Black Walnut-Carob Cake

1-2/3 cups (8 oz.) sweet brown rice flour + 1-2/3 cups (8 oz.) buckwheat flour, or 1 lb. any whole grain flour; 1 cup carob powder, 4 tsp. cream of tartar, 2 tsp. baking soda, 2 tsp. dried mint, ground, 2 tsp. cinnamon, ground, 1 tsp. coriander, ground, 1 tsp. star anise, ground

2 cups apple juice, 1/4 cup corn or sesame oil, 1/2 cup silken tofu, drained

1 cup commercial walnuts, chopped, 1/2 cup black walnuts or hazelnuts, chopped

2 cups almonds, 1/2 cup carob powder, 2 tbs. cherry juice concentrate, 1 tbs. vanilla extract 1/2 tsp. liquid stevia or 2 tbs. honey, rice syrup, or barley malt, 1/4 tsp. cloves, 1/8 tsp. cognac extract (optional), 1/8 tsp. almond extract

1. Mix together wet ingredients.

2. Purée the wet ingredients in a blender.

3. Mix the wet and dry ingredients together. Don’t overmix.

4. Mix in nuts.

5. Press into an oiled baking dish.

6. Bake in a preheated 350° F oven 45 minutes or until an inserted toothpick emerges clean.

7. Meanwhile, mix the icing ingredients together in food processor, using the chopping blade, until the nuts are well-chopped (or mix by hand).

8. Remove the cake and cool on a rack.

9. When cool, top with icing.

Serves 4-6

Preparation Time: 60 + 45 minutes