Vegan Carob Fudge Cake

Name: Vegan Carob Fudge Cake
Ingredients: ½ cup Wholemeal flour; ¾ cup unbleached white flour; 2/3 Cup Raw Carob Powder*; 2 Tbsp Coffee substitute (I use “Nature’s Cuppa, Rich Roast” – coffee alternative, caffeine free); 1 Cup Coconut Sugar (or 3/4 Cup raw sugar); 1 tsp Aluminium free baking Soda (optional – this makes the cake softer); ½ tsp fine Celtic Salt; 2/3 Cup Vanilla/plain Soy Milk; 1/3 Cup Rice Bran Oil (OR replace with 1/4 Cup Rice bran oil & 1 tbsp + 1 tsp Tahini paste)*; ½ Cup water; 1 Cup roasted chopped hazelnuts, slivered almonds, peanuts or desiccated coconut for topping later, optional; 1 Cup Vegan Carob buttons (if these are not already sweeten, add Coconut Sugar or honey to taste - you can also get the ones we use here that are already sweeten); ¼-1/3 Cup Soy Milk (depending on your preference of consistency); 2 Tbsp Coffee Substitute; 2 Tbsp Tahini paste; 2 Tbsp Smooth Peanut Butter

www.divinelife.org.au

Vegan Carob Fudge Cake This cake is divine, it is soft, moist and resembles a chocolate fudge/mud cake.

Keywords

Australia
Divine
DivineLife
Health
Life
Ministry

View full recipe on www.divinelife.org.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.divinelife.org.au.

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Ingredients

½ cup Wholemeal flour
¾ cup unbleached white flour
2/3 Cup Raw Carob Powder*
2 Tbsp Coffee substitute (I use “Nature’s Cuppa, Rich Roast” – coffee alternative, caffeine free)
1 Cup Coconut Sugar (or 3/4 Cup raw sugar)
1 tsp Aluminium free baking Soda (optional – this makes the cake softer)
½ tsp fine Celtic Salt
2/3 Cup Vanilla/plain Soy Milk
1/3 Cup Rice Bran Oil (OR replace with 1/4 Cup Rice bran oil & 1 tbsp + 1 tsp Tahini paste)*
½ Cup water
1 Cup roasted chopped hazelnuts, slivered almonds, peanuts or desiccated coconut for topping later, optional
1 Cup Vegan Carob buttons (if these are not already sweeten, add Coconut Sugar or honey to taste - you can also get the ones we use here that are already sweeten)
¼-1/3 Cup Soy Milk (depending on your preference of consistency)
2 Tbsp Coffee Substitute
2 Tbsp Tahini paste
2 Tbsp Smooth Peanut Butter