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Carob Cinnamon Cake

Carob Cinnamon Cake recipe image
This Carob Cinnamon Cake offers a rich, earthy sweetness that rivals traditional chocolate desserts but with a unique, fruit-forward twist. Carob provides a naturally sweet, malty flavor that pairs beautifully with warm cinnamon and vanilla, creating a comforting aroma that fills the kitchen. The texture is moist and tender, thanks to the honey and vegetable oil, making it perfect for afternoon tea or as a wholesome dessert. It&# 226;ÂÂs an excellent choice for those avoiding caffeine or chocolate, yet it satisfies any craving for a decadent baked good. Simple to mix up, this cake brings a cozy, homemade feel to any gathering or quiet evening treat.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 935.5
Dietary: Vegetarian
Description
This Carob Cinnamon Cake offers a rich, earthy sweetness that rivals traditional chocolate desserts but with a unique, fruit-forward twist. Carob provides a naturally sweet, malty flavor that pairs beautifully with warm cinnamon and vanilla, creating a comforting aroma that fills the kitchen. The texture is moist and tender, thanks to the honey and vegetable oil, making it perfect for afternoon tea or as a wholesome dessert. It&# 226;ÂÂs an excellent choice for those avoiding caffeine or chocolate, yet it satisfies any craving for a decadent baked good. Simple to mix up, this cake brings a cozy, homemade feel to any gathering or quiet evening treat.
Ingredients
  • 1 cup Honey
  • 3 tablespoon Unrefined vegetable oil
  • 4 md Eggs
  • 2 teaspoon Vanilla
  • 1 cup Milk or water
  • 2 1/4 cup AM Multi Blend Flour
  • 3 teaspoon Non-aluminum baking powder
  • 1/2 teaspoon Sea salt
  • 2 tablespoon Ground cinnamon
  • 4 tablespoon Carob powder
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC).
  2. 2
    Grease a bundt pan or a 13x9-inch cake pan and lightly flour it, or line with parchment paper.
  3. 3
    In a large mixing bowl, whisk together the honey and unrefined vegetable oil until smooth.
  4. 4
    Add the eggs one at a time, beating well after each addition to incorporate fully.
  5. 5
    Stir in the vanilla extract and milk (or water) until the mixture is uniform.
  6. 6
    In a separate bowl, sift together the AM Multi Blend Flour, baking powder, sea salt, cinnamon, and carob powder.
  7. 7
    Gradually add the dry ingredients to the wet mixture, stirring gently until just combined and no dry streaks remain.
  8. 8
    Pour the batter into the prepared pan and smooth the top with a spatula.
  9. 9
    Sprinkle chopped nuts over the batter if desired.
  10. 10
    Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  11. 11
    Allow the cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 935.5kcal
% Daily Value *
Total Fat 23.6g37%
Saturated Fat 5.3g27%
Cholesterol 373.0mg125%
Sodium 127.5mg6%
Total Carbohydrate 154.5g52%
Dietary Fiber 4.5g18%
Sugars 51.0g
Protein 26.8g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carob, cinnamon, cake, baking, dessert, honey, vegetarian, gluten-free, chocolate-free, spiced cake, moist cake, arrowhead mills, multi blend, healthy dessert, easy baking, comfort food, afternoon tea, nutty flavor, vanilla cake, homemade
Read it online: https://www.chefs-mate.com/recipe/carob-cinnamon-cake/