Best Carob Chip Bundt Cake Recipes

THE ULTIMATE CAROB CAKE

The Ultimate Carob Cake image

My son is allergic to chocolate so I spent several years perfecting the ultimate carob cake recipe. I have finally achieved it! Oh, and it also had to be Feingold friendly, since we are 100% feingold.

Provided by Mom2Eight

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup carob powder (I swear by Chatfield brand)
1/2 cup canola oil
1 cup milk
2 large eggs
1 cup boiling water, with
2 teaspoons instant coffee
1/2 cup vegetable shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk

Steps:

For cake:
Put oven on to 350°. Grease and flour two 8-inch cake pans.
In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
For Icing:
Cream butter and shortening with mixer. Add vanilla extract.
Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistancy for icing cake.
Cover until you are ready to icing.
Makes about 3 cups.

Nutrition Facts : Calories 918.6, Fat 40.7, SaturatedFat 13.2, Cholesterol 81.8, Sodium 544.6, Carbohydrate 135.8, Fiber 0.8, Sugar 108.8, Protein 6.1

CAROB SNACKING CAKE

Carob Snacking Cake image

Adapted (and scaled down) from The Vegan Baker by Dunja Gulin, these sweet, glazed cake squares are caffeine free, vegan and whole grain - with the rich, fruity taste of carob in every bite.

Provided by YummySmellsca

Categories Dessert

Time 4h45m

Yield 1 9" cake, 16 serving(s)

Number Of Ingredients 20

Ingredients

50 g scant 1/3 cup carob chips
1 1/2 cups soymilk
1 teaspoon vinegar
1/3 cup raw agave nectar or 1/3 cup honey
1/3 cup grapeseed oil
1/2 tablespoon ground flax seed
1/2 tablespoon vanilla
1/3 cup carob powder
120 g scant cup oat flour
160 g scant 1 1/2 cups spelt flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
3 tablespoons cold water
1 cup soymilk
1/3 cup light corn syrup
3 (1 g) packets purevia stevia (or your favourite)
90 g carob powder
1/2 teaspoon agar, powder or 1/2 teaspoon gelatin

Steps:

Preheat the oven to 350F and line a 9" square pan.
Melt the carob chips with 1/2 cup of the soy milk, then mix in the remaining soy milk with the vinegar.
Stir in honey, oil and flaxseed until well combined. Add vanilla and mix inches.
Whisk in the carob powder, then the flours, baking soda, baking powder and salt just until smooth.
Bake for 30 minutes, until it tests done. Cool completely in the pan.
When cake has cooled completely, make the glaze:.
Whisk together the cornstarch and cold water in a small dish, set aside.
Bring the soy milk, corn syrup, stevia and carob to a simmer (with the agar powder if using) and add the cornstarch mixture.
Cook 1 minute, until thickened, then remove from heat and (if using) whisk in the gelatin.
Cool 1 minute, then pour over the cake in the pan and let cool completely.
Store in the fridge.