Who Says I Can’t Have My Cake and Eat It Too?

For weeks before my birthday I scoured the internet trying to find a cake recipe that I could eat.  Carrot cake, yellow cake, spice cake, banana cake, coconut cake, blah blah blah.  They all sounded quite yummy but none of them stayed with me.  Really, the only thing my mouth watered for was the chocolate cake that James’ mom makes for his birthday.

And then one day it hit me… Why not take that chocolate cake and turn it into carob cake?  I was a little wary about the idea at first but decided to give carob another shot. The last (and only) time I had utilized carob as a chocolate replacement was in a cookie recipe.   I used carob chips instead of chocolate chips and the end result were cookies that were quite messy and had a raisin-y flavor.  It wasn’t my favorite (or tastiest) baking experiment but — needless to say — all the cookies ended up being eaten!

I turned this recipe into cupcakes instead of one massive cake mostly because ‘carob cake’ doesn’t sound nearly as enticing as ‘carob cupcakes’ now does it?  Not to mention they come in convenient single-size portions!  (Though if you’re anything like me, the single-size portion idea — or one portion at all — is thrown right out the window with baked goods.)  I iced the tops with whipped coconut cream and threw in some maple syrup and vanilla for a little bit of flavor and then sprinkled the tops with unsweetened shredded coconut.  They turned out to be a huge hit!  I’m definitely happy I decided to give carob another chance.

I must say that most people wouldn’t know the difference if they weren’t told of it but I have a feeling James will be paying more attention to the cake the next time his birthday comes around!

carob cupcakes gerbera daisies cup of coffee

Carob Cupcakes

  • 1 cup pure maple syrup
  • 1/3 cup canola oil
  • 1 egg
  • 1 cup whole wheat pastry flour
  • 1/3 cup carob powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 1/4 cup boiling water

Combine maple syrup, oil and egg.  Mix in flour, carob, soda and vanilla.  Add boiling water and stir until combined.  Divide batter equally into cupcake tins.  Bake in preheated oven at 350 degrees for 12-17 minutes or until toothpick inserted in middle comes out clean.  Let cool on wire rack and ice!

1 comment
  1. Leann Nelson said:

    HAPPY BIRTHDAY! Your card in still in the office, I don’t know why it did not address it’s self and hop into the mail box. Have and great day. love you lots. God bless. Jim, Leann and Becky

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