Vegan German Carob Cake

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)          

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.