Carob Cinnamon Cake
June 30, 2000 Robin R. - Editor
About
This is a very tasty cake! Many feel that carob is a poor substitute for chocolate. I was pleasantly surprised to find that when combined with cinnamon, carob develops a unique flavour that is completely different from chocolate but delicious in its own right!
Cinnamon
Ingredients
| Honey | 1 cup | |
| Unrefined vegetable oil | 3 Tbsp | |
| Eggs | 4 med | |
| Vanilla | 2 tsp | |
| Milk or water | 1 cup | |
| Whole wheat flour | 2 1/4 cups | |
| Non-alum baking powder | 3 tsp | |
| Sea salt (optional) | 1/2 tsp | |
| Ground cinnamon | 2 Tbsp | |
| Carob powder | 4 Tbsp | |
| Chopped nuts (optional) | 1/2 cup |
Directions
- Preheat oven to 350 F.
- Measure honey into large mixing bowl. Add vegetable oil and mix. Add eggs and blend with a spoon. Stir in vanilla. Add milk or water and mix well.
- Mix all dry ingredients in a separate bowl. Add to liquids, stirring constantly.
- Grease and flour a bundt pan or 11″ x 8″ cake pan. Pour batter into pan.
- Sprinke top of cake with chopped nuts (if using).
- Bake for 30 – 35 minutes.
Carob powder, seeds & pods. Andrii Horulko photo / Shutterstock.com
This recipe calls for a rather large amount of cinnamon. I followed the recipe as written and found it excellent! However, everyone is different so let your own tastes and baking intuition guide you.