Carob Cake
Yield
1 cakePrep
20 minCook
20 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 ¼ | cups |
whole-wheat flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
carob powder
|
* |
| ½ | cup |
sugar
|
|
| ½ | cup |
corn oil
|
|
| ¾ | cup |
water
|
|
| 1 ¼ | cups |
honey
or maple syrup |
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 296 | ml |
whole-wheat flour
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
carob powder
|
* |
| 118 | ml |
sugar
|
|
| 118 | ml |
corn oil
|
|
| 177 | ml |
water
|
|
| 296 | ml |
honey
or maple syrup |
|
| 15 | ml |
apple cider vinegar
|
|
| 1E+1 | ml |
vanilla extract
|
|
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.
