Dry: Wet:
3 cups of flour** 1/2 cups of oil
2 cups of sugar (white)*** 2 Tbsp of vinegar
2 heaping Tbsp of carob powder Vanilla (few drops)
2 tsp of baking soda 2 cups of water
1 tsp of salt
2 tbsp of Inka**** or other coffee substitute (Opt.)
-Sift all dry ingredients into a bowl
-Pour wet ingredients in a separate bowl then add to the dry
-Mix together using an electric mixer until thick and creamy
-Lick the beaters clean :)
-Pour into one 9x13 pan or two round un-greased pans
-Bake for 40-45 minutes at 350 F or until risen nicely around that time frame
*Tips and Tricks*
*I find that the recipe works best in two round pans because they won't take as long to bake and they tend to rise better.
**Although you may want to use all whole wheat flour, I would advise against this. I've made a pie with just whole wheat and it was entirely inedible! I would use one cup of whole wheat flour and two cups of all-purpose for this recipe. The maximum I would put would be half and half but I would recommend to just go for less whole-wheat.
***If you want your cake a little healthier, you can use a little less sugar. I actually put in just 1 3/4 cups but you could even do 1 1/2 cups with a little brown sugar.
****I suggest you use some Inka in your cake. Inka is a coffee substitute that will make your cake darker and give it a hint of bitterness. These are noticeable characteristics of chocolate and so using Inka will make your cake appear and taste less like health food and more like a good-ol' chocolate cake. Any coffee replacements will work to effectively replace any cravings for chocolate you might have.
Hopefully you enjoy this crazy good cake! I hardly got to eat any of the cake because my brothers took it upon themselves to do so... :D
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