Carob Pecan Cake

Serves: 10
Total Calories: 230


1/2 cup butter, softened
2 tablespoons date sugar (optional)
3/4 teaspoon powdered stevia extract
3/4 cup carob powder
3 eggs warmed to room temperature
1/2 cup soy milk or milk
1/2 cup nonfat plain yogurt
1/2 cup unsweetened applesauce
1 1/2 teaspoons vanilla extract
2 cups whole wheat pastry flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Carob Date Frosting


• Preheat the oven to 350°F. Oil and flour two 8-inch round cake pans.
• Soften and cream the butter in a mixing bowl. Cream in the date sugar, stevia extract, and about 1/4 cup of the carob powder. Beat in the eggs with a hand mixer. Add the rest of the carob, and beat. Mix in the soymilk or milk, yogurt, applesauce, and vanilla.
• Sift the dry ingredients together. Add the dry ingredients to the wet ingredients, mixing just until well blended. Spoon into the pans, and smooth the top. Bake for 22 to 25 minutes. Cool 5 minutes in the pans, then turn out onto a rack.

Nutritional Facts:

Serves: 10
Total Calories: 230
Calories from Fat: 145

This Carob Pecan Cake recipe is from the Stevia Cookbook. Download this Cookbook today.

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