Carob Cinnamon Cake
VG, DF, SF

Ingredients

1 cup honey
3 tbs unrefined vegetable oil
4 md eggs
2 tsp vanilla
1 cup milk or water
2 1/4 cups whole wheat flour
3 tsp non-alum baking powder
1/2 tsp sea salt (optional)
2 tbs ground cinnamon
4 tbs carob powder

Directions

Preheat oven to 350 F.

Measure honey into large mixing bowl, add vegetable oil and mix. Add eggs and blend with a spoon. Mix in vanilla. Add milk or water and mix well. Mix all dry ingredients in a separate bowl. Add to liquids, stirring constantly.

Grease and flour a Bundt pan or 11" x 8" cake pan. Pour batter into pan. Bake for 30 - 35 minutes.

Variation: Top cake batter with 1/2 cup chopped nuts, just before baking.

I loved this cake! Many feel that carob is a poor substitute for chocolate. When combined with cinnamon, carob develops a unique flavour that is completely different from chocolate but delicious in its own right!

This recipe calls for a rather large amount of cinnamon. I followed the recipe as written and found it excellent! However, everyone is different so let your own tastes and baking intuition guide you.

Robin Russell, Tester

Recipe published: Summer, 2000

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