CAROB SNACKING CAKE
Adapted (and scaled down) from The Vegan Baker by Dunja Gulin, these sweet, glazed cake squares are caffeine free, vegan and whole grain - with the rich, fruity taste of carob in every bite.
Provided by YummySmellsca
Categories Dessert
Time 4h45m
Yield 1 9" cake, 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350F and line a 9" square pan.
- Melt the carob chips with 1/2 cup of the soy milk, then mix in the remaining soy milk with the vinegar.
- Stir in honey, oil and flaxseed until well combined. Add vanilla and mix inches.
- Whisk in the carob powder, then the flours, baking soda, baking powder and salt just until smooth.
- Bake for 30 minutes, until it tests done. Cool completely in the pan.
- When cake has cooled completely, make the glaze:.
- Whisk together the cornstarch and cold water in a small dish, set aside.
- Bring the soy milk, corn syrup, stevia and carob to a simmer (with the agar powder if using) and add the cornstarch mixture.
- Cook 1 minute, until thickened, then remove from heat and (if using) whisk in the gelatin.
- Cool 1 minute, then pour over the cake in the pan and let cool completely.
- Store in the fridge.
Nutrition Facts : Calories 128.6, Fat 6.6, SaturatedFat 1.5, Sodium 140.6, Carbohydrate 15.8, Fiber 1.2, Sugar 4.7, Protein 2.5
THE ULTIMATE CAROB CAKE
My son is allergic to chocolate so I spent several years perfecting the ultimate carob cake recipe. I have finally achieved it! Oh, and it also had to be Feingold friendly, since we are 100% feingold.
Provided by Mom2Eight
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For cake:
- Put oven on to 350°. Grease and flour two 8-inch cake pans.
- In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
- In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
- As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
- Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
- Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
- For Icing:
- Cream butter and shortening with mixer. Add vanilla extract.
- Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
- Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistancy for icing cake.
- Cover until you are ready to icing.
- Makes about 3 cups.
Nutrition Facts : Calories 918.6, Fat 40.7, SaturatedFat 13.2, Cholesterol 81.8, Sodium 544.6, Carbohydrate 135.8, Fiber 0.8, Sugar 108.8, Protein 6.1
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