Go Eat Green

menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dessert

    Carob Cake (Easy Vegan Dessert)

    Published: Mar 14, 2021 · Modified: Apr 7, 2025 by Marinela Malcheva


    Jump to Recipe

    Vegan Carob Cake is an easy and delicious dessert recipe made with carob powder, creating a soft, moist, and eggless treat that's completely dairy-free.

    Finished with a rich melted chocolate topping, this 1-bowl cake is perfect for satisfying your sweet tooth with minimal effort.

    If you love carob powder, try my carob chia pudding—creamy, sweet, and perfect to start your day!

    Carob cake (easy vegan dessert).

    Vegan carob cake has quickly become a staple in my kitchen! I've made it countless times, and it never fails to impress. The spongy texture and rich, naturally sweet flavor of carob powder make it incredibly satisfying.

    It's surprisingly quick to make with simple ingredients, yet it tastes incredibly decadent. This completely plant-based cake, made with no milk or eggs, is a scrumptious and satisfying treat.

    If you’re looking for more tasty vegan dessert recipes, don’t miss my fresh apricot cake, almond pulp cake, and apple cinnamon cake.

    Jump to:
    • Ingredients
    • How To Make Carob Cake
    • Storage
    • Variations
    • Marinela's Tips
    • Frequently Asked Questions (FAQ's)
    • More Vegan Dessert Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Vegan carob cake ingredients.
    • All-purpose flour: I used all-purpose flour for a soft and fluffy texture, but whole wheat flour works well too if you prefer a heartier option.
    • Carob powder: This adds a rich, naturally sweet flavor to the cake.
    • Sugar: I used organic cane sugar, but I’ve also tried it with regular granulated sugar, and both work perfectly.
    • Oil: I used sunflower oil, but any neutral vegetable oil works just as well.
    • Vanilla extract: Adds depth and enhances the overall flavor.
    • Baking powder and baking soda: Fresh baking powder and soda are key for a perfectly risen cake.
    • Vinegar: Reacts with the baking soda to create a light and spongy texture—don’t skip this!
    • Hot water: Hot water helps dissolve any clumps from the carob powder.
    • Salt: A pinch of salt enhances all the flavors.

    Chocolate topping (optional)

    Vegan dark chocolate + coconut oil: This rich topping adds a decadent finish, but it’s optional.

    As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

    How To Make Carob Cake

    Dry ingredients for carob cake.

    Combine dry ingredients: Preheat your oven to 350°F (180°C). In a mixing bowl, combine the flour, carob powder, sugar, baking powder, baking soda, and salt.

    Vegan batter for carob cake.

    Add wet Ingredients: Stir in the oil, vanilla extract, vinegar, and hot water. Mix gently until just combined—avoid overmixing to keep the cake tender.

    Carob cake prepared for baking.

    Bake: Pour the batter into a lightly oiled and floured 8-inch round baking pan. Bake for 30-32 minutes, or until a toothpick inserted in the center comes out clean.

    Carob powder cake with dark chocolate topping.

    Add chocolate topping: Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely. Melt the chocolate with 1 teaspoon of coconut oil, spread it over the cooled cake, and dust with carob powder if desired.

    Simple carob cake for dessert.

    Slice and serve: Once the chocolate topping has set, slice and enjoy!

    Storage

    Room temperature: Store the completely cooled cake at room temperature, away from heat and direct sunlight, tightly covered with plastic wrap or aluminum foil. This will keep it fresh for up to 3 days.

    Freezer: To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then place in an airtight freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator

    Vegan carob cake dessert.

    Variations

    • Add spices: Add ½ teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, and a pinch of nutmeg to the dry ingredients.
    • Chocolate chip carob cake: Fold in ½ cup of vegan chocolate chips to the batter before baking.
    • Layered cake: Double the recipe to make two layers and sandwich them with vegan frosting, jam, or coconut whipped cream for a special occasion.
    • Gluten-free option: Swap the all-purpose flour with a 1:1 gluten-free baking mix for a gluten-free version of this cake.

    Marinela's Tips

    • Measure flour correctly: Spoon the flour into a measuring cup and level it off with a flat edge. Avoid packing it down or scooping directly from the container for accurate measurement.
    • Don't overmix: Overmixing the batter can lead to a tough cake. Mix just until the dry ingredients are moistened.
    • Use fresh leavening agents: Make sure your baking powder and baking soda are fresh, as they’re essential for helping the cake rise properly.
    • Prep your pan: Grease and flour your baking pan thoroughly to prevent the cake from sticking. This ensures the cake releases easily after baking, giving you a smooth, clean removal.
    Vegan carob powder cake.

    Frequently Asked Questions (FAQ's)

    What is carob powder?

    Carob powder is a sweet, plant-based alternative to cocoa powder made from roasted carob pods. It’s caffeine-free, dairy-free, and often used in vegan baking and drinks.

    Is carob vegan?

    Yes, carob is vegan and a great alternative to cocoa powder. It’s often used as a natural sweetener in baked goods, oatmeal, or warm vegan milk, offering a unique and luscious taste. Carob is both dairy-free and plant-based, making it perfect for those who are vegan or lactose intolerant. Plus, its natural sweetness makes it a great option if you’re looking for a lighter treat.

    What does carob taste like?

    Carob has a flavor similar to chocolate but is naturally sweeter and less bitter. Its earthy, caramel-like notes make it a unique and tasty alternative to cocoa.

    Can I make this cake without the chocolate topping?

    Yes, the cake is delicious on its own, and you can skip the chocolate topping for a simpler, lighter dessert. You could also dust the top with powdered sugar or carob powder for a lovely finish.

    Can I make this cake in a loaf pan?

    Yes, you can bake this cake in a loaf pan. Adjust the baking time accordingly. It may take a bit longer to cook.

    How to melt chocolate?


    Double boiler method: Place the chocolate in a heatproof bowl over a pot of simmering water, making sure the bowl doesn't touch the water. Stir occasionally until the chocolate is fully melted and smooth.

    Microwave method: Break the chocolate into small pieces and place it in a microwave-safe bowl. Heat in 20-30 second intervals, stirring in between, until the chocolate is melted and smooth. Be careful not to overheat it.

    More Vegan Dessert Recipes

    • Spirulina energy bites
    • Chickpea flour pancakes
    • Cinnamon tortilla cream cheese dessert
    • Banana chocolate chunk muffins
    • Pumpkin puree protein balls
    • Healthy date balls with walnuts coated in cacao powder on a plate for delicious vegan snack or dessert
      Vegan Recipe for Date Balls Without Coconut (5 Ingredients)
    • 3 Ingredient banana oatmeal chocolate chip cookies for breakfast.
      3 Ingredient Banana Oatmeal Cookes with Chocolate Chips
    • Eggless lemon and strawberry muffins (vegan).
      Eggless Lemon And Strawberry Muffins (Vegan)
    • Fudgy high-protein chocolate chickpea brownies (vegan and gluten-free dessert).
      Fudgy High Protein Chocolate Chickpea Brownies (Vegan & Gluten-Free)

    📖 Recipe

    Carob cake (easy vegan dessert).

    Carob Cake (Easy Vegan Dessert)

    Marinela Malcheva
    Vegan carob cake is an easy dessert made with carob powder, creating a soft, moist, and eggless treat that's dairy-free. Topped with melted chocolate, this 1-bowl recipe is a simple, delicious way to enjoy a plant-based treat.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Cuisine dairy-free, egg-free, Plant-based, Vegan, Vegetarian
    Servings 12 slices
    Calories 202 kcal

    Equipment

    • 1 8-inch round baking pan lightly greased and floured
    • 1 Mixing bowl
    • 1 Whisk

    Ingredients
      

    Dry Ingredients

    • 1 + ½ cups all-purpose flour
    • ⅓ cup roasted carob powder
    • ¾ cup cane sugar or granulated/brown sugar
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda you can use olive or sunflower oil
    • ¼ teaspoon salt

    Wet ingredients

    • 1 cup hot water
    • ⅓ cup sunflower oil or any neutral vegetable oil
    • 1 teaspoon white vinegar
    • 1 teaspoon vanilla extract

    Topping (optional)

    • 2.65 oz (75 grams) vegan dark chocolate
    • 1 teaspoon refined coconut oil

    Instructions
     

    • Preheat the oven to 350°F (180°C). In a bowl, mix dry ingredients.
      1 + ½ cups all-purpose flour, ⅓ cup roasted carob powder, ¾ cup cane sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
    • Stir in wet ingredients. Mix gently until just combined—don’t overmix.
      1 cup hot water, ⅓ cup sunflower oil, 1 teaspoon white vinegar, 1 teaspoon vanilla extract
    • Pour the batter into a lightly greased and floured 8-inch round baking pan. Bake for 30-32 minutes, or until a toothpick comes out clean.
    • Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Melt the chocolate with coconut oil in a double boiler or microwave. Spread it over the cooled cake and dust it with carob powder, if desired.
      2.65 oz (75 grams) vegan dark chocolate, 1 teaspoon refined coconut oil
    • Once the topping has set, slice and enjoy.

    Notes

    • Store covered at room temperature, away from heat and sunlight, for up to 3 days.
    • Wrap slices or the whole cake tightly. Freeze for up to 2 months. Thaw in the fridge overnight.
    • Spoon the flour into a measuring cup and level it off. Don’t pack it down or scoop it directly from the container.
    • Mix until just combined to keep the cake tender—don’t overmix.
    • Ensure your baking powder and baking soda are fresh for proper rising.
    • If you don’t have an 8-inch round pan, a square or loaf pan works too—just adjust the baking time.
    • Grease and flour your pan well to prevent sticking and ensure easy removal.

    Nutrition

    Calories: 202kcalCarbohydrates: 35gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 5gCholesterol: 0.01mgSodium: 132mgPotassium: 43mgFiber: 2gSugar: 22gVitamin A: 0.5IUVitamin C: 0.01mgCalcium: 33mgIron: 1mg
    Keyword carob cake, carob powder
    Tried this recipe?Let us know how it was!

    If you try this vegan carob cake, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.

    HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.


    More Dessert

    • Vegan blackberry banana bread.
      Vegan Blackberry Banana Bread (Moist and Fluffy)
    • Fluffy vegan oat flour pancakes with oat milk.
      Fluffy Vegan Oat Flour Pancakes with Oat Milk
    • Chocolate peanut butter date balls (no oats).
      Chocolate Peanut Butter Date Balls (No Oats)
    • Chickpea flour banana bread with chocolate chips (vegan and gluten-free).
      Chickpea Flour Banana Bread (Vegan & Gluten-Free)

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    A vegan food blogger, photographer, and recipe developer who is passionate about cooking simple, tasty, and budget-friendly recipes with wholesome God-given ingredients. Welcome to my vegan world! My goal is to share these delicious plant-based recipes with you so you can lead more healthy and happy lives!

    More about me →

    Popular

    • Healthy overnight oats for weight loss with frozen fruit and sliced banana.
      Healthy Overnight Oats For Weight Loss (Vegan)

    • Easy vegan scrambled eggs with chickpea flour (no tofu)
      Easy Vegan Scrambled Eggs With Chickpea Flour (No Tofu)

    • Cucumber vinegar salad recipe with red onion and sesame seeds. Easy vegan side dish.
      Cucumber Vinegar Salad Recipe (Weight-Loss Side Dish)

    • Unleavened bread for Passover.
      Unleavened Bread for Passover (No Yeast, 3 Ingredients)

    • Peach raspberry smoothie without yogurt or banana for weight loss
      Raspberry Peach Smoothie Without Yogurt (No Banana)

    • Best recipe for potato latkes without eggs or matzo meal. Easy, gluten-free , vegan pancakes.
      Best Recipe for Potato Latkes (Crispy No Eggs Vegan Pancakes)

    Footer

    ↑ BACK TO TOP

    About

    • Privacy Policy
    • Meet Marinela

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Go Eat Green

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required