*Stevia Sweetened Carob Cake & Party Carob Frosting

Stevia Sweetened Carob Cake

1 1/2 Cup *quinoa flour
1/2 Cup tapioca flour
1/2 Cup carob powder which has been pressed through a strainer to remove any lumps
2 teaspoons baking soda
1/2 teaspoon unbuffered Vitamin C crystals
1/4 to 1/2 teaspoon white stevia powder (to
your personal taste)
1 1/4 Cup water
1/4 Cup oil

Combine both flours, sifted carob powder, baking soda, Vitamin C crystals & stevia in large. Mix together the water & oil, then stir them into the dry ingredients until everything is just mixed in. Pour the batter into an oiled & floured 8" x 4" loaf pan & bake at 350 degrees for 25 - 30 minutes. Cool it in the pan for 10 minutes, then remove it if you wish to. 6 to 8 servings

This recipe is free of all grains (including wheat & corn), gluten, milk, eggs, soy yeast, & refined sugar.


Party Carob Frosting

1 Tablespoon quinoa flour (or which ever flour
you have used for the cake)
1/3 Cup water
1/3 Cup clarified butter
Stevia or Glycerin to your taste to replace 1/3 Cup Sugar
2/3 Cup carob powder that has been pressed through a wire mesh strainer to remove all lumps

Mix together the flour & water in a small saucepan & cook together over medium heat, stirring frequently, until mixture thickens & boils. Cool it to room temperature, stirring frequently as it cools. With an electric mixer, cream the clarified buter with glycerin or stevia. Beat in about 2 Tablespoons of the cooled flour & water mixture, then beat in about 1/3 of the carob powder. Continue adding the flour & water mixture & carob powder alternately until they are used up. Beat the frosting until smooth & fluffy. This recipe makes enough frosting for the tops & sides of a 8" or 9" cake layer or to thinly frost a 13" x 9" cake.

This recipe is free of wheat, eggs, corn, milk, & refined sugar.

Both of these recipes came from Nicolette M. Dumke's book "Allergy Cooking with Ease - The No Wheat, Milk, Eggs, Corn, Soy, Yeast, Sugar, Grain, & Gluten Cookbook".
Original Post
Jane,

Guess what I'm doing?? Big Grin Eating a slice of your carob cake!! It's very good. I didn't make the icing this time though...

I did add some vanilla and you know how i feel about stevia, so I "adjusted" that. But it's very good. Thanks so much for the recipe!! Wink

jan Cool
Is this frosting easier to make than the recipe listed with Tia's cake? I am pretty sure that might be beyond my current level of kitchen magic. Smile I am contemplating using chickpea flour instead of quinoa as well- any insights?

Thanks!!
Julia
Hi Julia,

I don't know anything about this recipe. When I popped it up, I was amazed to see Jan, but then saw that post was from 2003. So I don't know if anyone would know about this besides Ashley.

Several people have used my Chocolate Avocado Mousse recipe as frosting. I shied away from Tia's frosting recipe, because I didn't think I could pull if off either. Sometimes I just sprinkle a little stevia/chicolin on a (usually frozen) slice and it makes a little glaze as it thaws.

Hope you have a nice birthday, even if it's with cake and no frosting.

Gay
Gay,

thanks so much for all your help! i Have been perusing the three links you posted for me under a different topic and making plans for either cake or brownies or some combo for my birthday tomorrow! I am so excited. I bought ingredients yesterday. I meant to pick up some Yacon syrup today and forgot I just realized. Anyway! My brother is helping me experiment so the cooking process will be just as fun as the treat!

Thanks again!!!

Julia
It does become a fun adventure. Especially when it turns out good! I do remember making cabbage bread in the beginning and thinking it would be like real bread. Ha! I was so wrong. Ick! Yuck! Hated it! Threw it out after it sat in the freezer for way to long.

Now I know it won't be exactly the same as the old days, but much better for me.

You have a nice brother. My brother kicks me out of the kitchen. He's a much better cook than me!

Have a great day!

Gay

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