Carob Cake

Carob Cake

Serves 9

This delicious cake is fudge-like, even without the chocolate. Dust the finished cake with powdered sugar or spread it with Vanilla Butter Cream Frosting. Simply double the recipe to make a two-layer cake or 9x13-inch cake.

  • Canola spray oil
  • 3/4 cup unrefined cane sugar
  • 1/2 cup unbleached all-purpose flour
  • 6 tablespoons whole wheat pastry or white wheat flour
  • 3 tablespoons carob powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup melted butter or expeller pressed canola oil
  • 1 1/4 teaspoons pure vanilla extract
  • 1/2 cup hot water
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Preheat oven to 350°F. Lightly spray a (9-inch) baking pan with spray oil and set aside.

In a large bowl, combine sugar, flours, carob, baking powder, baking soda and salt. In a second large bowl, whisk together egg, milk, butter or oil and vanilla. Add egg-milk mixture to flour mixture and beat for 2 minutes. Whisk in water and then pour batter into prepared pan. Bake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Set aside to let cool for 15 minutes, then serve warm or remove from pan and let cool completely on a wire rack.

Nutritional Info: 
Per Serving:180 calories (50 from fat), 6g total fat, 3.5g saturated fat, 35mg cholesterol, 260mg sodium, 30g carbohydrate (2g dietary fiber, 20g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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