I made a snack cake and did so for a couple reasons. The first reason is cake and the mr loves him some snack cake so you know. Secondly is what else is there to do when you are basically suck inside because it is so cold that if you leave the house for more then15 minutes you are risking frost bite. (Ok so I have been going for my morning runs in the -20 degrees but that is different because I am running and getting relay hot. Once I come back I stay back.) It only makes sense to have the oven going for both reasons and who doesn’t want to get down with baked goods all winter.
Flavor wise, this snack cake is carob, not chocolate, although it looks like it. If you have never eaten carob it tastes somewhat chocolaty but way more fruity, less bitter, more sweet, more nutty. It is just really good. And it pairs really well with maple and tahini so that is the frosting situation. A cake of good flavors that is easy to throw together and you get to enjoy the residual heat from the oven…It is a no brainer. Basically what I am saying it that you should be making this cake. It only makes sense.
Now to the snack cake!
The stuff. Carob powder, flour, baking powder and soda, salt, oil, boiling water, vanilla extract, sugar, vinegar , tahini, and maple syrup.
Make the cake batter. Mix dry ingredients into a big bowl then in a separate bowl mix the oil, sugar, carob, vanilla. vinegar and boiling water together until completely incorporated. Dump the wet mixture into the dry and mix until incorporated.
Pour batter into a well greased and lined cake pan and pop into the oven to bake.
And baked it gets. Pop it out of the cake pan and place on wire rack to cool.
Now make maple tahini frosting. Just wish the two ingredients together with a fork and a splash or two of hot water until completely combined and creamy like frosting.
And frost cooled cake.
And for good measure add a sprinkle of sea solt and some sprinkles because why not.
And now you eat it because that is why you made the cake.
-c
Carob Snack Cake with tahini Maple Frosting
makes one 10 inch round
1 1/2 all purple flour
1/2 cup carob powder
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup oil
1 cup boiling water
1 teaspoon vanilla
1/4 cup tahini
3 teaspoons maple syrup
sea salt and sprinkles (optional)
Preheat oven to 375.
Grab a big mixing bowl and add in the flour, baking soda and powder, and salt and mix together. In separate bowl mix the carob, sugar, vanilla, vinegar, oil, and boil water together until completely incorporated and the sugar and carob start to dissolve. Pour wet mixture into dry and whisk until just incorporated. Pour batter into a well greased and parchment lined 10 inch round baking pan. (or a pan of similar size)
Place cake into oven and bake for 25-28 minutes , checking at 25 with a cake tester to see if it comes out clean.
Once baked, remove from oven, let cool for a minute in the pan, then pop out and finish cooling it on a wire rack.
To make the maple tahini frosting simply take the two ingredients and whisk them together with a tablespoon of hot water in a bowl with a fork until creamy. If the mixture seems to thick, add in another splash of hot water. The consistency should be a bit thinner then actually frosting, more like a thick glaze.
Once cake has cool frost it. Sprinkle top with a pinch of sea salt and add some sprinkles, if you want.
Then eat.
Left overs can be stored in airtight container for 5-7 days at room temperature.