Carob Yeast Cake
A rich, moist cake with the deep flavor of carob and a tender crumb, perfect for those seeking a dairy-free, vegan treat with natural sweetness and wholesome ingredients.
Ingredients
Instructions
- Dissolve the dry yeast in warm water in a small bowl; set aside.
- Cream together the oil and honey.
- Add the egg substitute, one tablespoon at a time, beating well after each addition.
- Combine the carob powder, flour, and salt in a separate bowl.
- Add the flour mixture to the creamed mixture alternately with the soy milk, beginning and ending with the flour mixture.
- Mix well after each addition.
- Stir in the yeast mixture and vanilla.
- Cover and refrigerate overnight.
- Pour the batter into 3 greased or sprayed and floured 8-inch cake pans.
- Bake at 350°F (175°C) for 25 minutes.
- Cool and add icing.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of espresso powder to enhance the carob's taste. If you need an egg substitute, unsweetened applesauce or mashed bananas can work well in place of the egg substitute. Ensure the water is warm, not hot, to activate the yeast properly. Additionally, you can use coconut oil instead of regular oil for a subtle coconut flavor.
Serving Suggestions
This carob yeast cake pairs beautifully with Colonaid Icing for added sweetness and moisture. Serve it alongside a scoop of vanilla ice cream or fresh fruit to balance the rich flavors. It makes a delightful dessert for special occasions, and you can also enjoy it as a snack with a cup of tea or coffee.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Carob Yeast Cake contains roughly 287 calories, with 3g protein, 44g carbohydrates, and 10g fat. Note that it is relatively high in sodium, at 602mg per serving (26% 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 regular flour instead of unbleached flour?
Yes, you can use all-purpose flour if unbleached flour is not available. However, unbleached flour may provide a slightly better texture and flavor. Just ensure to measure accurately for the best results.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the unbleached flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum to help bind the ingredients together and maintain the cake's structure.
Can I reduce the amount of honey in the recipe?
Yes, you can reduce the honey to suit your taste, but keep in mind that honey adds moisture and sweetness. Consider replacing some of the honey with a sugar alternative like agave syrup or maple syrup for a similar consistency.
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).