2 c Sugar or 1 1/3 cups fructose
3 c Flour; e.g 1 cup oat, 1 cup
-barley, and 1 cup potato
1/2 c Chatfield’s carob powder
2 ts Baking soda
1 ts Featherweight baking powder
2 tb Apple cider vinegar
2/3 c Spread margarine;
-mild-tasting oil or butter
2 ts Vanilla extract; without
-alcohol or sweetener
2 c Cold water
Preheat oven to 350 degrees. Grease and flour a 9″ x 13″ cake pan or if
making cupcakes, line cupcake tin with cupcake papers(recipe makes 16-18
cupcakes).
Mix sugar or fructose, flour, carob powder, baking soda, baking powder and
vinegar. Add oil, butter or margarine, vanilla and water, mixing
continually until smooth. Pour into cake pan.
Bake for 35-40 minutes or until inserted toothpick comes out clean. Id you
are making cupcakes, begin toothpick check at 20 minutes. Frost with
Banana-Chocolate Frosting(recipe follows).
Courtesy of Wilma Nachsin and Mary Harris’ “My Kid’s Allergic to Everything
Dessert Cookbook”
Yield: 18 servings
Nutritional information: 338 calories and 18 grams of fat per serving
Yields
18 Servings