When serving this cake, do tell people it's a carob cake, not a chocolate cake. They may expect it to be chocolate and be startled as they bite into it! :)
Carob and chocolate are two different tastes, each nice in their own way. Carob, however, is naturally a little sweet, whereas cocoa requires a lot of sugar (and usually a lot of milk) to conceal its natural bitterness and make it palatable. Cocoa also contains caffeine, Carob does not. For these reasons, amongst others, Carob is a healthier choice. When you factor in that Carob doesn't necessitate the use of resource intensive animal products, it's also healthier for the planet!
Ingredients:
- 1c whole wheat flour
- 1c oat flour (just blend rolled oats in a blender and you have it)
- 1/2c sugar
- pinch of salt
- 4T carob powder -------
- 1t vanilla extract
- 1/2c oil
- 2/3c soy milk
In a mixing bowl combine first five ingredients and when the oven is almost ready add the wet ingredients. Quickly mix together and pour into an oiled dish (can be a square dish 8"x8" or a round 9" one). Bake at 350'F for 30 - 40 minutes.
When cool spread with Peanut Butter-Carob Spread, and sprinkle with coconut if you wish.
