Roane Community Seventh-day Adventist Church

Double Chocolate Delight Carob Cake

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Here is a cake that we love to eat.  it's vegan and I just happened to have it on the computer where I'd given it to a friend.  SOOOOOO  read carefully, I may have not taken out all the little extra notes I'd put in for her.  It's vegan and I use whole wheat flour instead of white as it calls for - and usually I use cocca not carob though carob is really great in it. 
 2 ¼ cups unbleached white flour    (I like to use self-rising flour and leave out the baking soda and baking powder)
1 ¾ cups granulated sweetener (such as Florida Crystals)
¾ cup carob powder   (I have used carob and cocoa powder – both are good)
1 ½ teaspoons baking powder
1 ¼ teaspoons baking soda
½ teaspoon sea salt
1 teaspoon vanilla
2 cups soy milk
¼ cup soy mayonnaise
½ cup applesauce
Preheat oven to 3050 F.  Coat one 9 X 13 pan or two 8-inch round cake pans with nonstick cooking spray.   Line the bottom of each pan with wax paper or parchment paper.  (I have never lined the pans – I just leave in cake pan I bake it in)
In a medium bowl, combine the dry ingredients: flour, sweetener, cocoa, baking powder, baking soda, and sea salt.  In another bowl, combine liquid ingredients: soy milk, vanilla, mayonnaise and applesauce.  Slowly pour the liquid mixture into dry.  ( I use my mixer to mix liquid into the dry)
Pour into prepared pan or pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean. 
Allow cake to cool completely before frosting.
Cheese Cream Frosting
1 8-oz tub of Tofutti Cream Cheese
¼ stick or ¼ cup Earth Balance Natural Buttery Spread  (Soy Garden works great as well as the Earth Balance)
1 teaspoon vanilla
4 cups powder sugar
Using a mixer on low speed, combine cream cheese, vanilla, and butter until smooth.  Gradually add the powdered sugar to the cream cheese/butter mixture and blend slowly until sugar is well blended.

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