Carob Cake
March 21, 1999 Robin R. - Editor
About
A nice simple cake. I like that it uses whole wheat flour and has the option of either carob or cocoa. Great on its own or as part of the Kiwi Lime Shamrock Torte.
Yield: 2 cakes
Ingredients
| Unbleached white flour | 1 cup | |
| Whole wheat flour | 1 1/4 cups | |
| Baking soda | 1 tsp | |
| Salt | 1/4 tsp | |
| Carob powder (or cocoa) | 1/2 cup | |
| Sugar (or Sucanat) | 1/2 cup | |
| Cooking oil | 1/2 cup | |
| Water | 3/4 cup | |
| Honey or maple syrup | 1 1/4 cup | |
| Cider vinegar | 1 Tbsp | |
| Vanilla extract | 2 tsp |
Directions
- Sift the flours together with baking soda, salt and carob. Stir in the sugar.
- In a large mixing bowl, stir together oil, water, honey, vinegar and vanilla until well blended.
- Add dry ingredients, mixing until well blended.
- Lightly oil & flour two 8-inch cake pans.
- Divide batter equally between the two pans, and bake at 350 F for 20 minutes, or until the cakes test done.
- Cool for about 10 minutes, then turn out onto wire racks to cool completely.
Helpful Hint
- This is an old recipe that originally called for corn oil. I have changed it to “cooking oil” so you can use what you feel is healthiest and tasty.
Source
This recipe was found on Usenet many years ago. The original source is unknown.
Carob powder, seeds & pods. Andrii Horulko photo / Shutterstock.com
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