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Seneca's Carob Cake


This Delicious Carob Cake Is Delightful And Fun To Make!!! Made For All Those Who Can't Or Don't Eat Chocolate!! Dark Cake Mixture With It's Nice Creamy Icing Is Great For Vegetarians!..Well Friends..his Cake Was For Seneca!! and his brother Jose. Since Seneca Wasn't Home On Their Birthdays!! ...8 Years apart, but Same Birthday!! ...They Are Doing It Today!! ...They Didn't Want Candles ... Just Moms Messy Icing Carob Cake!! Their Names In The Icing... Save The Candles Moms!!















1 ¾ cups all-purpose flour
baking flour, or flour of your choice
2 cups fructose
¾ cups carob powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon sea salt
1 cup buttermilk
or (soymilk curdled with lemon juice)
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup coffee
freshly brewed hot, substitute (roma) purchase from health food store
¼ cup eggs


Preheat the oven to 350℉ (180℃). spray two 8-inch x 2-inch round cake pans. Sift the flour, sugar, carob powder, baking powder, and salt nto the bowl of an electric mixer fitted with paddle attachment or hand mixer and mix on low speed until combined. In another bowl, combine the buttermilk, oil, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee substitute made up...and stir just to combine, scrapping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.

CAROB ICING: 6 ounces of carob chips; ½ pound (16 tbs.) of soy margarine or 2 sticks of soy butter; 1 teaspoon pure vanilla extract; l ¼ cups sifted powdered fructose. (powder the fructose in blender); 1 tablespoon Roma powder.... Place carob chips in a heat-proof bowl or pot and set over a pan of simmering a double boiler.. Stir until just melted and set aside until cooled to room temperature. In a bowl of an electric mixer fitted with a paddle attachement or and hand mixer, beat the margarine on medium-high speed until light yellow and fluffy, about 3 minutes. Add the vanilla and continue to beat for 3 minutes. Turn the mixer to low, gradually add the powdered fructose sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the Roma powder in 2 teaspoons of the hot water. On low speed, add the carob that has cooled off and the Roma mixture in margarine mixture and mix until blended. Don't whip! Spread immediately on the cooled cake!! ..Note: Don't make icing mixture until cakes are just about cooled off!!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 42532% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 482mg 20%
Total Carbohydrate 24g 24%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 1%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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