I’m sitting at the most romantic Grand Wailea hotel in Maui (just having a vegan lunch), typing away on my iPhone getting this recipe ready for you. My hubbys watching the playoffs and I’m blogging. Trust me, this IS romance, being in HI relaxing and loving each other Anyway, this cake is moist and crazy delicious.
Prep Time 20 mins • Cook Time 20-25 mins • Total Time 40-45 mins
2-3 cups finely ground coconut sugar. (Grind to a fine powder in Magic Bullet)
2 teaspoons pure vanilla extract
1/4-1/2 cup unsweetened almond milk
Carob Cake Instructions
Preheat oven to 350 degrees and lightly grease the bottoms and sides of the two heart shaped pans.
Trace and cut heart shapes out of parchment paper. Stick the heart shaped paper on the greased pan. Then lightly grease the paper.
Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
In a Kitchen Aid mixer, mix the flour, coconut sugar, carob powder, baking powder, baking soda and salt.
Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on low - medium speed.
Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until well combined.
Fill cake pans a little over 1/2 way. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
Carob “Butter”cream Frosting Instructions
Add Missy J’s Carob powder and coconut sugar to the Kitchen Aid bowl. Use the whisk attachment.
Add softened vegan butter and mix until creamed and well combined.
Add the vanilla extract. Mix son low and turn to high for about 5-10 seconds or until fluffy and combined.
If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold its shape, add more Carob powder until it thickens up.