Adapted from a recipe for ‘Carob Cake or Cupcakes’ from Ivy Gerber (sourced from the archive TPSS Co-op Cookbook, ‘Feeding Ourselves: a Community Cookbook’) with the intention of making a light cake for the afternoon that won’t weigh you down AND will help you digest. Big request! Let’s get into it.
Cake
- 1 1/2 cups flour (used einkorn)
- 1/2 tsp salt
- 1/4 cup carob powder
- 1 1/2 tsp baking soda
- 1 tbs lemon juice
- 1/3 cup oil (used melted vegan butter, could use coconut oil or melted ghee)
- 1 tsp vanilla
- 1 cup water (or soy milk)
Icing
- 2 tbs butter or oil
- 1/2 cup soy milk powder (or buttermilk powder, or milk powder)
- 1/2 cup carob powder
- 1/4 cup honey
- 1 tsp vanilla
- 4 tbs soy milk
Recipe
Preheat oven to 350 degrees, grease square loaf pan with vegan butter, unsalted butter, or ghee. Mix dry ingredients, mix wet ingredients in separate bowl. Slowly add wet ingredients to dry ingredients. Pour mixture into greased baking pan and bake for 30 minutes.
Prepare icing! Cream together oil or butter, milk powder and carob powder. Add honey, vanilla, and milk. Beat until smooth. Spread on cake. Enjoy with your friends, family, coworkers, neighbors, or by yourself. 😀