We had this amazing cake on sale at our Yoga Day Festival recently. Needless to say it sold out very early in the day. I should have made a lot more! As if 8 giant cakes weren’t enough.
- 3 cups plain flour (may use half wholemeal)
- 6 tablespoons cacao/unsweetened cocoa/carob powder
- 2 teaspoons bi-carb (baking soda)
- 2 cups sugar
- 1.5 cups rasberries (frozen or fresh)
- 1 teaspoon salt
- 10 tablespoons oil
- 2 teaspoons vanilla extract
- 2 tablespoons white vinegar
- 2 cups water
Preheat oven to moderate 180°C (350°F). In a mixing bowl sift flour, carob and bi-carb. Add sugar, salt and rasberries and mix well.
Make three deep holes in the dry mixture. Into one hole pour the oil, into the next hole the vanilla and into the last hole pour the vinegar.
Pour the water over all of this. Use a spatula to gently mix the wet and dry ingredients together thoroughly until there are no lumps.
Pour the batter into a greased lamington tray.
Bake for 40 minutes or until a skewer inserted comes out clean.
Cool until room temperature.
Fluffy Choc or Carob Icing:
Mix 2 tablespoons of butter with 3 cups icing sugar and 2 cups of chocolate/carob powder (sifted) and mix well. Add 2 teaspoons of vanilla extract and enough milk to make a spreadable icing (approximately ¼ cup). Mix well and spread over the cake. Decorate with fork swirls or with fruit, nuts and other goodies.