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This carob and apple bundt cake cake is a perfect treat on a dark rainy day like today, the combination of sweet apples, carob with its chocolaty flavour and coconut sugar just feels like Autumn. Rich, warm, decadent, sweet. With the weather turning cold, leaves turning red and rain drizzling most of the days I am craving all the apples, pumpkins, dark chocolate, chestnuts… I can get! Every season has so much beauty to offer and it’s important to remember that on those cold mornings when it’s so dark and gloomy that all we want to do is go back to our warm bed. Nothing inspires me more than nature, seasons changing, our daily routines adjusting to those changes so when I saw these gorgeous organic apples and carobs at the farmers market, I knew I want to bake something that will speak of Autumn and create photos that will portray that mood. So here it is, Carob & apple bundt cake that I love so much and hope you will too! So this is the recipe I actually found on internet and unfortunately don’t know who created it but I adjusted it slightly (I used coconut sugar to make it refined sugar-free, used coconut oil instead of vegetable oil, used spelt flour instead of all-purpose…). Using coconut sugar here works so well with all the flavours and makes this cake mildly sweet so you can really taste those apples, carob, dark chocolate and it makes it healthier too. However if you are a fan of sweeter cakes, I suggest using raw cane sugar instead as it will give much more sweetness to it. It’s totally up to you! čÖé Have you ever eaten carob? It comes from the pea family and it┬áis widely cultivated for its edible pods and as an┬áornamental tree┬áin gardens. The ripe, dried pods are often ground to carob powder, which is used to replace┬ácocoa powder. Carob is sweet and healthy, tastes similar to chocolate, it’s┬áan excellent source of vitamins and minerals and it’s also rich in fiber and protein. I have lovely memories of eating carob pods when I was a little girl. When I was going to kindergarden we would go for a walk every┬áday when the weather was good and there was this long street just next to our kindergarden where we would hold hands and walk. The street was full of carob trees so in Autumn we would picked them up from the ground and eat just as they are, I remember how they tasted sweet and we enjoyed them as a treat. Nobody was worried than about that maybe it was not the most hygienic thing to eat it without washing first but we were much more relaxed back than and can I say also possibly healthier! čśÇ As you can see I generously drizzled the cake with chocolate and I suggest you do just the same because chocolate is the best! I like dark chocolate so I used the one with 70% cacao but if you prefer it sweeter just use the one with less cacao. Recipe in English: - 4 eggs - 1 cup coconut sugar (or raw cane sugar) - 1 cup ground carob (powder) - 1.5 cups spelt flour (or other) - 1 cup coconut oil (melted) or olive oil - 1 tsp vanilla extract - 1 tbsp raw cacao - 2 tsp baking powder (1 sachet) - pinch of salt - 5 apples, peeled and grated - For topping - 1 cup (200 g) dark chocolate, chopped - 2 tbsp butter (or vegan substitute) - Note: 1 cup = 250 ml - Preheat oven to 180 C / 356 F. - Prepare 24 cm / 9 inch bundt cake pan and grease it well and dust with flour (not necessary if using silicone one). - Peel and grate apples and set them aside. - In a large mixing bowl add carob powder, flour, cacao, baking powder and salt and stir to combine. - In another bowl whisk eggs with sugar, add vanilla, melted coconut oil and whisk until well combined. - Add flour/carob mixture and stir well to combine. - Add grated apples (together with the juice that they release) and stir. - Pour the mixture into prepared bundt cake pan and bake for about 50-55 min or until the tester comes out clean. You can also bake this cake in 30 x 20 cm / 11 x 8 inch rectangular baking pan but than the baking time will be about 30 min. - Remove the cake from the oven and let it cool before removing from the bundt cake pan. - Prepare the chocolate ganache by melting the chocolate and butter over bain-marie (double boiler). - Drizzle it over the cake and let it cool before slicing. Enjoy! Recipe in Croatian / Recept na hrvatskom: - SASTOJCI - 4 jaja - 1 salica kokosovog secera (ili obicnog) - 1 salica mljevenog rogaca (moze se naci u trgovinama zdrave hrane) - 1.5 salica pirovog brasna (ili obicnog) - 1 salica kokosovog ulja (otopljenog) ili maslinovog ulja - 1 zlicica vanili ekstrakta - 1 zlica kakao praha - 1 vrecica praska za pecivo - prstohvat soli - 5 jabuka, oguljenih i naribanih - Za preljev: 1 salica (200 g) tamne cokolade + 2 zlice maslaca - Napomena: 1 salica = 250 ml - PRIPREMA - Zagrijati pecnicu na 180 C. - Pripremiti 24 cm kalup za kuglof, nauljiti i pobrasniti (nije potrebno ako koristite silikonski). - Oguliti i naribati jabuke. - U vecoj zdjeli pomijesati brasno, mljeveni rogac, kakao prah, prasak za pecivo i sol i pomijesati da se poveze. - U drugoj zdjeli izmijesati jaja sa secerom, dodati vaniliju, rastopljeno kokosovo ulje i dobro pomijesati da se sve poveze. - Dodati smjesu od brasna i rogaca i promijesati. Dodati naribane jabuke. - Izliti smjesu u pripremljeni kalup za kuglof i peci 50-55 min. - Pustiti da se dobro ohladi prije nego iskrenete kuglof na tanjur ili stalak za serviranje. - Pripremiti cokoladni preljev tako da na pari rastopite cokoladu i maslac, preliti preko pecenog kuglofa i ostaviti da se ohladi prije serviranja. Dobar tek! *Thank you so much for being here, that makes me so happy! You can also follow my Travelling oven on Facebook, Instagram and Pinterest, as well as subscribe to receive new blog posts via email.
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Cokoladni kuglof (s kokosovim uljem) Author: Lili Recipe type: Desert / Kolac - SASTOJCI - 1 salica kokosovog ulja, otopljenog - 4 jaja, velika - 1 salica kokosovog secera (ili obicnog) - 1 zlicica vanilin ekstrakta - 1 salica zobenog mlijeka (ili drugog) - 2 salice pirovog brasna (ili psenicnog) - 2 zlicice praska za pecivo - prstohvat soli - 1 zlica sirovog kaako praha - ½ salice tamne cokolade, nasjeckane - Za preljev: 1 salica (200 g) tamne cokolade, otopljene + 2 zlice kokosovog vrhnja ili maslaca - Za dekoraciju: listici badema i sjemenke nara. - Napomena: 1 salica = 250 ml - Ja sam koristila cokoladu sa 74 % kakaa. - Koristila sam kalup za kuglof promjera 23 cm. - PRIPREMA - Zagrijte pecnicu na 175 C. Pripremite kalup za kuglof i malo ga namastite, ne trebate ako koristite silikonski. - U vecoj posudi miksajte jaja i kokosovo ulje. Dodajte kokosov secer, zobeno mlijeko i vaniliju i miksajte jos minutu-dvije. - U drugoj posudi pomijesajte brasno, prasak za pecivo, kakao i sol. - Dodajte mjesavinu brasna u mokre sastojke. - Dobro promijesajte i dodajte nasjeckanu cokoladu. - Ulijte smjesu u pripremljeni kalup i pecite oko 50 minuta ili dok cackalica ne izadje cista. - Ostavite kuglof da se ohladi prije vadjenja iz kalupa. - Pripremite cokoladni preljev tako sto otopite cokoladu s kokosovim vrhnjem ili maslacem. - Prelijte preko ohladjenog kuglofa i ukrasite listicima badema i sjemenkama nara ili brusnicama. - Dobar tek! - Napomena: drzite na sobnoj temperaturi ili izvadite iz frizidera barem 2 sata prije posluzivanja jer se kokosovo ulje stvrdne u frizideru. Recipe by Travelling oven at http://www.travellingoven.com/2017/12/chocolate-bundt-cake-coconut-oil/