Deluxe Carob Cake
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Ingredients
- Wet ingredients
- 1 ½ cups of maple syrup
- 1 ½ cups of non-dairy nut milk
- ½ cup extra-virgin olive oil
- 2 tablespoons liquid lecithin or 4 tablespoons flax gel
- 2 teaspoons vanilla
- 1 tablespoon grated orange or lemon rind
- 1 teaspoon honey
- ½ teaspoon molasses
- Dry ingredients
- 1 ½ cups of spelt flour
- ½ teaspoon nutritional flakes
- ¼ teaspoon of Herbamare
- ¾ cup kamut flour
- ¼ cup arrowroot powder
- 2/3 cup carob powder
- 3 tablespoons powdered egg replacer
- 4 teaspoons baking powder
- 1 tablespoon instant coffee substitute (for a chocolatey taste)
- 2 teaspoons gluten flour or 1 teaspoon guar gum or xantham gum
- ½ teaspoon Celtic Sea Salt
- 1/2cup chopped nuts
- Shredded unsweetened coconut
- 1 teaspoon coconut sugar
Instructions
- Preheat the oven to 325 degrees. Combine the wet ingredients, using just ¾ cup nut milk to start and mix well. In a separate bowl, sift together the dry ingredients, then add slowly to the wet ingredients, beating with a wire whisk or mixer. The mixture should be thick but pourable. If too dry, add the remaining nut milk. Beat the batter until smooth, then mix in the nuts. Lightly oil the cake pan and dust lightly with flour. Pour in the cake batter and bake for 65 minutes until the cake is browned and a toothpick comes out clean. Cool the cake before adding frosting.
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