Carob Fudge Cake
2/3 c. white buckwheat flour
1/2 c. quinoa flour
1/2 c. amaranth flour
1/2 c carob powder
2 Tb. tapioca starch or arrowroot
1 1/2 tsp. baking soda
1/4 tsp. salt
1 c. thawed white grape juice concentrate
1/2 c. canola oil
1 tsp. vanilla extract (optional)
Place an oven rack just below the middle position, and preheat the oven to 350 F. Coat a 9" round pan with cooking spray or oil an flour it. In a large bowl, whisk the buckwheat flour, quinoa flour, amanranth flour, carob, starch baking soda, and salt. Combine the grape juice concentrate, oil, and vanilla if using. Pour into the flour mixture and mix well. Pour into the prepared pan. Bake for 27 to 30 minutes, or until the edges are brown, small cacks appear on top,and acaketesterinserted in the center comes outclean. Don't overbake. Cool in the panon a rack. Serve warm or cold, plain or with Carob Fudge Glaze.
2 Tb. cashew, almond, or sunflower nut butter (smooth)
2 Tb. carob powder, rubbed through a sieve
2-3 Tb. light agave nectar or maple syrup
In a small bowl, combine the nut butter, carob powder, and 2 tablespoons of agave nectar or maple syrup. Stir until smooth. If consistency is not thin enough, add the remaining 1 Tb nectar or syrup. Spread the top of a cake sending little trickles of glaze down the sides, without spreading the sides. Makes about 1/2 cup.
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