Featuring a pillowy-soft crumb and decadent profile, this quick and easy to make carob cake recipe is what every home and cafe needs. This is perfect for carob lovers and for those who need a chocolate-free treat. Don’t be fooled by its deceptively simple preparation because it has a lot going for it. It is vegan, gluten free, and refined sugar-free. Best of all, it is a one-bowl basic carob cake recipe!
Delectably good on its own or magical with any choice of frosting, each slice is wonderfully moist, light, fluffy and flavorful! In the recipe below, we listed half cup of freshly brewed coffee to further elevate the carob taste. However, if you’re crazy about deeper espresso notes, feel free to go heavy by intensifying the brew! Want more vanilla? You may add an extra teaspoon!
A simple carob whipped cream or carob buttercream would knock this cake out of the park! Just remember to use plant-based dairy products to keep everything vegan.
Vegan and Gluten Free Carob Cake
This recipe makes one layer of 6-inch round pan. Double the recipe to make a two-layered cake. For cafe settings, this carob cake can be baked and stored inside the freezer for 4-5 days. Allow it to thaw and warm it a little in the oven before using. As always, let it cool completely before frosting
- Choice of Flour. Please read the label of the flour package to ensure that it is completely gluten-free. If gluten-free all-purpose flour is unavailable, please use super fine almond flour as alternative.
- Natural Sweetener. If preferred, cane sugar or organic maple sugar can be used in lieu of coconut sugar.
- Carob Powder. The appearance and sweetness of the cake will depend on the type of carob powder that you use. Roasted carob powder tends to have a sweeter and darker in color profile. Raw carob powder lends a delicately sweet and slightly less dark in color profile. Whichever you decide to choose, just know that both taste amazingly good!
- Oil. If avocado oil is not accessible, please use extra virgin olive oil.
- Egg-free. There is no egg in this recipe. Please make sure that the applesauce is unsweetened to avoid ending up with a cloyingly sweet cake.
If being vegan is not a requirement, then feel free to use butter instead of oil and egg instead of applesauce.
Visit our Carob Cakes page for more cake recipes!
RECIPE: Carob Cake, Vegan and Gluten-Free
Equipment
- 1 Baking Oven
Ingredients
DRY INGREDIENTS
- 1 1/2 cups all-purpose flour, gluten-free
- 1/4 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 1/4 cup coconut sugar*
- 1 1/2 tsp baking powder
- 1/2 tsp salt
WET INGREDIENTS
- 1/2 cup unsweetened almond milk
- 1/4 cup unsweetened applesauce
- 1/4 cup avocado oil
- 1 tsp vanilla
- 1/2 cup freshly brewed, hot Arabica coffee
Instructions
- Preheat oven to 350F and lightly grease a 6-inch round cake pan with avocado oil.
- In a large bowl, add all the dry ingredients and mix until well-combined.
- Add the wet ingredients to the dry mixture except for hot coffee. Mix thoroughly.
- Pour in the hot coffee and mix batter for a minute or two.
- Transfer the batter into the prepared 6-inch round pan.
- Bake for 35-45 minutes at 350F. Or until it passes the toothpick/knife test.
- Allow the cake to cool completely before frosting.
Notes
For more homemade gourmet carob recipes using Australian Carobs, please visit CarobRecipes.com.
