Saturday, August 15, 2009

Carob Delight Cake

Carob Delight Cake

1 1/2 cups all purpose flour
1 1/2 cups whole wheat pastry flour


** To make gluten free, use a gluten-free flour blend and add 1 tsp. xanthan gum.

1/2 cup date sugar
1/2 cup sugar
2/3 cup carob powder, roasted lightly in oven
1/2 tsp. salt
2 Tbsp. baking powder
2 tsp. lemon juice
2 tsp. vanilla
1/3 cup olive oil
1/3 cup apple sauce
1 Tbsp. Postum powder**
2 cups cold water

Mix all ingredients together until moist and blended. Do not over stir. Pour into a prepared cake pan (oil with parchment paper liner). Bake for 30 - 35 minutes at 350 degrees F. When done, sprinkle lightly with powdered sugar.

*May substitute cocoa powder for carob powder.

**Postum is a grain based coffee substitute. It's purpose in the recipe is to enhance the flavor of the carob, adding depth and enrichment. Postum is not a gluten free product. If gluten free, substitute coffee (decaf will work fine).

** To make gluten free, use a gluten-free flour blend and add 1 tsp. xanthan gum.

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