Siobhán’s Medical Medium no-chocolate cake without cocoa – glutenfree & vegan
This cake is one of the most popular recipes on my website. And it’s not even my own! It’s created by Siobhán, who has been a Medical Medium follower for 6 years, gives great counselling and guidance and… makes wonderful recipes!
No- chocolate cake
The cake is bursting with flavour and can really fool non-MM followers in thinking that they are actually eating chocolate. But it’s not made from chocolate at all. Siobhán uses carob and it will give you the pleasure of eating chocolate without the negative side effects.

Siobhán: Heal Rise Shine
I came to know Siobhán in our Dutch Flamish Medical Medium group. She has been following the Medical Medium lifestyle since February 2019. She is a mother of 3 small children and enjoys making healthy, every day dishes with her little ones that the whole family can enjoy. Thanks to the information from Medical Medium, she has been able to cure more than 50 symptoms. She works as a Medical Medium Health Coach and guides others to improve as well.
In Siobháns own words: My wish is to help you on your way to a healthy life where you can shine again. I am convinced that you, just like me, can regain your health. Visit Siobhán’s website at www.healriseshine.nl and follow her on her Instagram channel @heal_rise_shine.
Fully tested and approved
In the Dutch Flamish Medical Medium group we share recipes. Our own, but also we share photos and results when we make someone else’s recipe. And Siobhán’s chocolate cake has been made several times. And is fully approved by all non-MM partners, friends and family. All the photo’s on this page are proof of that.





Ingredients
- Oat flour – Storebought or grind rolled oats yourself.
- Carob – For the no-chocolate taste.
- Almond milk
- Coconut flower sugar
- Lemon juice – You will just need one tablespoon but it’s essential to make the baking soda work.
- Baking soda – Forms bubbles when in contact with something sour (hence the lemon juice). It has less need for warmth than baking powder, so will work already before putting the cake in the oven.
- Baking powder – Forms bubble when is warm. Make the cakes rise further after the baking soda has done it’s job. Make sure its corn and aluminum free.
- Applesauce – Make sure its pure and unsweetened.
- Vanilla – Stick, powder or extract. Make sure its pure Bourbon vanilla. Don’t use aroma or vanilla sugar.
- Coconut oil – Make sure its melted so you mix it without problems.
- Water – Make sure its boiling hot.
Choice of frosting
You can choose to use a frosting with a premade base: a homemade Nutella like chocolade sauce. This one is called the Nutella frosting.
You can also choose a frosting completely made with cashews. This one is called the Vanilla frosting.
- Homemade nutella
- Carob powder – again for the chocolate taste
- Cashew nuts
- Coconut flower sugar
- Vanilla
- Maple syrup
- Almond milk
Carob
The key element to create this no-chocolate cake is carob. Carob powder is made from the pods of the carob or locust bean tree (Ceratonia siliqua). Not the beans or seeds inside the pot but the pot itself: the shell. It tastes a lot like chocolate but doesn’t contain any caffeine. It’s not a healing food, but it’s a filler and definitely no no-food!
FAQ’s
Yes, no dairy or eggs needed.
Yes, absolutely. Although it’s not fatfree due to the nuts (hazelnuts and/or cashews) and the coconut oil.
No, oatmeal is a grain and not ok for Paleo or AIP.
Oats are naturally glutenfree. But they are often processed in the same place as wheat or other gluten containing grains. So they can be cross contaminated. Always check the label to see if they are guaranteed glutenfree. If it doesn’t say so, they are not.

Siobhán’s Medical Medium no-chocolate cake without cocoa
This recipe may contain
affiliate linksEquipment
- 2 cake pans
- bowl
- blender
Ingredients
- 1 cup almond milk unsweetened
- 1 tbsp lemon juice
- 2 cups gf oat flour
- 1¾ cups coconut flower sugar
- ¾ cup carob powder
- 2 teaspoons baking powder (corn + aluminum free)
- 1½ tsp baking soda
- ⅔ cup applesauce unsweetened
- 1 tbsp Bourbon vanilla powder or extract
- ½ cup coconut oil melted
- 1 cup water boiling: this step is important!
Vanilla chocolate cream frosting
- 1 cup cashew nuts
- ¾ cup coconut flower sugar
- ¼ cup carob powder
- 2 teaspoons Bourbon vanilla powder or extract
- ¼ cup maple syrup
- ¼ cup almond milk add more to get the right frosting consistency
Chocolate Nutella cream frosting
- 3 tablespoons MM proof nutella see recipe below
- 1 cup cashew nuts
- ¾ cups coconut flower sugar
- ¼ cup carob powder
- 1 tsp Bourbon vanilla powder or extract
- ¼ cup maple syrup
- ¼ cup almond milk add more to get the right frosting consistency
To make the Nutella
- 1½ cups hazelnuts (200 grams)
- 2 tablespoons carob powder
- 1 tbsp Bourbon vanilla powder or extract
- ½ cup date syrup (80 grams)
- or ⅔ cup coconut flower sugar (80 grams)
Instructions
- Important note before your proceed: you will bake 2 cakes. So either 2 cakes of the same size in 2 cake pans of the same size which you can bake at the same time OR 2 cakes of the same size baked after eachother using the same cake pan.
Two cake layers
- Preheat oven to 360F or 180C and line 2(!) round cake pans of the same size with non-bleached parchment paper. If you don't have 2 same cake pans you have to bake the cakes in 2 rounds.
- Measure 1 cup unsweetened almond milk and add the tablespoon of lemon juice to it. Stir slightly and set aside to curdle.1 cup almond milk, 1 tbsp lemon juice
- In a large bowl, add the flour, sugar, carob powder, baking powder and baking soda. Whisk well to combine.2 cups gf oat flour, 1¾ cups coconut flower sugar, ¾ cup carob powder, 2 teaspoons baking powder (corn + aluminum free), 1½ tsp baking soda
- Add the coconut oil, applesauce, vanilla and almond milk/lemon mixture. Mix until well combined.⅔ cup applesauce, ½ cup coconut oil, 1 tbsp Bourbon vanilla powder or extract
- While slowly mixing, carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point, that is how it should be.1 cup water
- Divide the batter evenly between your cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
Make the frosting
- Now choose between the vanilla frosting Nutella frosting. You don't have to make both! And for the vanilla frosting you don't have to make Nutella!1 cup cashew nuts, ¾ cup coconut flower sugar, ¼ cup carob powder, 2 teaspoons Bourbon vanilla powder or extract, ¼ cup maple syrup, ¼ cup almond milk, 3 tablespoons MM proof nutella
- Mix all the ingredients for the frosting until you get a good frosting consistency.
Frost the cake
- Lay one cake on a flat plate. Frost the top of this cake with ¼ to ⅓ of the frosting with a spatula.
- Carefully place the second cake in top of the frosted cake.
- Frost the outside of the cake with the rest of the frosting
If you want to make Nutella
- Preheat the oven at 180°C. Prepare an o en tray with parchment paper or a baking sheet.
- Roast the hazelnuts until they start to brown for about 10-15 minutes. Let the hazelnuts cool down.1½ cups hazelnuts
- Blend the hazelnuts in a blender. Its very important to blend the hazelnuts without the other ingredients first. Otherwise the mixture cannot become smooth anymore. It has to look like nut butter.
- After blending the hazelnuts put in the other ingredients. Mix again until everything is well mixed and has a beautiful dark brown colour.¼ cup carob powder, 2 tablespoons carob powder, 1 tbsp Bourbon vanilla powder or extract, ½ cup date syrup, or ⅔ cup coconut flower sugar