Sometimes a tough day calls for a mid-week cake. So as a means to release some unneeded stress from school, I decided baking was the answer. Lately for me, cooking and baking have become a sort of therapy. When Im in the kitchen, I get into this sense of flow which allows the more serious stuff in my DHES world dissipate. Today, I had an urge to bake something with carob (the slightly sweet step-sister to cocoa), so I found a couple recipes that had been on my list and ended up merging them to come up with this. And although the stress was not completely gone once the cake was in the oven, at least we had this to enjoy!
For the Cake
- 2 cups whole wheat flour
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 2 tsp baking powder
- 2 teaspoons baking soda
- 1 cup carob powder
- 2 teaspoons cinnamon
- 1 tsp nutmeg
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 2 teaspoons balsamic vinegar
- 1 1/2 tsp vanilla
- 1 3/4 cup water
For the Frosting
- 3/4 cup cocoa or carob powder
- 1/2 cup sugar
- 1 1/2 tsp vanilla
- 4 1/2 tablespoons arrowroot powder
- splash of soymilk or other nut milk (chocolate is best, but regular or vanilla works as well)
- a handful of chocolate chips (vegan)
Preheat the oven to 325 degrees and lightly grease and flour the cake pan(I used a bundt, but you can also use 2 9-inch round cake pans).
In a large bowl, sift together all the dry ingredients. In a medium bowl, using an electric mixer, mix the wet ingredients for 3 to 5 minutes, until they are blended. Stir the wet mixture into the dry mixture and mix until the dry ingredients have been moistened, just about 3 minutes.
Let the cake batter rest a few minutes and then pour the batter into the pans.
Bake the cake for 35 minutes or until a tester comes out with no batter. Cool completely before frosting.
For the Frosting: In a small saucepan on low heat, combine all ingredients and stir slowly until blended. Let the frosting cool before pouring over cake.