So yesterday, I baked a cake for my friend's dog, Puchi. I used carob powder instead of cocoa powder because we all know that dogs are highly allergic to chocolate.
Please excuse the bad picture; I took this at night so the lighting sucks.
I did try the cake and it turned out well indeed; it was soft, moist, and delicious. I could tell a slight difference; cocoa powder is earthy, and have a deeper and richer flavour, whereas carob powder is mild, sweet, woody, and a little bit floral.
|Please stop torturing me with pictures! I wants food!|
I wouldn't mind using it at all in baking because it is delicious in a Red Velvet Cake. Puchi gave it his stamp of approval! Gave him 3 small slices and wanted some more; we had to stop right there because too much of anything is not good for anyone after all. Hehe.
|That would be me serving the birthday boy.|
What say you? Have you tried baking with Carob Powder?