Best Jo Anns Spelt Carob Cake Wheat Free Recipes
JO ANN'S SPELT-CAROB CAKE (WHEAT-FREE)
This is a great recipe that I got from my friend Jo Ann. It's good as a round layer cake with (healthy) icing or warm as a slab cake with a mound of whipped cream on each serving. (Note: After receiving a mediocre review, I have changed the recipe to use light spelt flour rather than regular. You should not have a problem with light spelt flour.)
Provided by Bobbiann
Categories Dessert
Time 40m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix together carob and water; set aside.
- Cream sugar and oil. Add eggs and beat well. Add carob mixture.
- Sift together dry ingredients. Add alternately with yogurt. Add vanilla. Mix well.
- Pour batter into greased and floured 9x12 or two 8-inch round pans. Bake at 350ºF for 20-30 minutes.
Nutrition Facts : Calories 165.5, Fat 12.7, SaturatedFat 2.2, Cholesterol 40.4, Sodium 384.2, Carbohydrate 11.3, Sugar 11.2, Protein 2.1
THE ULTIMATE CAROB CAKE
My son is allergic to chocolate so I spent several years perfecting the ultimate carob cake recipe. I have finally achieved it! Oh, and it also had to be Feingold friendly, since we are 100% feingold.
Provided by Mom2Eight
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For cake:
- Put oven on to 350°. Grease and flour two 8-inch cake pans.
- In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
- In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
- As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
- Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
- Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
- For Icing:
- Cream butter and shortening with mixer. Add vanilla extract.
- Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
- Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistancy for icing cake.
- Cover until you are ready to icing.
- Makes about 3 cups.
Nutrition Facts : Calories 918.6, Fat 40.7, SaturatedFat 13.2, Cholesterol 81.8, Sodium 544.6, Carbohydrate 135.8, Fiber 0.8, Sugar 108.8, Protein 6.1
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