Best Carob Chip Bundt Cake Recipes
CAROB CHIP BUNDT CAKE
Peanutty flavored cake with carob chips and carob drizzled on top. A great cake that serves 16-20 dogs, if you're having a bigger pawty. Carob is a chocolate substitute, do not use chocolate chips. If you cannot find carob chips, make the cake without them.
Provided by seahorse73
Categories < 60 Mins
Time 55m
Yield 16-20 serving(s)
Number Of Ingredients 7
Steps:
- Mix the dry ingredients.
- Add the remaining ingredients and mix quickly.
- Bake in a greased ring mold at 350 degrees for 40 minutes.
- Drizzle melted carob over cake when cooled. Store in the refrigerator.
Nutrition Facts : Calories 79.2, Fat 5.4, SaturatedFat 2.4, Cholesterol 20.8, Sodium 122.3, Carbohydrate 6.3, Fiber 1.2, Sugar 0.4, Protein 2.5
MOCHA CHIP BUNDT CAKE
This a a very easy cake to make. If you are a chocoholic this is the cake for you. It is a deep, dark cake with a hint of coffee. My family loves it and always asks for seconds.
Provided by MEMAJO
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 30 minutes. Invert onto serving plate. In a saucepan heat whipping cream to simmering. Remove from heat. Whisk in chocolate chips until smooth. Drizzle over cake.
Nutrition Facts : Calories 603.3, Fat 38.4, SaturatedFat 15.8, Cholesterol 79.6, Sodium 523.1, Carbohydrate 67.5, Fiber 3.8, Sugar 44.3, Protein 7
CAROB SNACKING CAKE
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
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.
Nutrition Facts : Calories 128.6, Fat 6.6, SaturatedFat 1.5, Sodium 140.6, Carbohydrate 15.8, Fiber 1.2, Sugar 4.7, Protein 2.5
THE ULTIMATE CAROB CAKE
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
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
GERMAN CAROB "CHOCOLATE" CAKE
My son is allergic to chocolate and so I have perfected a carob cake that tastes just like a German Chocolate Cake. and I must say this is the best tasting GCC that I have EVER tasted! Every time I bake this it is gone within a day and the kids are asking for more. For faster decoration and preparation time, you can leave out the ganache and just use the filling for the "icing". I tend to do this a lot to save time. Just remember to have a thin layer running down the sides or the icing with collapse/fall to the bottom from all the nut weight.
Provided by Mom2Eight
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 21
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 Ganache and filling that follows:.
- FILLING: In a medium size saucepan, combine sugar, cream, egg yolks, butter and vanilla.
- Cook over medium heat for about 12 minutes until thickened, stirring continuously.
- Add coconut and chopped pecans and mix well to incorporate.
- Remove saucepan from heat and beat with a whisk until frosting is of spreading consistency.
- Place the first layer of cake on a large plate.
- Spread filling over and then place the second layer of cake on top.
- Again, spread over with filling and continue with the third layer.
- Complete spreading the filling over the entire layered caked until all filling is used.
- GANACHE: In a medium size saucepan, combine butter and cream and bring to a simmer on medium heat about 4 minutes, stirring continuously.
- Chop chocolate and place in a separate bowl.
- Pour hot butter/cream sauce over chocolate and whisk until chocolate is melted and mixture is smooth.
- Spread ganache over cake and down the sides using a spatula or an icing spreader until all ganache is used.
- Sprinkle top and sides with chopped pecans.
- Place cake in refrigerator until ganache is set.
Nutrition Facts : Calories 1305.1, Fat 99.7, SaturatedFat 45.4, Cholesterol 320.3, Sodium 565, Carbohydrate 100.9, Fiber 4.7, Sugar 77.2, Protein 10.8
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