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!
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.
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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
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.
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.
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.
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.
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
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.
Frequently Asked Questions (FAQ's)
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.
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.
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.
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.
Yes, you can bake this cake in a loaf pan. Adjust the baking time accordingly. It may take a bit longer to cook.
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
📖 Recipe
Carob Cake (Easy Vegan Dessert)
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
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.
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