Carob rosemary olive oil cake

I love rosemary. It adds a real subtle herb-y complex flavor to sweet and savory dishes and complements the other featured ingredients in the dish well. I have been baking a lot of chocolate cakes and thought I'd spice up my regular recipe by experimenting with carob, rosemary, and olive oil, and the results were DE-F***ING-LICIOUS. Enjoy (:

Ingredients

Dry

1/2 Cup Multigrain flour

1/2 Cup All purpose flour

1/2 Cup carob (or cocoa) powder

1/2 Cup Stevia+Sugar blend

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp sea salt

1 Tbsp Rosemary

Wet

2 tsp Vanilla extract

1/4 Cup Olive oil

1/4 Cup Applesauce

1/2 Cup Milk (or Nondairy Milk)

1 egg (or 1.5 tbsp flax seed for Vegan cake)

1/2 Cup boiling water

Frosting:
Mix Mascarpone and your favorite jam (I use fig jam) in a 2:1 ratio and dollop onto your slice of cake!

Directions:
1. Preheat Oven at 375 degrees F. Grease 8-inch round springform pan with olive oil (or pan of similar size).

2. Mix all dry ingredients in one bowl and mix all wet ingredients in a separate bowl. *Note: if making vegan cake, mix flax seed with dry ingredients and skip adding egg to wet ingredients.

3. Incorporate dry ingredients into wet until everything combined. THEN add boiling water.

4. Pour batter into oiled pan and bake for 35-45 minutes. Let cool for 30 min (if you're more patient than me).

5. Dollop a spoonful of mascarpone-jam icing and enjoy with a cup of your fave coffee beverage (or wine, shh)