Let A Delicious Carob Cake Dance Up Your Stomach No Five Recipe Enjoy

Only my very favorite unadorned, non-frivolous kind of cake would do at that time – carob walnut cake. But listen up: often, carob tries too hard to be like chocolate. It’s not a “healthy version” of chocolate, people, it never will be, although it has several interesting health properties such as regulating blood glucose levels (great for diabetics), lowering cholesterol, and being generally good for digestion and high in antioxidants.

Let carob be itself in this cake and you will notice its natural sweetness and subtle maltiness. It’s beautiful and moist to eat on its own but I drizzled a little maple-sweetened coconut milk over the top. Make this now and send good vibes out to those on these shores whose lives are far from back to normal!

Vegan Carob Cake

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Ingredients

1 1/2 cups walnuts, toasted and roughly chopped

Dry

1 ½ cups + 2 tablespoon whole wheat pastry flour

3 tablespoon carob powder

2 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon sea salt

Wet

6 tablespoons melted coconut or olive oil

⅔ cup maple syrup

¾ cup almond milk

1 teaspoon vanilla extract

Instructions

Preheat oven to 350F. Lightly oil and flour a 9" cake pan (can be springform or not, your choice).

Whisk together the dry ingredients in a large bowl. In another bowl, mix together the wet ingredients. Fold the wet mixture gently into the dry ingredients, mixing just until incorporated and there are no big lumps. Add one cup of the walnuts to mix in, reserving the rest for the top.

Pour the batter into the awaiting cake pan. Scatter the remaining 1/2-cup of walnuts over the top of the cake. Bake until a toothpick inserted into the center comes out clean, start checking the cake at 30 minutes.

Notes

Take care not to overbake! Happens easily to vegan cakes.

ENJOY!