Carob Layer Cake
My daughter, Emily, wanted a chocolate cake for her 3-year-old birthday party. Since I try to avoid giving her foods containing caffeine, I baked this cake instead. It was a huge hit with the kids and adults.
1 cup whole wheat or spelt flour
1 1/4 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup carob powder
1/4 teaspoon ground nutmeg
1/2 cup melted butter or corn oil
2/3 cup water
1 1/4 cups maple syrup, agave nectar, brown rice syrup, or honey
1 tablespoon apple cider or brown rice vinegar
2 teaspoons vanilla extract
2 eggs, separated
Preheat oven to 350º. Oil and flour 2 8-inch cake pans. Sift the flours, baking soda, sea salt, carob powder, and nutmeg together. In small bowl, beat egg whites until firm but not dry. In large mixing bowl, beat butter or oil, water, sweetener, vinegar, vanilla, and egg yolks until completely blended. Beat flour mixture into wet ingredients. Gently fold egg whites into batter. Divide the batter between the two cake pans. Bake about 30 minutes, or until tester inserted in center of cake comes out dry. Cool 10 minutes in pan, then turn out onto wire rack to cool completely before frosting.
Note: I don't like sugary frostings so here is how I serve this cake. Spread a thick layer of strawberry jam between the cake layers. Mix a teaspoon of agave nectar into 8 ounces of crème fraiche and spread it over the top of the cake, letting it drip down the sides. Decorate with fresh strawberry halves.
Variation: For those avoiding eggs - you can use Ener-G Egg Replacer instead of the eggs. Add the equivalent of two eggs when you would add the egg yolks and ignore the instructions pertaining to egg whites. Or, you can use 3/4 cup water instead of 2/3 cup and just ignore any instructions pertaining to eggs.