Carob Pancake Cake with Caramel Cream Cheese

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Acai Breakfast Bowl

Carob Pancake Cake with Caramel Cream Cheese

Yields1 Serving
Prep Time45 minsCook Time3 hrsTotal Time3 hrs 45 mins
Carob Pancake Cake with Caramel Cream Cheese
What you'll need
 6 eggs
 1 cup Health Riot cassava flour
 ½ cup Carob powder, plus extra for dusting
 1 tbsp Baking powder
 ½ tbsp Baking powder
 ½ cup Either melted butter or coconut oil
 ½ cup Almond milk or coconut milk
 2 tbsp Organic maple syrup
 Butter or coconut oil for frying
 8 Dates, pitted
 350 g Mascarpone cheese
 100 ml Cream
 4 tbsp Organic maple syrup
 Seeds from 1 vanilla pod
Instructions:
1

Start off by placing your dates into a bowl and filling with enough boiling water to cover, then set aside for at least 30 minutes.

2

To make your pancake batter, simply combine all the ingredients into a blender and blend until smooth. Add a little more almond milk if it is looking too thick to pour. Let it stand while you make your ‘caramel’ cream cheese.

3

Remove your dates from the water, which should be nice and soft by now. Reserve the liquid. Add your dates, mascarpone, cream, maple syrup and vanilla seeds to a food processor, followed by 2 Tbsp of the liquid you soaked your dates in. Blitz until smooth, then set aside.

4

Fry off your pancakes in a little butter / coconut oil in a non-stick frying pan until evenly browned on both sides, about 3 minutes. Continue to do this until the batter is finished. Get yourself a cake tin that is similar size to your frying pan, preferably nonstick as well with a detachable ring and base, otherwise line with wax paper.

5

Once your pancakes have completely cooled down, start building your cake by first placing one pancake in your cake tin, then top with enough of your cream cheese mixture to just cover your pancake. Keep layering pancake with cream cheese until you have filled your cake tin. Ensure that there is enough cream cheese so that you end off with the cream cheese mixture. Cover and refrigerate for at least 3 hours.

6

To serve, sprinkle with extra carob powder, then cut your ‘cake’ into slices. If you are feeling extra decadent, serve with Chantilly cream.

Ingredients

What you'll need
 6 eggs
 1 cup Health Riot cassava flour
 ½ cup Carob powder, plus extra for dusting
 1 tbsp Baking powder
 ½ tbsp Baking powder
 ½ cup Either melted butter or coconut oil
 ½ cup Almond milk or coconut milk
 2 tbsp Organic maple syrup
 Butter or coconut oil for frying
 8 Dates, pitted
 350 g Mascarpone cheese
 100 ml Cream
 4 tbsp Organic maple syrup
 Seeds from 1 vanilla pod

Directions

Instructions:
1

Start off by placing your dates into a bowl and filling with enough boiling water to cover, then set aside for at least 30 minutes.

2

To make your pancake batter, simply combine all the ingredients into a blender and blend until smooth. Add a little more almond milk if it is looking too thick to pour. Let it stand while you make your ‘caramel’ cream cheese.

3

Remove your dates from the water, which should be nice and soft by now. Reserve the liquid. Add your dates, mascarpone, cream, maple syrup and vanilla seeds to a food processor, followed by 2 Tbsp of the liquid you soaked your dates in. Blitz until smooth, then set aside.

4

Fry off your pancakes in a little butter / coconut oil in a non-stick frying pan until evenly browned on both sides, about 3 minutes. Continue to do this until the batter is finished. Get yourself a cake tin that is similar size to your frying pan, preferably nonstick as well with a detachable ring and base, otherwise line with wax paper.

5

Once your pancakes have completely cooled down, start building your cake by first placing one pancake in your cake tin, then top with enough of your cream cheese mixture to just cover your pancake. Keep layering pancake with cream cheese until you have filled your cake tin. Ensure that there is enough cream cheese so that you end off with the cream cheese mixture. Cover and refrigerate for at least 3 hours.

6

To serve, sprinkle with extra carob powder, then cut your ‘cake’ into slices. If you are feeling extra decadent, serve with Chantilly cream.

Carob Pancake Cake with Caramel Cream Cheese

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