Tuesday, November 30, 2010

~ Carob Zucchini Cake ~

This post is included in the Whole Foods for the Holiday :: A Real Food Progressive Dinner :: Modern Alternative Mama is hosting Desserts and in Fight Back Friday at Food Renengade and Simple Lives Thursday  

Carob Zucchini Cake

 2 1/2 c organic whole wheat pastry flour
1 c water
1 c yogurt

3/4 c organic butter
1 1/3 c rapadura
3 organic eggs
10 oz of frozen grated zucchini
1/2 t sea salt
1/2 organic raw carob powder
2 1/2 t baking soda
1 t organic cinnamon
2 t organic vanilla
2 t organic orange extract

 The night before you want to make this cake, combine your flour, water, and yogurt. Cover with a towel and let sit 12 to 24 hours. Cream butter and sugar, add eggs, vanilla, and orange extract. Add your soaked flour and other dry ingredients. Mix well. Stir in grated zucchini. Place batter into a 9x13 greased and floured cake pan. Bake for 45 minutes at 350 degrees.

 This is one of our very favorites and it doesn't last long. I don't frost it, instead I whip up a batch of real cinnamon whipped cream.

  Cinnamon Whipped Cream
 2 c organic raw cream
1 tsp organic vanilla drizzle of honey or pinch of stevia
1 to 2 tsp organic cinnamon
 Beat cream until it makes soft folds, then add your vanilla, honey, and cinnamon

1 comment:

  1. Hi Megan :) I just got some carob powder today. For some reason I thought it was really expensive (like the chips), but it wasn't at all. Anyway, it looks so moist and delicious! I'm bookmarking it!