Carob Flourless Cake

I love how this cake finally turned out. This recipe took several tries to get it right, and it was worth it! This cake is so extremely moist and oh so delicious. It isn't too rich or sweet. I love that it has all of the extra fiber from the beans. The pureed strawberries cuts down the taste of the garbanzo beans. I took this to my Aunt for her birthday and stressed to her that it wasn't chocolate, if you think it's a chocolate cake before you bite into it it won't taste the same, and she loved it! I was a little nervous because she is a big chocolate lover. She called me on the phone to ask what it was because she had forgotten it was Carob, and just raved about how yummy it tasted. Really if you get the right carob then it can taste like a dark form of chocolate. So happy healthy cooking with this easy and quick recipe!

Carob Flourless Cake

Ingredients

1 1/2 cups carob chips

1 15 oz garbanzo beans, drained and rinsed well

4 eggs

1 cup evaporated cane juice

2 teaspoons baking powder

1 cup strawberries, pureed

3-4 tablespoons orange strawberry banana juice

2 teaspoons vanilla extract

Directions

Preheat oven to 350*F. Grease and line the bottom of one 9 inch round cake pan with parchment paper. Melt carob chips in double broiler on stove. Combine the beans, pureed strawberries, and eggs in a blender or food processor until smooth. Add the vanilla, juice, baking powder, and cane juice and blend well. Pour melted carob and blend until smooth. Pour mixture into pan. Bake for 40 minutes or until a toothpick comes out clean. Cool on a wire rack. When cool invert onto a plate. Remove parchment paper and top with Carob Pudding and fresh cut strawberries and enjoy!