Cake:
Carob Bundt Cake
1/3 cup carob
1/2 cup agave
3 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 cup canned coconut milk
1 Tbsp apple-cider vinegar
1 tsp vanilla
1 tsp cinnamon
1/3 cup olive oil
spray olive oil
Icing:
1 avocado, peeled and mashed
1 pkg nondairy chocolate chips, melted (Enjoy Life)
(save about 1/4 cup chocolate chips for top of cake)
1 pkg nondairy cream cheese (Tofutti)
In large bowl, mix all cake ingredients well. Spray bundt pan with olive oil and pour in cake mixture. Bake in preheated oven at 350 for 30 minutes. Test with toothpick to make sure it comes out clean to ensure inside of cake is done.
When cake is done, melt chocolate chips in microwave proof bowl. Stir in mashed avocado and cream cheese until smooth. Warm in microwave before pouring over bundt cake. Sprinkle remaining chocolate chips on top of cake for decoration.Refrigerate to allow chocolate to become firm.
This recipe of Carob Bundt Cake allows my family members who are lactose intolerant to enjoy their cake and eat it too! There are always creative ways to enjoy desserts without dairy!