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 9×13 sheet pan, or a 9×13 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!
- 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
- 2 cups soy milk
- 2 Tbsp lemon juice
- 3/4 cup applesauce or light olive oil
PREHEAT oven to 400F
SIFT oat flour. (I use blended rolled oats to make my oat flour.) Measure the oat flour after it's sifted.
MIX dry ingredients together.
MIX soy milk and lemon juice in a measuring cup.
POUR soy milk mixture and applesauce into dry ingredients and gently mix.
SPRAY oil cake pan and pour batter into it.
LET sit on the counter for 10 minutes.
BAKE at 350F for 50-60 minutes, or until sides pull away from pan and toothpick comes out clean.
COOL for 10 minutes.
REMOVE from pan.
COOL for about 2 hours. Put in sealed container.
FROST the next day before serving.