The Ultimate Carob Cake

"My son is allergic to chocolate so I spent several years perfecting the ultimate carob cake recipe. I have finally achieved it! Oh, and it also had to be Feingold friendly, since we are 100% feingold."
 
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Ready In:
55mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • For cake:

  • Put oven on to 350°. Grease and flour two 8-inch cake pans.
  • In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
  • In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
  • As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
  • Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
  • Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:

  • For Icing:

  • Cream butter and shortening with mixer. Add vanilla extract.
  • Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
  • Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistancy for icing cake.
  • Cover until you are ready to icing.
  • Makes about 3 cups.

Questions & Replies

  1. addin
     
  2. The 2 teaspoons of both baking powder and baking soda seem like overkill considering the amount. I have a feeling it would be much better with just one teaspoon of each.
     
  3. What type of flour did you use?
     
  4. I am allergic to caffeine so I am excited to make this carob cake, however I can't have the coffee. Is there a replacement I can use? Or can I just leave it out?
     
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Reviews

  1. I've never tried a recipe without ratings on this site. I was making this as a birthday present for someone who's allergic to chocolate and really misses it. I'm glad I decided to trust your recipe and be the first one to give feedback. In my oven, it took like 45 mins. instead of 30, but well worth the wait. The cake is super moist and the flavor is just perfect. Very lovely texture. I wanted to make it a "super carob cake" so I made my own carob frosting with cream cheese and butter instead of your icing. But the cake alone deserves 5 stars. Thanks Feingold Mom! I'll checking out more of your recipes. PS.: I agree with FM and also recommend Chatfield's carob for this recipe.
     
  2. This is a beautiful moist cake! My son has food allergies, so I replaced the milk with oat milk and the baking powder with baking soda (so 4 tsp of baking soda). I also left off the frosting and just dusted it with pure icing sugar. Also really yummy served warm with pear halves and drizzled with maple syrup!
     
  3. Amazing! I omitted the frosting to cut down on fat & calories, and reduced the sugar by 1/2 c.
     
  4. Gluten Free version: I made this on a whim last night but replaced the flour with one cup Bob's Red Mill Gluten Free Flour and one cup brown rice flour - gluten free heaven! Frosting omitted and sprinkled sugar free carob chips on top prior to baking.
     
  5. Dear Feingold MOM. Thank you! Thank you! Thank you.<br/>I am also allergic to chocolate. The cake came out perfect. I used 1tbsp of baking soda instead of what you said by accident. Also it took me 45 min to bake at 350F.<br/>It is perfect. 1000 stars dor yoy!!!!
     
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Tweaks

  1. This is a beautiful moist cake! My son has food allergies, so I replaced the milk with oat milk and the baking powder with baking soda (so 4 tsp of baking soda). I also left off the frosting and just dusted it with pure icing sugar. Also really yummy served warm with pear halves and drizzled with maple syrup!
     
  2. I've never tried a recipe without ratings on this site. I was making this as a birthday present for someone who's allergic to chocolate and really misses it. I'm glad I decided to trust your recipe and be the first one to give feedback. In my oven, it took like 45 mins. instead of 30, but well worth the wait. The cake is super moist and the flavor is just perfect. Very lovely texture. I wanted to make it a "super carob cake" so I made my own carob frosting with cream cheese and butter instead of your icing. But the cake alone deserves 5 stars. Thanks Feingold Mom! I'll checking out more of your recipes. PS.: I agree with FM and also recommend Chatfield's carob for this recipe.
     

RECIPE SUBMITTED BY

I am a homeschooling mother of 8. We have chickens, goats and emus, as well as a year round veggie garden. My children help me cook most of the time, so I tend to look for recipes that are kid friendly and don't take a ton of time to prep. We are a mostly Feingold/Organic family and my main focus is good for you foods, but easy to make with a flair or twist. I experiment a lot with known recipes and I have come up with some amazing ones over the years and love to share with others. My ultimate cake right now is the german chocolate carob cake. My goal in life was to find the perfect sticky toffee pudding recipe. I have now found it in Carol's Sticky Toffee Pudding. This is the most amazing dessert (next to my carob cake) I've ever tasted.
 
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