Carob Snacking Cake

Total Time: 4 hrs 45 mins Preparation Time: 4 hrs Cook Time: 45 mins

Ingredients

• 50 g scant 1/3 cup carob chips
• 1 1/2 cups soymilk
• 1 teaspoon vinegar
• 1/3 cup raw agave nectar or 1/3 cup honey
• 1/3 cup grapeseed oil
• 1/2 tablespoon ground flax seed
• 1/2 tablespoon vanilla
• 1/3 cup carob powder
• 120 g scant cup oat flour
• 160 g scant 1 1/2 cups spelt flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 3 tablespoons cold water
• 1 cup soymilk
• 1/3 cup light corn syrup
• 3 (1 g) packets purevia stevia (or your favourite)
• 90 g carob powder
• 1/2 teaspoon agar, powder or 1/2 teaspoon gelatin

Recipe

• 1 preheat the oven to 350f and line a 9” square pan.
• 2 melt the carob chips with 1/2 cup of the soy milk, then mix in the remaining soy milk with the vinegar.
• 3 stir in honey, oil and flaxseed until well combined. add vanilla and mix inches.
• 4 whisk in the carob powder, then the flours, baking soda, baking powder and salt just until smooth.
• 5 bake for 30 minutes, until it tests done. cool completely in the pan.
• 6 when cake has cooled completely, make the glaze:.
• 7 whisk together the cornstarch and cold water in a small dish, set aside.
• 8 bring the soy milk, corn syrup, stevia and carob to a simmer (with the agar powder if using) and add the cornstarch mixture.
• 9 cook 1 minute, until thickened, then remove from heat and (if using) whisk in the gelatin.
• 10 cool 1 minute, then pour over the cake in the pan and let cool completely.
• 11 store in the fridge.