Carob Snacking Cake Recipes
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
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
ZUCCHINI CAROB CAKE
My son loves this. He is allergic to chocolate so I spend my life finding yummy carob recipes. This was a winner.
Provided by Mom2Eight
Categories Breads
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Stir together dry ingredients.
- Put remaining ingredients in a separate bowl and stir, then beat for three minutes.
- Combine bowl mixture with dry ingredients.
- Bake in a 9x12-inch greased pan at 350 degrees F for 35-40 minutes.
- Test with toothpick.
- Frost cake after it is cool.
Nutrition Facts : Calories 1916.3, Fat 34.8, SaturatedFat 7.8, Cholesterol 322.9, Sodium 3025.7, Carbohydrate 397.8, Fiber 21, Sugar 282.3, Protein 34.1
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