Wednesday, October 16, 2013

Carob Mint Cake

When my kids were pretty young I introduced this to their friends as just ‘mint cake’ and they loved it!  There’s just something about mixing mint and roasted carob together that gives it a more pronounced chocolate flavor.

vegan, gluten free, healthy dessert

Carob Mint Cake

Dry ingredients:
1 ¼ c. spelt flour
1 c.  kamut flour
½ c.  sifted ROASTED carob powder
¾ tsp. whole salt
1 ½ tsp. baking soda

Wet ingredients:
½ c. light olive oil
1 ½ tsp. pure vanilla extract
1 ½ tsp. apple cider vinegar
1 ¼ c. water
1 c. local raw honey
1 tsp. peppermint extract
2/3 cup red beet pulp
2/3 c. grated dark red beet, rough top skin removed; or 2/3 cup beet pulp from juicing beets.


 Preheat oven to 350 degrees.  Mix wet ingredients well.  Mix dry ingredients well in separate bowl.  Gently and gradually stir in dry ingredients, just until all are moistened.  It will be this weird brownish pinkish color, but it bakes into a rich dark brown color.  Consistency will be a little thinner than other cake batters.  Let sit for 5-10 minutes.  Lightly fold top to bottom a couple times and pour into a greased 13” x 9” glass or ceramic baking dish.  Bake : 350 for approx. 25-30 min. until toothpick inserted in the center comes out clean.  Cool on rack for at least 30 min. to set.  Cover tightly when completely cooled.

Options:  Omit beet pulp and increase water to 1 ½ c.  Still good, but not the same melt in your mouth moist.  Replace carob powder with ½ c. sifted cocoa powder, and omit peppermint extract if you wish.   Finely grated beets can replace beet pulp.  For beet pulp available when you need it; peel off any rougher skin on beets before juicing, save the beet pulp left over when beets are juiced , measure out in 2/3 cup increments, place in freezer bags and freeze until needed.  (Best if used in 3-6 months.)

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