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Tuesday, October 19, 2010

Moist Cinnamon Carob cake

This dark, moist, fluffy cake is delicious, and when its warm it almost tastes like chocolate, but its not! 


2 cups all purpose flour
1 cup pancake waffle mix
1 tbsp baking soda
4 TBSP cinnamon powder
1 - 2 TBSP double strength vanilla essence
1 cup carob chips
1/3 cup small crystallized ginger pieces (optional)
1/2 cup cranberries
1/2 cup plain yogurt
1 cup maple syrup
3/4 cup safflower oil
water as required to make a runny dough, but thick enough to drop slowly from spoon


Preheat oven - temp 375 fahrenheit

Mix all dry ingredients together. Add wet ingredient and whisk til smooth. Pour into a greased cake pan and bake til springy to the touch and deep brown - approx 45 mins.

Make a butter vanilla icing and pour over cake while its still warm to absorb some of the flavor into the cake..
Serve warm or is or with whipped cream..nomnomnom..!! :-)

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