Carob Yeast Cake Recipe

Name: Carob Yeast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. dry yeast; 1/2 c. warm water; 3/4 c. oil; 1 c. honey; 3 Tbsp. EGG SUBSTITUTE; 1/3 c. carob powder; 1/2 tsp. salt; 2 3/4 c. unbleached flour; 1 1/2 c. soy milk; 1 1/2 tsp. vanilla

Servings: persons

1
Dissolve
2
yeast in warm water in small bowl; set aside. Cream oil
3
and honey.
4
Add EGG SUBSTITUTE, one tablespoon at a time, beating
5
well.
6
Combine carob powder, flour and salt in separate bowl.
7
Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
8
Mix well after each addition. Stir
9
in
10
yeast
11
mixture
12
and
13
vanilla.
14
Cover
15
and refrigerate overnight.
16
Pour batter into 3 greased or sprayed and floured 8-inch
17
cake
18
pans.
19
Bake at 350u00b0 for 25 minutes. Cool and add icing.

1257

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. dry yeast, 1/2 c. warm water, 3/4 c. oil, 1 c. honey, and more.

Yes, Carob Yeast Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carob Yeast Cake

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