Guest guest Posted April 17, 2005 Report Share Posted April 17, 2005 Carob Cake *Here's the cake recipe to go with the German Sweet Carob Frosting 3/4 cup sweet rice flour 3/4 cup gluten free flour blend of choice 1/2 cup carob powder 3/4 cup milled cane sugar (or acceptable sweetener) 1/3 cup oil 1 cup water 1 tablespoon lemon juice 1 tablespoon pure vanilla 3/4 teaspoon salt 1 tablespoon Rumford's aluminum-free baking powder Spoon flours into measuring cup, level off. Sift carob powder and add to flour. Stir in cane sugar, oil, water, lemon juice, vanilla, salt, and baking powder. Batter will be slightly thin. Pour into an oiled and floured 8 x 8-inch square baking dish. Bake at 350 degrees for 30 - 35 minutes. Toothpick inserted should come out clean. Cake does not need to be cool to ice. This cake is also delicious served without frosting. German Sweet Carob Frosting 1/2 cup lite coconut milk, divided 2 tablespoons cornstarch 1 cup sucanat (or acceptable sweetener) 1/2 cup shredded, unsweetened coconut 1/4 cup oil 1/2 cup walnuts, chopped In a small bowl stir 2 to 3 tablespoons of the coconut milk into cornstarch until dissolved. In a small saucepan combine the rest of the coconut milk, sucanat, coconut, oil and the cornstarch mixture. Bring to a rapid boil, stirring constantly until slightly thickened, 5 or 6 minutes. Remove from heat and stir in nuts. Ice cake while warm. Icing thickens as it cools. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.