Carob Cake
A rich, chocolate-like cake made with carob flour, perfect for those seeking a wholesome, dairy-free dessert with a naturally sweet flavor and hearty texture.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Oil a 9 x 13-inch cake pan.
- Combine all dry ingredients: unbleached white flour, whole wheat flour, salt, and carob flour.
- In another bowl, combine oil, apple juice concentrate, and vanilla.
- Pour the liquid mixture into the dry ingredients and stir until well combined.
- Pour the batter into the prepared cake pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flours before mixing. If you don’t have carob flour, you can substitute it with cocoa powder, though it will change the flavor profile. Experimenting with different oils like coconut or avocado can add unique flavors. Make sure to measure your liquids accurately to maintain the right batter consistency.
Serving Suggestions
Serve the Carob Cake warm or at room temperature, dusted with powdered sugar or drizzled with a simple glaze. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, consider serving it alongside a fresh fruit salad or a slice of Grandma Mary'S Rolls for a delightful dessert experience.
Storage & Reheating
Store leftover Carob Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, place slices in the microwave for 15-20 seconds or in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Carob Cake contains roughly 480 calories, with 4g protein, 55g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (45% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 657mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk instead of soy milk?
Absolutely! You can substitute any plant-based milk like almond, coconut, or oat milk. If you prefer dairy, whole milk or buttermilk can also work well. Just keep in mind that the flavor may slightly change depending on the milk you choose.
Is there a gluten-free option for this recipe?
Yes, you can make a gluten-free version by substituting the flours with a gluten-free all-purpose flour blend. Ensure that the blend includes xanthan gum for better structure. Additionally, double-check that your carob flour is gluten-free as well.
How can I make this cake sweeter?
If you prefer a sweeter cake, you can increase the amount of apple juice concentrate or add a bit of maple syrup or honey to the wet ingredients. Just be cautious not to alter the wet-to-dry ingredient ratio too much, which might affect the cake's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).