Carob Snacking Cake

Adapted (and scaled down) from The Vegan Baker by Dunja Gulin, these sweet, glazed cake squares are caffeine free, vegan and whole grain - with the rich, fruity taste of carob in every bite.

• Ready In: 4 hrs 45 mins
• Serves: 16
• Yields: 1 9" cake

Ingredients

• 50  g  scant 1/3 cup carob chips
• 1 1⁄2 cups soymilk
• 1  teaspoon vinegar
• 1⁄3 cup  raw  agave nectar or 1⁄3 cup honey
• 1⁄3 cup  grapeseed oil
• 1⁄2 tablespoon  ground flax seed
• 1⁄2 tablespoon vanilla
• 1⁄3 cup carob powder
• 120  g  scant cup  oat flour
• 160  g  scant 1 1/2 cups  spelt flour
• 3⁄4 teaspoon baking soda
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 1⁄2 tablespoons cornstarch
• 3  tablespoons cold water
• 1  cup soymilk
• 1⁄3 cup light corn syrup
• 3 (1 g) packets  purevia stevia (or your favourite)
• 90  g carob powder
• 1⁄2 teaspoon agar, powder or 1⁄2 teaspoon gelatin

Directions

1. Preheat the oven to 350F and line a 9” square pan.
2. Melt the carob chips with 1/2 cup of the soy milk, then mix in the remaining soy milk with the vinegar.
3. Stir in honey, oil and flaxseed until well combined. Add vanilla and mix inches.
4. Whisk in the carob powder, then the flours, baking soda, baking powder and salt just until smooth.
5. Bake for 30 minutes, until it tests done. Cool completely in the pan.
6. When cake has cooled completely, make the glaze:
7. Whisk together the cornstarch and cold water in a small dish, set aside.
8. Bring the soy milk, corn syrup, stevia and carob to a simmer (with the agar powder if using) and add the cornstarch mixture.
9. Cook 1 minute, until thickened, then remove from heat and (if using) whisk in the gelatin.
10. Cool 1 minute, then pour over the cake in the pan and let cool completely.
11. Store in the fridge.