VEGAN (Cloud soft) CAROB CAKE..perfect for sandwiching with your fave frosting or fruit puree & CAROB NUT BARS..Great (always have been vegan) treats for kids of all ages

All the fun of chocolate without the guilt......



VEGAN (cloud soft) CAROB CAKE RECIPE this makes 2 x8 inch round pans sandwich together with warm,  strawberry or apricot jam.

Also perfect with mashed bananas, carob powder and agave syrup, as a layer cake.


2 1/4 cups whole wheat flour
1 cup all purpose flour
3/4 cup safflower oil
1 2/3 cups cold water*
2tbsp cider vinegar
2tsp vanilla extract
1 cup agave or maple syrup (*if using maple syrup just add 1 1/2 cups water)
6 tbsp fine carob powder


PREHEAT OVEN 350F


2 X 8 INCH ROUND PANS WELL GREASED AND FLOURED



In a large mixing bowl blend all the dry ingredients then add  the wet (also combined together).
Mix very well with a wooden spoon.

Pour into the greased pans and bake 35 mins.
Remove from oven and cool in pans in wire rack.
When cool enough to handle, un mold and allow to cool completely before sandwiching together.

VEGAN CAROB NUT BARS

These are great bars for snacking or hiking and  everyone loves them.
Prepare the day before, then bake and cool before cutting into delicious bars.

makes one 10 x 6 inch pan

1/4 cup safflower oil (any neutral oil except olive)
1/4 cup tahini (sesame paste)
3/4 cup maple syrup

Combine all the wet in a small bowl and set aside

3/4 cup chopped, raw walnuts or pecans
1/2 cup carob powder
2 cups whole wheat flour

Combine the dry ingredients in another bowl, then add the wet ingredients and mix well.

Pack into the greased 6 x 10inch pan and pack down, cover with wax paper and cling film and chill overnight in the fridge.


Next day, remove the wax paper and cling wrap and allow the batter to come to room temp then  bake in a preheated 375f oven for 12- 15 mins.

Cool in pan and cut into bars when cool.

Store (if you have any left)  in  an air tight container in a cool place.

Variations

use any chopped raw nut, 
also may add bite sized pieces of chopped dried fruits.
In place of tahini use and roasted nut butter. 

although this recipe may be doubled, use  two  6 x 10 inch pans, not a larger one as this will create different baking  times and these are quickly over cooked.

 

I GREW UP CALLING CAROB, LOCUST BEANS, THEY ARE VERY POPULAR IN SPAIN ( AND GROW ALL OVER THE MED.).  THEY GROW VERY WELL IN HOT CLIMATES.