Carob Cake
Ingredients
• All Purpose Flour – 2 1/4cups
• Salt – 1 teaspoon
• Baking Powder – 1 teaspoon
• Baking Soda – 2 teaspoons
• Carob Powder – 1/2 cup
• Sugar – 2 cups
• Vegetable Oil – 1 cup (I used Canola Oil)
• Hot Coffee – 1 cup (I mixed 1.25 teaspoons of barley coffee or decaff with 1 cup of hot water)
• Milk – 1 cup (I used 2% milk)
• Silken Tofu, pureed – 1/2 cup (u can use any tofu instead of silken tofu)
• Vanilla Extract – 1 teaspoon
Frosting:
• ½ cup of confectioner’s sugar
• 1 tbsp butter
• 2 tbsp water
• Any color (optional)
Preparation
1. Preheat the oven to 325F (160C).
2. Sift together the flour, salt, baking powder, baking soda, carob powder and sugar into a large mixing bowl.
3. Make a well. Add the canola oil. Then add the hot coffee decoction and milk.
4. Add the pureed tofu.(Tofu should have a creamy texture so use a blender)
5. Add vanilla essence.
6. With a hand mixer, beat well to get a smooth batter.
7. Pour the batter in the cake pan and bake for 30- 35 minutes until a wooden tooth pick inserted into the center of the cake comes out clean.
8. Let the cake cool completely before removing from the pan. For easy removal from the pan, line the pan with parchment paper before pouring the batter.
9. For Icing mix ½ cup of confectioner’s sugar with 1 tblspoon butter. Add 2 tblspoons of water and mix well. Add desired color and drizzle on the cake in a random pattern. This is fast and easy way of frosting.
10. Alternatively you can use any frosting you like.
Serves
9-10
By Dipti Naik
• All Purpose Flour – 2 1/4cups
• Salt – 1 teaspoon
• Baking Powder – 1 teaspoon
• Baking Soda – 2 teaspoons
• Carob Powder – 1/2 cup
• Sugar – 2 cups
• Vegetable Oil – 1 cup (I used Canola Oil)
• Hot Coffee – 1 cup (I mixed 1.25 teaspoons of barley coffee or decaff with 1 cup of hot water)
• Milk – 1 cup (I used 2% milk)
• Silken Tofu, pureed – 1/2 cup (u can use any tofu instead of silken tofu)
• Vanilla Extract – 1 teaspoon
Frosting:
• ½ cup of confectioner’s sugar
• 1 tbsp butter
• 2 tbsp water
• Any color (optional)
Preparation
1. Preheat the oven to 325F (160C).
2. Sift together the flour, salt, baking powder, baking soda, carob powder and sugar into a large mixing bowl.
3. Make a well. Add the canola oil. Then add the hot coffee decoction and milk.
4. Add the pureed tofu.(Tofu should have a creamy texture so use a blender)
5. Add vanilla essence.
6. With a hand mixer, beat well to get a smooth batter.
7. Pour the batter in the cake pan and bake for 30- 35 minutes until a wooden tooth pick inserted into the center of the cake comes out clean.
8. Let the cake cool completely before removing from the pan. For easy removal from the pan, line the pan with parchment paper before pouring the batter.
9. For Icing mix ½ cup of confectioner’s sugar with 1 tblspoon butter. Add 2 tblspoons of water and mix well. Add desired color and drizzle on the cake in a random pattern. This is fast and easy way of frosting.
10. Alternatively you can use any frosting you like.
Serves
9-10
By Dipti Naik
