Jo Ann's Spelt-Carob Cake (Wheat-Free)

This is a great recipe that I got from my friend Jo Ann. It's good as a round layer cake with (healthy) icing or warm as a slab cake with a mound of whipped cream on each serving. (Note: After receiving a mediocre review, I have changed the recipe to use light spelt flour rather than regular. You should not have a problem with light spelt flour.)

• Ready In: 40 mins
• Serves: 10
• Yields: 1 cake

Ingredients

• 1⁄2 cup carob powder
• 1⁄4-1⁄2 cup boiling water
• 1⁄2 cup demerara sugar
• 1⁄2 cup  oil
• 2  eggs
• 2  cups  light  spelt flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  cup yogurt or 1  cup  sour milk
• 1  teaspoon vanilla

Directions

1. Mix together carob and water; set aside.
2. Cream sugar and oil. Add eggs and beat well. Add carob mixture.
3. Sift together dry ingredients. Add alternately with yogurt. Add vanilla. Mix well.
4. Pour batter into greased and floured 9x12 or two 8-inch round pans. Bake at 350ºF for 20-30 minutes.