Carob Snacking Cake
photo by YummySmellsca
- Ready In:
- 4hrs 45mins
- Ingredients:
- 20
- Yields:
-
1 9" cake
- Serves:
- 16
ingredients
- 50 g scant 1/3 cup carob chips
- 354.88 ml soymilk
- 4.92 ml vinegar
- 78.78 ml raw agave nectar or 78.78 ml honey
- 78.78 ml grapeseed oil
- 7.39 ml ground flax seed
- 7.39 ml vanilla
- 78.78 ml carob powder
- 120 g scant cup oat flour
- 160 g scant 1 1/2 cups spelt flour
- 3.69 ml baking soda
- 3.69 ml baking powder
- 1.23 ml salt
- 22.18 ml cornstarch
- 44.37 ml cold water
- 236.59 ml soymilk
- 78.78 ml light corn syrup
- 3 (3 g) packet purevia stevia (or your favourite)
- 90 g carob powder
- 2.46 ml agar, powder or 2.46 ml gelatin
directions
- 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.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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