Carob Cake

This cake is so yummy! It tastes like a healthier version of Devil’s Food Cake! Who needs chocolate when you’ve got Carob?

It is a very versatile cake that is great with or without frosting! Recipe can be doubled, tripled, or whatever you need for your purposes. It is also great when cooked as cupcakes- just reduce your cooking time to about 15-20 minutes.

Over the years we have frosted it with buttercream frosting (made with TRADER JOE’S powdered sugar so as to avoid cornstarch), Whipped Cream (homemade from heavy whipping cream and sweetened w/ maple syrup), or recently with our homemade tapioca frosting (shown in the picture).

Let me know what your favorite frosting is!

Carob Cake

Ingredients:

DRY
1 1/2 cups spelt flour
1/4 cup carob powder
1 tsp. baking soda
1/2 salt ( I use sea salt)
WET
1/3 cup light olive oil
1 Tbsp. organic apple cider vinegar
2 tsp. vanilla (optional)
1 cup goat milk or water (cow milk or any other milk substitute i.e. almond, rice etc. will also work)
1/2 cup pure maple syrup (NOT MAPLE FLAVORED SYRUP- that stuff is nasty and full of UNHEALTHY NON-FOOD junk!)

Preheat oven to 350 degrees fahrenheit.
Grease and flour one 8 x 8 cake pan( preferably glass to avoid the nasties in non-stick pans).
Combine dry ingredients in one bowl and stir with a fork to thoroughly mix.
Combine wet ingredients in another bowl.
Add wet ingredients to dry ingredients and blend with an electric mixer to remove lumps.
Pour cake batter into the greased and floured pan.
Bake for 30 minutes or until knife inserted into center comes out clean.