CAROB SNACKING CAKE

Carob Snacking Cake image

Provided by YummySmellsca

Categories Dessert

Time 4h45m

Yield 1 9" cake, 16 serving(s)

Number Of Ingredients 20

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.