German Carob Cake

A must try for the occasion when cake is a "must."

1 C whole-wheat pastry flour
1 1/2 C all-purpose, unbleached flour
3/4 C toasted carob powder
1 C Tubinado sugar
1/2 pkg Mori-Nu vanilla-flavored pudding mix
2 Tbsp Roma
3 tsp Featherweight baking powder
2 EnerG egg replacers
1/2 tsp salt
1/2 C canola oil
1/4 C carob chips
1/2 C pure maple syrup
1 tsp alcohol-free vanilla flavoring
1 C soymilk
Hot water

Sift dry ingredients together in a mixing bowl. In another container melt carob chips. Add all other liquid ingredients to melted carob chips. Pour wet ingredients into dry and beat with an electric mixer until smooth. If necessary, add enough hot water to make a smooth batter. Pour into two round cake pans or one rectangular pan that has been sprayed with vegetable spray and floured.

Bake at 350° F until done—35-40 minutes. Cool slightly before turning out onto a rack to cool completely. Frost.

Servings: 18-20

Donna Green Goodman, M.P.H. is a health educator living in Huntsville, Alabana and author of Something to Shout About. These recipies first appeared in the March/April 2007 Message Magazine. Used with permission. All rights reserved © 2007 Click here for content usage information