Ingredients
- •Mini bundt pan (or you can make them as cupcakes)
- •1/2 cup Earth Balance (or your favorite butter substitute)
- •3/4 cup dark brown sugar
- •1/2 cup applesauce
- •1-1/4 cup wheat pastry flour
- •1/4 cup flax meal
- •1-1/2 teaspoons baking powder
- •1/4 teaspoon baking soda
- •1/4 teaspoon salt
- •1/2 cup POM Wonderful 100% Pomegranate Juice
- •2 handfuls carob chips
- Pomegranate Icing
- •2 cups powdered sugar
- •2 teaspoons pomegranate molasses (see recipe earlier in this post -- and you can use what you have left over for a recipe I'll post later in the week)
- •7 tablespoons pomegranate juice
Preparation
Step 1
•Preheat oven to 350 degrees F. Lightly grease your bundt pan (or line your cupcake pan).
•In the bowl of an electric stand mixer, cream together the Earth Balance and sugar on medium speed. Until fluffy -- approx. 4 minutes. Add the applesauce, beat well.
•In a separate bowl, combine the flour, flax meal, baking power, baking soda, and salt. I like to give mine a nice vigorous whisk to get it all incorporated.
•Add the dry ingredients to the creamed mixture, alternating with 1/4 cup of the pomegranate juice.
•Fold in the carob chips.
•Fill bundt pan about 2/3rds full. Same with cupcake, if you're doing it that way. And bake for 20 to 25 minutes. Until a toothpick inserted in the center comes out clean.
•Cool cake in pan.
Pomegranate Icing
•Stir everything together until smooth. You may need to add a bit more powdered sugar, consistency should be thick, but not too thick so you can't drizzle it.
•Wait until cakes have fully cooled (you might be able to tell I didn't wait long enough because the icing sank into the cake), then top off each one generously and refrigerate.