Carob Cake Recipe
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| Whole wheat pastry flour | 1 Cup (16 tbs) | |
| 6 tbs. carob flour | ||
| Baking soda | 1 Teaspoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Honey | 1/3 Cup (16 tbs) | |
| Egg | 1 | |
| Egg white | 1 | |
| Vanilla | 1 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| Buttermilk | 3/4 Cup (16 tbs) | |
| 1/3 cup sugarless jam | ||
| Powdered sugar | ||
Directions
Sift flour, carob and baking soda.
Set aside.
Combine remaining ingredients except jam and powdered sugar and mix well.
Stir in flour mixture and beat one minute.
Pour into an 8" cake pan that has been lightly greased.
Bake at 350° for 22 to 25 minutes.
Cool.
Split cake in half horizontally.
Spread jam over bottom layer.
Replace top layer.
Place a doily on cake top.
Sprinkle with powdered sugar.
Remove doily.
Set aside.
Combine remaining ingredients except jam and powdered sugar and mix well.
Stir in flour mixture and beat one minute.
Pour into an 8" cake pan that has been lightly greased.
Bake at 350° for 22 to 25 minutes.
Cool.
Split cake in half horizontally.
Spread jam over bottom layer.
Replace top layer.
Place a doily on cake top.
Sprinkle with powdered sugar.
Remove doily.
Chef
