Jo Ann’s Spelt-Carob Cake (Wheat-Free)

I still remember the first time I tasted Jo Ann’s carob cake. It was at a potluck, and amidst a sea of overly sweet desserts, this cake stood out. Its subtly earthy aroma and surprisingly moist crumb were unlike anything I’d had before. Jo Ann, a whirlwind of energy and healthy living, beamed as she shared the recipe, emphasizing its wholesome ingredients and wheat-free nature – a true testament to her dedication to simple, nourishing food. It became my go-to recipe when I was catering to gluten-sensitive clients who still craved a delightful treat that felt more like a treat than a compromise.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-30 minutes
• Total Time: 35-45 minutes
• Servings: 10
• Yield: 1 cake
• Dietary Type: Wheat-Free

Ingredients

• 1/2 cup carob powder
• 1/4 – 1/2 cup boiling water
• 1/2 cup demerara sugar
• 1/2 cup oil
• 2 eggs
• 2 cups light spelt flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup yogurt or 1 cup sour milk
• 1 teaspoon vanilla

Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• 9×12 inch baking pan or two 8-inch round cake pans
• Whisk or electric mixer
• Sifter
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×12 inch baking pan or two 8-inch round cake pans. This ensures the cake releases cleanly after baking.

2. In a small bowl, combine the carob powder and boiling water. Stir until smooth and set aside. This creates a rich, chocolatey base for the cake. The amount of water depends on the desired intensity; start with 1/4 cup and add more to achieve a smooth, pourable consistency.

3. In a large mixing bowl, cream together the demerara sugar and oil until light and fluffy. Using an electric mixer speeds up this process and ensures a smooth batter. Demerara sugar adds a lovely caramel note, but you can substitute with granulated sugar if needed.

4. Add the eggs to the creamed mixture and beat well until fully incorporated. Ensure the eggs are at room temperature for better emulsification and a smoother batter.

5. Add the carob mixture to the creamed mixture and blend until well combined.

6. In a separate bowl, sift together the light spelt flour, baking soda, and salt. Sifting ensures there are no lumps and the dry ingredients are evenly distributed, leading to a lighter cake.

7. Add the dry ingredients to the wet ingredients alternately with the yogurt (or sour milk), beginning and ending with the dry ingredients. Mix well after each addition, but be careful not to overmix, as this can result in a tough cake.

8. Stir in the vanilla. Vanilla enhances the other flavors and adds a touch of warmth.

9. Pour the batter into the prepared baking pan(s). Spread the batter evenly.

10. Bake at 350°F (175°C) for 20-30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven, so check for doneness after 20 minutes.

11. Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack to cool completely.

Expert Tips & Tricks

• For a richer, more intense carob flavor, use the full 1/2 cup of boiling water to bloom the carob powder.
• If you don’t have yogurt or sour milk on hand, you can use buttermilk or a mixture of milk and lemon juice (1 tablespoon of lemon juice per 1 cup of milk, let sit for 5 minutes).
• To prevent the cake from sticking, even with greasing and flouring, line the bottom of the pan with parchment paper.
• If the cake begins to brown too quickly, loosely tent it with aluminum foil.
• Make the cake a day ahead of time, wrap it tightly in plastic wrap, and store it at room temperature. This allows the flavors to meld and the cake to become even moister.

Serving & Storage Suggestions

This Spelt-Carob Cake is delicious served warm as a slab cake with a dollop of whipped cream or Greek yogurt. It can also be transformed into a layer cake with your favorite (healthy) icing. Consider a simple cream cheese frosting or a carob glaze.

To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. To reheat, gently warm individual slices in the microwave or oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	165.5 kcal	N/A
Calories from Fat	N/A	69%
Total Fat	12.7 g	19%
Saturated Fat	2.2 g	11%
Cholesterol	40.4 mg	13%
Sodium	384.2 mg	16%
Total Carbohydrate	11.3 g	3%
Dietary Fiber	0 g	0%
Sugars	11.2 g	44%
Protein	2.1 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Dairy-Free: Substitute the yogurt or sour milk with a plant-based yogurt or milk alternative, such as almond, soy, or coconut milk.
• Sweeter Cake: Increase the amount of demerara sugar to 3/4 cup or 1 cup, depending on your preference.
• Spiced Cake: Add 1/2 teaspoon of ground cinnamon, nutmeg, or cloves to the dry ingredients for a warm, spiced flavor.
• Nutty Cake: Incorporate 1/2 cup of chopped walnuts, pecans, or almonds into the batter for added texture and flavor.
• Chocolate Chips: For a richer experience, include 1/2 cup of sugar-free dark chocolate chips.

FAQs (Frequently Asked Questions)

Q: Can I use regular all-purpose flour instead of spelt flour?
A: While you can substitute with all-purpose flour, the texture will be slightly different. Spelt flour adds a unique nuttiness and tenderness that regular flour may not provide.

Q: What is carob powder, and where can I find it?
A: Carob powder is a powder made from the roasted pods of the carob tree. It has a naturally sweet and slightly chocolatey flavor. It’s often found in health food stores or the natural foods section of grocery stores.

Q: How do I know when the cake is done baking?
A: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done.

Q: Can I freeze this cake?
A: Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight freezer-safe container. It can be frozen for up to 2 months.

Q: The cake seems dry. What could I have done wrong?
A: Overbaking is the most common cause of a dry cake. Ensure you’re not baking it for too long and that your oven temperature is accurate. Also, be careful not to overmix the batter.

Final Thoughts

Jo Ann’s Spelt-Carob Cake is more than just a recipe; it’s a reminder that healthy eating can be delicious and satisfying. Its unique blend of earthy carob, nutty spelt flour, and subtle sweetness creates a truly memorable dessert. I encourage you to try this recipe and experience the wholesome goodness for yourself. Feel free to experiment with variations and let me know what you think. Pair it with a cup of herbal tea for the perfect comforting treat. Enjoy!