Vegan Carob CakeEnjoy this heatlhy, vegan, guilt-free dessert with a cup of Teeccino. Made with unrefined Sucanat sugar and high antioxidant sorghum flour, this nutritious cake makes a perfect birthday cake for kids or anyone who wants to avoid chocolate but still enjoy that oh-so-desirable chocolatey flavor from dark roasted carob.

Thanks to Trish Magyar who submitted this recipe in our 2011 Summer Recipe Contest!

Ingredients

  • 2 cups whole wheat flour
  • ½ cup white wheat flour
  • ½ cup sorghum flour
  • ½ cup Sucanat (brand name) sugar
  • ½ cup carob powder
  • 2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 2/3 cup unsweetened apple sauce
  • 2 tsp vinegar
  • 2 cups cold Teeccino, brewed strongly

Directions

  1. Preheat oven 350°; butter and flour a 9″ bundt pan.
  2. Mix dry ingredients together.
  3. Wisk wet ingredients into dry ingredients very hard for about 1 minute.
  4. Immediately pour batter into prepared pan.
  5. Bake 35 minutes or until knife tests clean, cool.
  6. Two frosting options: 1) Spread strawberry all natural fruit jam over the top and and sprinkle with shredded coconut. 2) Blend the thick portion of canned all natural coconut milk or coconut cream with agave nectar or honey to sweeten.

Product Used