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Carob Cake
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Carob Cake

 

  • 3/4 c. whole wheat pastry flour
  • 1/4 tsp. salt
  • 3 tbsp. carob powder
  • 2 tsp. Roma (cereal coffee substitute)
  • 1/4 c. cornstarch
  • 1 tbsp. Ener-G Baking Soda
  • 3/4 c. coconut milk
  • 3 soft, dried prunes
  • 1/4 tsp. maple flavor
  • 1/4 c. nut butter
  • 6 tbsp. honey
  • 1/2 tsp. coconut flavor
  • 1 tbsp. vanilla

 

  1. Sift together the first column of dry ingredients in a medium mixing bowl.
  2. In a blender, puree coconut milk and prunes. Add remaining ingredients and continue blending well until smooth.
  3. Stir the wet ingredients into the dry, mixing only until well moistened. Pour into an 9” cake pan.
  4. Bake 25 minutes at 350° F. Cool and spread German Chocolate Style Glaze over top of cake as desired.

Makes a single layer, about 1 1/2 inches thick.