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Carob Chai Zap Cake

Ingredients

1-1/2cups all-purpose flour
3/4cups granulated white sugar
1/2cup Chatfield’s® Carob Powder
1tsp baking soda
1/2tsp salt
1cup strong brewed chai spiced tea*
1/2cup vegetable oil
2tbsp apple cider vinegar
2tsp vanilla extract

Instructions

In a large bowl mix together first 5 ingredients
In another bowl mix together remaining 4 ingredients
Combine the two mixtures. Stir to blend well.
Pour batter into large (about 10″ diameter) shallow round microwaveable baking dish that’s been buttered and is lined with buttered parchment paper.
Microwave on high for 7 minutes. If oven tray doesn’t turn automatically, rotate dish 1/4 turn twice while baking.
Leave baked cake in oven for about 5 minutes before removing. When cool, transfer cake to serving platter.

Recipe Notes

*Note: Or, substitute one cup plain water for tea in liquid mixture and to flour mixture add:

1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/8 teaspoon ground cayenne pepper
Optional:

-Sift powdered sugar on top of thoroughly cooled cake. Lovely if you make a stencil or use a doily as a stencil, just be sure cake is thoroughly cool, otherwise the sugar desgin will disappear.

-Split cooled cake horizontally, fill with layer of jam.

-Split cake horizontally and fill with a layer of softened ice cream. Freeze cake, serve frozen.