Carob Snacking Cake

READY IN: 4hrs 45mins
SERVES: 16
YIELD: 1 9" cake
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement