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Carob Cinnamon Cake

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Recipe

A delicious cake that everyone wants a second slice.

 

Yield

16 servings

Prep

30 min

Cook

30 min

Ready

60 min
Low in Saturated Fat, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup honey
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3 tablespoons vegetable oil
unrefined
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4 large eggs
medium
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2 teaspoons vanilla extract
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1 cup milk
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2 ¼ cups all-purpose flour
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3 teaspoons baking powder
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½ teaspoon sea salt
optional
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2 tablespoons cinnamon
ground
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4 tablespoons carob powder
*

Ingredients

Amount Measure Ingredient Features
237 ml honey
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45 ml vegetable oil
unrefined
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4 large eggs
medium
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1E+1 ml vanilla extract
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237 ml milk
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532 ml all-purpose flour
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15 ml baking powder
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2.5 ml sea salt
optional
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3E+1 ml cinnamon
ground
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6E+1 ml carob powder
*

Directions

Preheat oven to 350℉ (180℃).

Measure honey into large mixing bowl, add vegetable oil and mix.

Add eggs and blend with a spoon.

Mix in vanilla and add milk or water well.

Mix all dry ingredients to liquids, stirring constantly.

Grease and flour bundt pan or 13" x 9" cake pan.

Pour batter into pan and top with ½ cup chopped nuts.

Bake at 350℉ (180℃). for 30 to 35 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 17921% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 99mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 1%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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