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Maple Carob/Cocoa Cake
This is the best, most moist and most impressive carob/chocolate cake I have EVER made. And it's completely egg-less!! Don't ask me how it stays together... It's one of life's mysteries. The berries between layers are a particularly delightful surprise. People will want to hug and kiss you it's soooo good. They'll ask for seconds and thirds. I've made this for a couple of birthdays with great success. Stick to the ingredients listed and you can't miss. Enjoy!!!!
Fresh or frozen berries (raspberries, blueberries, or cut strawberries, etc.)
Makes 12 servings
Makes 12 servings
Cake:
Preheat oven to 350. Lightly flour and grease with butter 2 round pans. Set aside.
In large bowl, combine maple syrup and butter, blending with hand mixer till creamy. Mix in carob/cocoa and set aside.
In a 2 cup measuring cup, combine coffee substitute, vanilla and vinegar/lemon juice. In a medium bowl, sift together flour, baking powder, cinnamon and salt. Add liquid and dry ingredients alternately to creamed carob mixture, blending well. Do not overbeat.
Pour batter into prepared pans. Bake for 25-30 min. or until a toothpick inserted in centre comes out clean. Cool cakes in pan on wire rack for 10 min., then invert on rack. Cool completely.
To make frosting, combine all frosting ingredients in a blender or food processor. Blend until creamy.
Spread a thin layer of frosting over each cake. Scatter berries over top of one cake and stack with other cake. Frost sides of cake. Garnish with extra berries. Store cake in refrigerator due to berries.
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