This carob cake is a variation of a recipe from the fantastic Patricia Tallman, author of the book ‘The Restore-Our-Planet Diet’. After years of being a chocoholic I now get terrible migraines whenever I have the even the tiniest amount. So for this recipe we tried switching out the coco powder with carob powder. The result was amazing, a cake that was quick to make, light but moist and goes really well with dairy free custard or ice-cream. Erin and Reece made this cake with some blue icing sugar on top for my birthday recently and it was absolutely fantastic! This cake is an absolute winner!
Simple Carob Cake
Yield 1 Cake
- 2 cups Whole wheat flour
- 1 tbsp Baking powder
- 2 tsp Baking soda
- 2 cups Raw brown sugar
- 1/8 cup Carob powder (alternatively, use double the amount of coco powder for a chocolate version)
- 1 1/2 cups Plant based milk (we used unsweetened soy)
- 1/2 cup Canola oil
- 1 tbsp Lemon juice
- 2 tsp Vanilla extract
- 1 cup (optional) Pecans (chopped)
- Preheat the oven to 350°F (180°C). Oil an 8-inch (20cm) square baking dish.
- In a large bowl, combine the flour, baking powder, baking soda, sugar and cocoa (or carob) powder.
- In a separate bowl, whisk together the plant-based milk, oil, lemon juice and vanilla extract.
- Add the wet ingredients into the dry mixture and fold until blended.
- Pour the batter into the baking dish. If using pecans, sprinkle on top then bake for 40 minutes, until an inserted toothpick comes out clean.