How To make Carob Cake
1 c White flour
1 1/4 c Whole wheat flour
1 ts Baking soda
1/4 ts Salt
1/2 c Carob powder (or cocoa)
1/2 c Sugar
1/2 c Corn oil
3/4 c Water
1 1/4 c Honey or maple syrup
1 tb Cider vinegar
2 ts Vanilla extract
Sift the flours together with baking soda, salt & carob. Stir in the sugar. In a large mixing bowl, stir together oil, water, honey, vinegar & vanilla until well blended. Add dry ingredients, mixing till well blended. Lightly oil & flour 2 8-inch cake pans. Divide batter equally between the two pans & bake at 350F for 20 minutes, or until the cakes test done. Cool for about 10 minutes then turn out onto wire racks to cool completely. Ron Pickarski, "Friendly Foods"
How To make Carob Cake's Videos
Gluten-Free Carob Cake
My daughter sweet 16 birthday cake. She loved it so much, a second one was requested. She said, mom you have come a long way with your glutenfree baking LOL!!
RECIPE
Dry ingredients
1 cup white rice flour
1 cup brown rice flour
1 Tbsp. baking powder
1/2 tsp. coriander
1/2 cup carob powder
Melting
1/3 cup carob chip
1 Tbsp. milk
Whipped
1 cup butter
3/4 cup maple sugar
1/2 cup flax seed gel ( egg replacer)
Add 3/4 cup milk
Frosting
1 cup milk
1/4 cup flour (GF)
1/4 cup carob powder
1/3 cup agave
1/4 cup carob chips
1/2 tsp. coriander
METHOD
1. Cream butter, sugar and flax seed gel
2. Add melt carob chips and milk to cream mixture
3. Mix dry ingredients well, add slowly to batter
4. Whisk for 2 mins on medium speed
5. Slowly add the 3/4 cup milk to the batter
6. Whisk for another 3 mins, use a spatula to scrape the sides into the mixture. Pour batter into a 9 inch baking pan, bake at 350 for 45 mins
7. Blend ingredients for frosting for 1 min
8. Pour into sauce pan, stir for 5 - 10 mins on med to high heat
9. Remove stove, let sauce completely cool
10 Add 1 Tbsp. butter (room temp.)
11. Whisk well
12 Frost cake
ENJOY!!
Egg Replacer:
Vegan butter:
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Live Online Cooking Class #1 - Carob Cake with Fudge Icing
This is a sneak peek of one of my Live Online Cooking Classes. If you would like to bake along with me in the full 51 minute cooking class go to:
I joined in on a cooking class with Jesse Lane and had a great time. We were asked to have all of our ingredients ready before the class began and because of this, the pace was perfect. I kept up easily. Jesse Lane was able to answer any questions that were sent to her and I learned a lot. By the end of the nightI felt like I had gone out to a class, but realized I had had all this fun right in my own kitchen! There is an expression “You can’t have your cake and eat it too”. Well, we did! And it was delicious. – Margot S, Halifax, NS
The Best Chocolate Frosted Carob Brownies- Vegan, Oil-free, Wheat-free, Refined-Sugar-free
BROWNIES
1 ¼ cup or 1 can chickpeas
⅓ cup tahini
⅓ cup date syrup
2-4 tbsp water
½ tbsp vanilla extract or 1 tsp vanilla bean powder
¼ tsp baking soda
¼ tsp baking powder
½ tsp salt
1/4 cup tiger nut flour
1/3 cup carob powder (OR 1/4 cup cocoa/cacao powder)
Preheat oven to 350F.
Start by processing chickpeas, tahini, date syrup, and water until smooth. Add all your dry ingredients except for the baking powder and soda. Blend again to combine. Now add the baking soda and powder and blend one last time until just combined.
Transfer the batter to a parchment lined 8x8 inch pan. Smooth top and bake for 20-25 minutes.
Allow to cool before frosting.
FROSTING
1 cup pitted medjool dates (about 6–7 large)
1/2 cup hot water
1/4 cup cocoa powder
1 tablespoon tahini
1/4 teaspoon salt
Combine soft medjool dates and water in a high-speed blender. Blend until completely smooth. Scraping the sides as necessary. Add cocoa powder and tahini and blend until smooth, scraping down the sides as necessary. Spread over cooled brownies. Enjoy!
Carob Cake | How To Make Carob Cake | ISKCON Desire Tree - Recipes 2019
Carob Cake | How To Make Carob Cake | ISKCON Desire Tree - Recipes 2019
It tastes like chocolate, but it's not! | Carob Spread
Here is an easy recipe to make a yummy spread for those who do not or are allergic to chocolate! Carob Spread can be used for a sweet dip or a spread for your toasts, waffles, pancakes, crepes, and more! And carob makes a good substitute for chocolate! Enjoy!
Read more about this recipe on my blog!
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