Mama Lee's Carob Cake

Naturally Vegetarians
Dec 29, 2016
2 min read

Updated: Nov 11

Servings: 16

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This recipe was created (and modified) by Margie, my godmother. It is a BIG hit at pot luck at church and she allowed me to share it with my Bloggers. It is easy, quick and soooo moist, delicious, AND healthy, too! Please enjoy.

Ingredients:

For the Cake-Solids

1-1/2 Cup Unbleached Flour

1/4 Cup Carob Powder

3/4 Cup Cane Sugar

1/4 teaspoon Sea Salt or Pink Himalayan Salt

1 teaspoon Aluminum-free Baking Powder

For the Cake-Liquids

1 Tablespoon Lemon Juice

1 teaspoon Butter Flavor

1 teaspoon Coconut Flavor

6 Tablespoons Vegetable Oil

1 Cup Water

For the Icing-

1/2 Can Coconut Milk, 13.5 oz (I used the BPA free version)

2 Handfuls Carob Chips

1 Tablespoon Carob Powder

1/2 Tablespoon Butter Flavor

1/3 Cup Cane Sugar

1/4 teaspoon Sea Salt or Pink Himalayan Salt

1 Tablespoon Cornstarch (that is the LAST thing to add) Sprinkle Coconut Flakes

Sprinkle Chopped Nuts

1. Place all sifted Cake dry ingredients in one bowl (use the larger bowl for the cake).

2. Place all wet ingredients in the second bowl. Then combine wet and dry ingredients in the large bowl, stirring all ingredients thoroughly. Cook cake for 20 minutes at 350 degrees.

3. Cook icing on Medium-Heat in a pot, stirring slooooowly and constantly to blend in the cornstarch, because it will turn lumpy if try to cook it fast. (I've done that- then you end up having to strain the icing to get rid of the little balls of cornstarch).