Carob Whole Wheat Oat Cake Recipes

OATCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
• Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
• Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

OAT FLOUR CAKE

Steps:

• Preheat oven to 350° Fahrenheit. Grease 2 8" cake pans, then line with cut out circles of parchment paper, or grease one 9x13" pan. Set aside.
• In large bowl, stir together dry ingredients: oat flour, granulated sweetener of choice, baking powder and sea salt.
• In small bowl or liquid measuring cup, measure liquid ingredients: yogurt, water and fat of choice.
• Add wet ingredients to dry ingredients. Use a handheld mixer to stir together completely without over-mixing.
• Transfer batter to prepared cake pan(s). (If making the soaked/sourdough version, see the secipe Notes below at this step.)
• Bake in preheated oven for 20 minutes if baking 2 smaller cakes or 30 minutes if one larger cake. Test with toothpick inserted into the center to check for doneness. Cake will be golden all over, springy to the touch and toothpick inserted will come out clean or with a couple of dry crumbs adhering.
• Cool completely on rack before proceeding. If creating a layer cake, thump cake pans upside down gently to remove cakes, the first one onto your serving plate, the second onto your cooling rack. I find these cakes to be a little fragile. If one happens to break while unmolding, it will not show or matter once it's frosted, so just gently push together the broken spot and proceed. If creating a sheet cake, you can just frost it in the pan, and serve from there.
• Frost first cake. Top with second. Frost the top and sides of entire cake. Decorate as desired. You can serve it right away, but ideally it's best to refrigerate for a few hours, and then serve. For Chocolate Whipped Cream recipe that's shown in photos, see recipe Notes below.

CAROB WHOLE WHEAT OAT CAKE

Steps:

• Preheat oven to 350.
• Oil 8 inch baking pan.
• Mix all dry ingredients in a large bowl.
• Blend all wet ingredients in a blender.
• Add wet ingredients to dry ingredients and mix well.
• Pour into oiled pan.
• Bake 40 minutes.
• Allow to cool.
• Serve and enjoy.

HOT CAROB SAUCE

Steps:

• Mix all ingredients together in a saucepan.
• Stir gentley over a low heat until the mixture is creamy.
• Serve immediately, poured over your ice-cream.

WHOLE WHEAT POUND CAKE

Steps:

• Preheat oven to 350°F.
• Mix sugar, honey, butter, eggs, yogurt and vanilla in bowl.
• Stir to mix ingredients well.
• Add flour and baking powder alternately with milk.
• If adding fresh fruit or carob chips or chocolate chips, or whatever, add now.
• Mix well.
• Spoon batter into greased mini loaf pans or one larger one.
• Bake for approximately 50 -70 minutes (I don't remember the exact time it took).
• Check with toothpick for doneness; they will get golden brown on top.
• Cool for 20 minutes to eat warm or cool to room temp then place in fridge, covered.

MY BEST OATMEAL CAKE

Steps:

• Place oats in a small bowl; add boiling water. Let stand for 20 minutes. , In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined. , Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

VANILLA OAT CAKE

Steps:

• (1 cup= 2 1/2 dl).
• Preheat oven to 400.
• Mix all the ingredients for the cake (in no special order) in a mix master for approximately 4 minutes or until well blended and slightly fluffy spread on a greased or lined 9 by 13" pan.
• Mix all the ingredients for the topping and pour over the top.
• (the idea is to leave some patches bare and get a marble effect) cook for 20 minutes or until inserting a toothpick in the center comes out clean.
• (the cake may look undercooked).
• let the cake stand for about 10 minutes.

THE ULTIMATE CAROB CAKE

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.

CAROB CANDY

Steps:

• Combine all the dry ingredients in a bowl.
• combine all the liquid ingredients in a large bowl.
• Add the dry mixture to the liquid. If batter is too thick gradually add soy milk until creamy.
• Put mixture in freezing tray, and freeze.

WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE

Steps:

• Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
• In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
• Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
• Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
• Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
• Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.