Kristina's Carob Cake
This carob cake is amazing topped with carob fudge frosting! It's moist, filling, and full of flavor. We like it best served with ice cream or a fruit sauce! Keeps well out of the refrigerator for several days. You can make it and then put the frosting on the next day before serving!
One recipe will make a 9x13 sheet pan, or a 9x13 glass pyrex baking dish. You can also use one recipe for two 8-inch round cake pans for a layered cake, or use one 10 inch bundt cake pan!
Ingredients
Dry Ingredients
- 1 1/2 cup oat flour sifted
- 1 1/2 cup whole wheat pastry flour OR whole wheat flour
- 2 cups organic sugar or coconut sugar
- 1 tsp salt
- 1 Tbsp baking powder
- 1/2 cup carob powder
- 4 Tbsp Dandy Blend coffee substitute or Roma, Pero, etc.
- 2 Tbsp ground flax seed
- 2 Tbsp ground chia seed
- 2 tsp vanilla
Wet ingredients
- 2 cups soy milk
- 2 Tbsp lemon juice
- 3/4 cup applesauce or light olive oil
Instructions
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PREHEAT oven to 400F
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SIFT oat flour. (I use blended rolled oats to make my oat flour.) Measure the oat flour after it's sifted.
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MIX dry ingredients together.
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MIX soy milk and lemon juice in a measuring cup.
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POUR soy milk mixture and applesauce into dry ingredients and gently mix.
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SPRAY oil cake pan and pour batter into it.
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LET sit on the counter for 10 minutes.
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BAKE at 350F for 50-60 minutes, or until sides pull away from pan and toothpick comes out clean.
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COOL for 10 minutes.
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REMOVE from pan.
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COOL for about 2 hours. Put in sealed container.
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FROST the next day before serving.