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".