Carob Cake

Ingredients:

  • 1/2 c. Earth Balance margarine
  • 1 1/2 c. brown sugar
  • 1 Tbsp. Ener-G egg replacer, mixed with 2 Tbsp. water
  • 1 1/2 c. soymilk
  • 2 tsp. vanilla
  • 2 c. unbleached white flour
  • 1/2 c. Chatfield carob powder
  • 1/2 tsp. salt
  • 4 tsp. baking powder

Frosting:

  • 1 Tbsp. margarine
  • 1 1/3 c. soymilk
  • 1/4 c. brown sugar
  • 1 1/2 Tbsp. unbleached white flour
  • 1 1/2 tsp. vanilla
  • 1 1/3 c. flaked coconut
  • 1 1/3 c. chopped pecans

Instructions:

  1. For cake: cream margarine and brown sugar together. Add egg replacer mixture, baking powder, salt, carob powder and flour and mix.
  2. Add soymilk and vanilla. Blend with hand mixture until smooth, scraping sides of bowl as necessary.
  3. Pour into 8 inch oiled and floured cake pans. Bake at 350 degrees for about 35 minutes.
  4. For frosting, combine flour, margarine, soymilk, brown sugar and vanilla. Cook and stir over medium heat until mixture thickens.
  5. Add coconut and pecans. Cool slightly and spread over cake.

* You can make cupcakes with this batter as well.

Browse Cook(s): Teenie Finley
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.