One 8" or 9" round cake pan,
greased, if not a non-stick pan
Pre-heated oven, 350 deg. F., bake approx. 15 to 20 minutes
Yield: 8 to 10 pieces
- - - - - - - - - -
In a small bowl, combine, then set aside (for 5 to 10 minutes):
1/4 cup unsweetened plain soy milk
(or another unsweetened non-dairy beverage)
1 tsp. apple cider vinegar
- - - - - - - - - -
In a medium-size bowl, blend thoroughly, then set aside:
1/2 cup whole wheat pastry flour
1/4 cup unbleached all purpose flour
7 T. unsweetened carob powder
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
- - - - - - - - - -
In a large bowl, combine evenly:
3 T. unsweetened applesauce
2 T. smooth, unsweetened peanut butter
Add, and combine, slightly beating mixture:
6 T. light (golden) brown sugar
Add, and combine:
1 tsp. vanilla extract
the soy milk / apple cider mixture
1/2 cup warm water (not hot)
- - - - - - - - - -
When the oven is fully heated, pour the entire flour mixture into the bowl containing the wet ingredients.
Combine with few strokes, mixing only until wet and dry ingredients are evenly combined. (Don't overmix!)
Pour batter into a greased (not oil) or parchment-lined cake pan.
Gently shake back and forth a few times, to evenly distributed batter.
Bake for about 10 minutes, then rotate the pan. Continue baking. Check every few minutes, to avoid overbaking.
The cake will be ready when a toothpick or knife inserted in the centre comes out dry.
Remove from oven.
Let cool completely before removing from pan.
back to recipe index