Walnut Cake with Carob Frosting

Ingredients

Method

• Walnut cake with Carob Frosting
• Prep Time: 20-30 minutes
• Cooking Time: 1 hour
• Yields: 8-10 servings
• Ingredients: For cake:
• 2 cups whole wheat pastry flour or spelt flour
• 1 cup unbleached white flour
• 1 tablespoon non-aluminum baking powder
• ¼ teaspoon sea salt
• 1 ½ cups roasted chopped walnuts
• 2/3 cup maple syrup
• ½ cup unrefined corn oil
• ¼ cup tahini
• 4 ounces tofu
• 2/3 cup apple juice, water, rice or soy milk
• For frosting:
• 1 package firm “Mori-Nu” tofu or 10 ounces silken tofu
• ½ cup maple syrup or barley malt
• ½ cup roasted carob powder
• ½ cup almond or hazelnut extract
• Directions:
• Sift flour into a large bowl.
• Add baking powder and salt.
• Add 1 cup nuts (reserve the rest for decorating).
• Combine syrup, oil, tahini, tofu and juice into a blender.
• Gradually combine the liquid ingredients into dry until they are mixed well.
• Transfer into a well-greased 9-inch cake pan.
• Bake at 350 degrees for 45-50 minutes or until a cake tester comes out clean.
• Let the cake cool before frosting it.
• Frosting
• Combine all ingredients into a blender and puree until smooth.
• Cut the cooled cake in half horizontally.
• Spread one third of the frosting, raspberry or apricot jam, over the bottom half.
• Decorate with some chopped walnuts.

Notes

• SOURCE: Integrative Nutrition