Recipe from Spring 2015 issue of True Natural Health
½ cup Roasted Carob Powder
170 gm butter – or coconut fat/oil
1 cup unrefined cane sugar (e.g., Rapadura) or maple syrup
½ tsp vanilla essence
3 free-range eggs. Vegan option: egg replacer, e.g., Orgran No Egg (beat with water first)
2 cups self-raising wholemeal flour
Pinch Himalayan rock salt
¼ tsp bi-carb soda
¾ cup oat or rice milk
2 cups unrefined cane sugar (e.g., Rapadura)
30 gm butter (vegan option – try almond butter or coconut oil) ?????????
2 Tbsp carob powder
Cream together butter/oil, sugar and vanilla, adding eggs one at a time or egg replacer. Add flour, bi-carb, carob powder, salt and milk. Place into 20 cm-square tin.
Bake at 180ºC in preheated oven for 40 – 45 minutes or until cooked.
Icing: sift icing sugar and carob powder, then add butter or substitute and mix well. Mix warm water until icing thickness is achieved. Pour over cake.