Mocha-Maple Carob Cake

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* Exported from MasterCook *

 

Mocha-Maple Carob Cake

 

Recipe By :Rebecca Wood, Veggie Life, Winter 2001-2002

Serving Size : 12 Preparation Time :0:00

Categories : Desserts/Cakes

 

Amount Measure Ingredient -- Preparation Method

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1 cup whole-wheat pastry flour

2/3 cup unbleached white flour

1/2 cup roasted carob powder, sifted if necessary

2 teaspoons baking powder

1/2 teaspoon cinnamon

1 teaspoon sea salt

2/3 cup pure maple syrup

1/2 cup (1 stick) butter, softened

1 large egg, slightly beaten

1 cup brewed coffee, decaf, or grain-based

coffee substitute

2 teaspoons vanilla

Cooking spray or oil

 

 

Preheat oven to 350 degrees. Lightly spray or oil a 9 " square cake pan.

 

In a large bowl, stir together flours, carob, baking powder, cinnamon, and salt.

In a small bowl, cream together maple syrup and butter. Mix in egg, coffee, and

vanilla.

 

Stir wet ingredients into dry, mixing just until flour is absorbed and any lumps

are dissolved. Pour batter into prepared pan and bake until a skewer inserted

into the center comes out clean, 30 to 40 minutes. Set pan on a rack to cool

cake completely.

 

Run a knife around the edges to unmold cooled cake. Spread with icing, if

desired.

 

 

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Per Serving (excluding unknown items): 3 Calories; trace Fat (1.4% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

238mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates.

 

NOTES : " If your carob powder is not pre-roasted, a light pan-toasting will

enhance its flavor: Toast carob in a dry skillet over medium heat, stirring

constantly, for 2 minutes or until aromatic and darker in color. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0