Carob Cake
Submitted by cheryl33
Egg-free and dairy-free carob cake made with whole wheat flour, honey, and a splash of apple cider vinegar for lift. Naturally sweet, moist, and ready in under an hour.
YIELD
1 cakePREP
20 minCOOK
20 minREADY
1 hrsNo eggs. No butter. No chocolate. And yet this carob cake is moist, tender, and naturally sweet enough to make you rethink everything you thought you knew about baking.
Carob powder brings a warm, toasty flavor that’s milder and earthier than cocoa, with none of the caffeine.
Honey (or maple syrup, your call) does the sweetening, whole wheat flour adds a nutty depth, and a splash of apple cider vinegar reacts with the baking soda to give the batter a beautiful rise.
It’s a vegan-friendly cake that doesn’t announce itself as one. Just good, honest flavor.
Pro Tips
- Don’t overmix the batter. Once the wet and dry ingredients come together, stop stirring. Overworking develops gluten and makes the cake tough instead of tender.
- Apple cider vinegar is the leavening trick. It reacts with baking soda to create lift. White vinegar works in a pinch, but cider vinegar adds a subtle fruity note.
- Frost with carob ganache. Melt carob chips with a little coconut cream for a rich, dairy-free frosting that pairs naturally with the cake.
- Let it cool completely before frosting. Ten minutes in the pan, then onto a wire rack. Patience here prevents a melty, sliding mess.
Ingredients
Directions
Sift the flours together with baking soda, salt and carob.
Stir in the sugar.
In a large mixing bowl, stir together oil, water, honey, vinegar and vanilla until well blended.
Add dry ingredients, mixing until well blended.
Lightly oil and flour 2 8-inch cake pans.
Divide batter equally between the two pans and bake at 350℉ (180℃). for 20 minutes, or until the cakes test done.
Cool for about 10 minutes then turn out onto wire racks to cool completely.
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