We have small birthday celebrations at our house. I make a family favorite cake. I found the recipe in a old edition of a La Leche League cookbook (compared to some cookbooks, this is actually very vegetarian friendly). Usually I find that I have to adjust recipes to make it without dairy or eggs, but this is pretty much straight out of their book. It's easy and I've been using it for years. These recipes are not changed to use carob instead of cocoa - the original recipes really do call for carob powder.
3 cups whole wheat flour (I've used other whole grains)
2/3 cup honey (or 1 cup brown sugar-LLL option)
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup carob powder
2 teaspoons vanilla
2 teaspoons vinegar
2/3 cup oil
2 cups water
1 cup raisins, optional
1 cup chopped nuts, optional
Pre-heat oven to 350 degrees F (180 degrees C). Combine dry ingredients in bowl. Add wet ingredients. Blend well. Stir in raisins and nuts, if you like. Pour into two oiled 8x8 inch pans (I use two round cake pans). Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
The "frosting" I used this year was called...
Carob Fudge Frosting
Blend together in blender until very smooth:
3/4 cup boiling water
1/2 cup chopped dates (I use whole pitted dates)
1/4 cup carob powder
Pour into bowl and add:
1/2 cup peanut butter
1 teaspoon vanilla
1/8 teaspoon salt
Stir well and chill. Yields: 1 1/2 cups
We all agreed that we love the combination of carob and peanut butter - Yum!
(You will notice that we use carob instead of chocolate. This is not because we do not like chocolate, but rather because it is a trigger for my husband's terrible migraine headaches. Yes, there is life without chocolate.)
PS: Did you know that desserts is "stressed" spelled backwards. So now I can remember how to spell desserts (sweet things to eat) and deserts (as in the Sahara Desert). I've always had trouble figuring that out. So a sweet treat could be just the thing to share with someone you love to help alleviate stress!