Thank you Debbie for sharing her recipe with me, I have tried to make it for my friend's 26th birthday. They were all like it so so much.
Ingredients for the cake:
a. 3 cups whole wheat flour
b. 1/2 cup honey (I put about 2 tablespoons more in, it depends on you if you want it sweeter)
c. 3 tablespoons vanilla (i use the fake stuff, with no alcohol)
d. 1 teaspoon salt.
e. 2 tablespoons fake coffee (Roma)
(If you do not have any, don't worry. i have made it before with out it and it came out alright)
(If you do not have any, don't worry. i have made it before with out it and it came out alright)
f. 1/2 cup maple syrup
g. 2+1/4 cups water
h. 1/4 cup carob powder
i. 1/2 cup apple sauce or oil
(I have always used my own home-cooked applesauce. If you make your own applesauce, save the water that you cooked the apples in and use that water in the cake. that's what i do.)
j. 2 tablespoons baking powder
k. 1 tablespoon baking soda.
(The recipe does not call for baking soda, that is something that i put in myself. i think it makes it raise more. It is up to you if you want to use it. i always do.
Mix all the ingredients together and pour into a sprayed cake pan, bake at 350 F for 25 to 30 minutes. Cool for 15 to 20 minutes then top with nut frosting topping.
Ingredients for Nut Frosting:
a. 1 cup maple syrup
b. 1 cup coconut
c. 1/2 teaspoon salt
d. 1/2 cup water
e. 1 cup pecans & walnuts
f. 2 tablespoons cornstarch mixed with 2 tablespoons water
Toast coconut and chopped nuts in a 350 F oven for about 10 minutes, watch carefully so it does not burn, bring water and maple syrup and salt to a boil. Add cornstarch mix and stir until mixture dissolves and gets a little thick. Remove from heat and add the toasted nuts and coconut, stir all together. Frost cake while frosting is still warm.
