Hot Mint Carob Cake
Desserts – Do They Stay?
(This recipe was changed to make Vegan)
Makes servings.
Prep Time: 30 minutes
1½ cups sifted bread flour
1 cup fructose
3 tablespoons carob powder
1 tablespoon baking powder (without aluminum)
¼ teaspoon sea salt
5 tablespoons soy margarine, with 1/4 cup carob chips melted together
1 tablespoon rice vinegar or lemon juice
few drops peppermint oil
½ cup cold water
1 ½ cups carob chips
1/3 cup soymilk
½ cup walnuts, finely chopped, optional
Preheat oven to 350 degrees.
Sift, into a medium bowl, flour, fructose, carob powder, baking powder, and salt. With index finger, make 3 holes in flour mixture. Pour the melted soy margarine and melted carob chips mixture in one hole. Rice vinegar or lemon juice into another and peppermint oil into third hole. Pour water over all. With a fork, stir mixture until well combined. Spray 8-inch spring form pan with Pam or oil, pour mixture into pan. (Note: If you just want plan carob cake without mint, leave out peppermint oil)
Bake cake 20 to 25 minutes or until cake tester or toothpick inserted into center of cake comes out clean. Note: When cake pulls from side of pan, it's normally ready.)
With small spatula, loosen edge of cake and carefully remove rim of pan. Melt 1½ cups carob chips with ¼ cup soy milk. Let come to a bubble for 1 minute. Add a drop or two of milk if needed. Remove from stove, add few drops peppermint oil if desired. Spread melted carob chips evenly over top and side of cake. Note:(Optional: I just like to spread on top and let run down sides. Leaving out nuts.)Your choice! With hand, gently pat walnuts around edge of cake (optional). EAT IMMEDIATELY
NOTE: May double frosting if needed.
This quickly assembled made-from-scratch treat inspired us to try this minty variation, a very delicious cake to serve on those days when you may have thought you had no time to prepare a homemade dessert. This is a moist carob layer cake that contains no milk or eggs. This cake is best eaten on the day it’s made, while still warm, before the smooth carob frosting hardens to a candy like consistency.
1 cup fructose
3 tablespoons carob powder
1 tablespoon baking powder (without aluminum)
¼ teaspoon sea salt
5 tablespoons soy margarine, with 1/4 cup carob chips melted together
1 tablespoon rice vinegar or lemon juice
few drops peppermint oil
½ cup cold water
1 ½ cups carob chips
1/3 cup soymilk
½ cup walnuts, finely chopped, optional
Preheat oven to 350 degrees.
Sift, into a medium bowl, flour, fructose, carob powder, baking powder, and salt. With index finger, make 3 holes in flour mixture. Pour the melted soy margarine and melted carob chips mixture in one hole. Rice vinegar or lemon juice into another and peppermint oil into third hole. Pour water over all. With a fork, stir mixture until well combined. Spray 8-inch spring form pan with Pam or oil, pour mixture into pan. (Note: If you just want plan carob cake without mint, leave out peppermint oil)
Bake cake 20 to 25 minutes or until cake tester or toothpick inserted into center of cake comes out clean. Note: When cake pulls from side of pan, it's normally ready.)
With small spatula, loosen edge of cake and carefully remove rim of pan. Melt 1½ cups carob chips with ¼ cup soy milk. Let come to a bubble for 1 minute. Add a drop or two of milk if needed. Remove from stove, add few drops peppermint oil if desired. Spread melted carob chips evenly over top and side of cake. Note:(Optional: I just like to spread on top and let run down sides. Leaving out nuts.)Your choice! With hand, gently pat walnuts around edge of cake (optional). EAT IMMEDIATELY
NOTE: May double frosting if needed.
This quickly assembled made-from-scratch treat inspired us to try this minty variation, a very delicious cake to serve on those days when you may have thought you had no time to prepare a homemade dessert. This is a moist carob layer cake that contains no milk or eggs. This cake is best eaten on the day it’s made, while still warm, before the smooth carob frosting hardens to a candy like consistency.
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