoon) baking powder
• Pinch of sea salt

Carob Frosting:

• 120ml (1/2 cup) milk of choice
• 175g (1 cup) carob chips
• 2ml (1/2 teaspoon) vanilla extract
• 1g (1/4 teaspoon) ground nutmeg
• 3g (1 teaspoon) carob powder
• Pinch of sea salt
• 1 stick (8 Tbsp) organic unsalted butter, softened

Instructions:

1. Preheat oven to 175°C (350°F). Line a 20cm (8-inch) round cake tin with parchment and grease lightly.
2. For the cake, cream butter and maple syrup in a large bowl until light and fluffy. Beat in eggs one at a time. Fold in vanilla, yogurt, and cashew milk.
3. In a separate bowl, whisk together almond meal, coconut flour, carob powder, baking soda, baking powder, and salt.
4. Gently fold dry ingredients into wet mixture in three batches. Pour batter into prepared tin, smoothing the top.
5. Bake for 28-32 minutes, until a skewer inserted in the center comes out clean. Cool in tin for 10 minutes before transferring to a wire rack.
6. For the frosting, melt carob chips with cashew milk, vanilla, nutmeg, carob powder, and salt in a heatproof bowl over simmering water. Stir until smooth, then cool to room temperature.
7. Beat softened butter into cooled carob mixture until light and creamy.
8. When cake is slightly warm, spread half the frosting over the top. Refrigerate remaining frosting for 1-2 hours.
9. Once cake is completely cool and remaining frosting chilled, finish frosting the cake.
10. Serve immediately or chill until ready to enjoy. Store any leftovers in the refrigerator.