Perfect Carob Cake with Raw Cream Cheese Frosting

28 May

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This is my new go-to cake / cupcake recipe! Why you ask? Forget the labels (vegan & gluten-free) – this batter turns into a deliciously moist and fluffy creation!

Raw Cream Cheese Frosting:

Stir to combine!

Ingredients (makes 1 dozen cupcakes OR 1 9-inch cake):

  • 1 2/3 Cup white rice flour
  • 1 Cup non-dairy milk
  • 2/3 Cup maple syrup
  • 1/2 C carob powder
  • 1/2 Cup coconut oil
  • 4 Tablespoons seltzer water
  • 2 teaspoons baking powder

Directions:

  1. Preheat your oven to 350 degrees.  In a large mixing bowl combine your white rice flour, carob powder, baking powder, and stir to combine.  Add your non-dairy milk, maple syrup, coconut oil, seltzer water, and stir until fully incorporated.P1110130s
  2. Pour your batter into either paper-lined muffin tins or your greased cake pan.  Bake for 35-40 minutes.  To ensure your sweets are fully baked insert a toothpick into the center of your dish, if it comes out clean it is ready!P1110134s P1110136s P1110137s
  3. Let your cake(s) cool and top with your cream cheese frosting.  I topped my carob cakes with organic strawberries and drizzled melted chocolate.P1110144s P1110165s P1110155s P1110227s
  4. Enjoy eating whole!P1110226s P1110256s P1110238s

One Response to “Perfect Carob Cake with Raw Cream Cheese Frosting”

Trackbacks/Pingbacks

  1. Labor Day Recipe Mashup | Eating Whole - August 30, 2013

    […] Perfect Carob Cake with Creem Cheese Frosting […]

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