This isn’t the prettiest cake, but it is delicious!
Note: You can change the carob to 1/2 cup chocolate for a chocolate cake if you want. Right now, I am dairy and caffeine free, so carob works better for me. Both taste great.
1/2 cup quinoa
3/4 cup earth balance butter
1/3 cup soy milk
1 teaspoon vanilla
1 1/2 cup sugar
1/2 cup Carob Powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1. Preheat oven to 350.
2. Spray two cake pans.
3. Cook Quinoa. Put 1/2 cup quinoa and 1 cup water in a covered saucepan. Bring to boil. Simmer for ten minutes.
4. Melt butter.
5. Combine soymilk, eggs, butter, and vanilla in blender.
6. Add cooked quinoa to blender.
7. In a large bowl, combine sugar, carob, baking powder, and baking soda.
8. Add blender mixture to bowl and stir thoroughly.
9. Put half batter in each cake pan.
10. Put cake pans in oven for 12 minutes.
11. Turn cake pans to bake evenly.
12. Cook another 12 minutes.
13. Allow cakes to cool for two hours before removing from pans.
1/2 cup peanut butter
1/4 cup olive oil
2 tablespoons honey
1 tablespoon soy milk
1/2 teaspoon xanthan gum
1. Stir all frosting ingredients in a bowl.
2. For firmer frosting, let set 20 minutes.
3. Flip one of cakes out of pan and on to plate.
4. Pour half of frosting onto top of cake.
5. Spread frosting evenly with a knife.
6. Flip second cake out of pan and on top of frosted cake.
7. Pour rest of frosting onto top of cake.
8. Spread frosting evenly with a knife.
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