German Carob Cake

German Carob Cake
1 1/4 cup Whole Wheat Pastry Flour                   1 1/4 cup Whole Wheat Flour
3/4 cup Carob Powder                                        3 tsp. Ener-G Baking Powder
1/2 tsp. Sea Salt                                                  1/4 cup Canola Oil
1 12 oz. can Apple Juice Concentrate                  1/2 cup Pure Maple Syrup
2 Tab. Dandy Blend Coffee substitute                  1 tsp. Vanilla Flavoring
Mix all dry ingredients in a bowl.  In another container mix all wet ingredients.  Mix wet and dry ingredients thoroughly.  Pour into a greased 9 X 13 cake pan.  Bake at 350* for 35-40 minutes.  Cool slightly before turning onto cooling rack.  Cover with Coconut Pecan Frosting.
Coconut Pecan Frosting
1 cup Pure Maple Syrup                                      1/2  cup Water
1 cup Shredded Coconut, Toasted                       1 cup Chopped Pecans, Toasted
1/2 tsp. Sea Salt                                                  2 Tab. Cornstarch mixed into 2 Tab. Water
In a saucepan, heat syrup and water until bubbling.  Add cornstarch mixture, stirring constantly until thick.  Remove from heat and add the rest of the ingredients.  Cool to room temperature before spreading on cake.
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