This easy vegan dessert recipe uses carob powder as a secret ingredient to make it unique and full of flavor! This is the best eggless carob cake ever!
Recently, I came upon a new healthy ingredient for my sweet snacks and desserts. Have you tried carob powder? If you haven't tried it yet, I encourage you to do it! You'll be surprised what special flavor it has! And how healthy actually it is!
Have a craving for chocolate cake? How about some rich and tasty eggless carob cake? Definitely, there isn't chocolate in the cake although there is a layer of melted chocolate on the top. For this reason I named it chocolate carob cake. Carob powder coupled with cocoa and melted chocolate make every bite of this delicious homemade cake so lush and decadent!
This delicious vegan dessert is here to prove that you don't need eggs, dairy milk, or butter to create something sweet, flavorful, and decadent. Warning: This simple vegan cake is super addictive and so EASY to make! Moreover, it's spiced with carob and cocoa powder and so soft and chocolaty. Definitely, you want to make it asap!
What is carob powder?
Recently, I discovered this natural sweetener with a unique taste. I must tell you, I was surprised by how good it is! In fact, carob has a similar flavor to chocolate but is sweeter and less bitter. The powder has a pleasant, nutty flavor and a texture just like cocoa powder. Since then, I use it often in sweet vegan desserts and sweet baking projects. I like to spice up my smoothie bowls, muffins, pancakes, and cookies with this delightful sweet powder too.
More about Carob
Absolutely yes! Carob is vegan and you can use it as a cocoa powder alternative as well. Carob powder is often used as a natural sweetener in baked goods, oatmeal, or any warm vegan milk. It's luscious and has a unique taste. So, if you’re lactose intolerant or vegan, then you’ll be happy to know that carob is both vegan and dairy-free. Apart from being plant-based, carob is naturally sweet which makes it a good treat if you want to slim and lose weight.
It's equally important to realize that adding carob to your diet can provide you with many health benefits. Carob powder contains virtually no fat indeed. If you’re on a low-fat diet, carob powder is a good option. It is high in fiber, gluten-free, and caffeine-free. In addition, carob fiber is a rich source of polyphenol antioxidants. Because carob is naturally sweet, it can help satisfy your sugar cravings too. To point out, when you cook, you can substitute carob for chocolate in a 1:1 ratio.
Because of their similar taste, people often compare carob to chocolate. However, it’s a healthier version of chocolate. For example, carob has twice the amount of calcium compared to cocoa and is a caffeine-free and fat-free ingredient. Carob powder has a toasty, nutty flavor and a texture similar to cocoa powder. Surely, you shouldn't eat it on its own but feel free to add it to desserts, snacks, or drinks.
What do you need to make this easy vegan dessert recipe?
This chocolate carob cake is so easy to make. In fact, you need a few simple ingredients for preparing this delicious vegan carob cake:
- All-purpose flour - I used whole wheat flour
- Roasted carob powder
- Cocoa powder
- Granulated sugar
- Baking powder
- Flax eggs
- Melted coconut oil
- Pure vanilla extract
- Maple syrup
- Almond milk (or any plant-based, dairy-free milk like cashew milk or oat milk)
- Vegan dark chocolate
- Chopped hazelnuts for decoration
Time needed: 40 minutes.
How to make this easy vegan dessert recipe from scratch?
This yummy chocolate carob cake is so simple to make at home. Here are a few simple steps to make this vegan chocolate dessert. It tastes wonderful and it'll make your kitchen smell amazing too!
- Prepare the ingredients and the oven
First, start by preheating the oven to 180 C. Next, spray the pan with cooking spray or just grease it with a small amount of oil and set it aside. For the purpose of this recipe, I used a tart pan but you can use any other regular pan you have at home.
- Mix dry ingredients
Second, in a medium-sized bowl mix flour, carob and cocoa powder, sugar, and baking powder. Whisk well to combine.
- Mix wet ingredients
Third, in a bowl combine 2 flax eggs, coconut oil, almond milk (or any other plant-based milk like homemade cashew milk or oat milk), vanilla extract, and maple syrup. To emphasize, you should allow the milk and flax eggs to come to room temperature before mixing them with coconut oil thus preventing the batter from clumping. If the mixture gets clumpy simply put it in a small pot on the stove for 1-2 minutes on medium heat. In this way, everything will blend well together.
- Combine all ingredients
Next, gradually add wet ingredients into the bowl with dry ingredients, stirring constantly. Mix until all is well combined. Once the batter is made, gently pour it out in the cake pan and put it in the oven to bake.
- Bake the cake
Bake the cake at 220C for 15 minutes then decrease the temperature to 180C and bake for 20-25 minutes. To see if the cake is done make the "toothpick test". Insert a wooden toothpick or skewer into the center of your cake. The toothpick should come out clean. After removing your cake from the oven, let it cool slightly in the pan until you can transfer it to a cake plate.
- Make the chocolate covering (that doesn't crack when sliced)
Meanwhile, break the chocolate and put it in the heatproof bowl. Add the oil. Put the bowl over a pan with simmering water (the water should steam bun not boil). Allow the chocolate to melt, stirring constantly until the chocolate is smooth and melted. Then cover the cake with melted chocolate and decorate it with roughly chopped hazelnuts or other nuts per choice.
- Serve and enjoy
You can serve this easy vegan cake with carob flavor immediately! It’s hard to resist, I know, because it smells so good! Keep the cake loosely covered with foil or wax paper at room temperature for up to 4 days. Keep it in the refrigerator for up to a week. In my opinion, this cake tastes even better the day after you make it. The flavors are completely blended together! It's so soft and moist! Yum!
This easy vegan dessert with carob powder is:
- Rich and Chocolaty
- Dairy-free and Egg-free
- Simple and Easy to make in 1 Bowl
- 100% Vegan
- Uniquely flavored with carob powder
- Moist and satisfying
- So incredibly delicious!
Perfectly moist and chocolaty, this delicious vegan cake is the BEST cake ever! So, in my house, this unique chocolate carob cake recipe now holds that honor. In my opinion, the most important ingredient that really made this cake recipe come to life was the addition of sweet carob powder. Get your pack of carob powder without delay and make this extremely delicious cake right away!
📖 Recipe
Easy Vegan Dessert Recipe (Chocolate Carob Cake)
Equipment
- Cake pan
Ingredients
For the Cake
- 1 ½ cups all-purpose flour (I used wheat flour type 1100) For gluten-free cake use buckwheat, millet flour, or any gluten-free flour blend
- ⅓ cup roasted carob powder
- ⅛ cup organic cocoa powder
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ cup melted coconut oil you can use olive or sunflower oil
- 1 ½ cups almond milk use any plant-based, dairy-free milk
- 1 tablespoon pure vanilla extract
- 2 tablespoon maple syrup
- 2 flex eggs
For the Chocolate Covering
- 100 gr vegan dark chocolate
- ⅛ cup melted coconut oil you can use olive or sunflower oil
Instructions
- First, start by preheating the oven to 180 C. Next, spray the pan with cooking spray or just grease it with a small amount of oil and set it aside. For the purpose of this recipe, I used a tart pan but you can use any other regular pan you have at home.
- Second, in a medium-sized bowl mix flour, carob and cocoa powder, sugar, and baking powder. Whisk well to combine.
- Third. in a bowl combine 2 flax eggs, coconut oil, almond milk, vanilla extract, and maple syrup. To emphasize, allow the milk and flax eggs to come to room temperature before mixing them with coconut oil thus preventing the batter from clumping. If the mixture gets clumpy simply put it in a small pot on the stove for 1-2 minutes on medium heat. In this way, everything will blend well together.
- Next, gradually add wet ingredients into the bowl with dry ingredients, stirring constantly. Mix until all is well combined. Once the batter is made, gently pour it out in the cake pan and put it in the oven to bake.
- Bake the cake at 220C for 15minutes then decrease the temperature to 180C and bake for 20-25 minutes. To see if the cake is done make the "toothpick test". Insert a wooden toothpick or skewer into the center of your cake. The toothpick should come out clean. After removing your cake from the oven, let it cool slightly in the pan until you can transfer it to a cake plate.
- Meanwhile, break the chocolate and put it in the heatproof bowl. Add the oil. Put the bowl over a pan with simmering water (the water should steam bun not boil). Allow the chocolate to melt, stirring constantly until the chocolate is smooth and melted. Cover the cake with melted chocolate and decorate it with roughly chopped hazelnuts or other nuts per choice.
- You can serve this easy vegan cake with carob flavor immediately! It’s hard to resist, it smells so good! Keep the cake loosely covered with foil or wax paper at room temperature for up to 4bdays. Keep it in the refrigerator for up to a week. In my opinion, this cake tastes even better the day after you make it. The flavors are completely blended together! It's so soft and moist! Yum!
Notes
Nutrition
If you loved this delicious chocolate cake, you may like these vegan desserts too:
- Fluffy Blueberry Muffins
- Chocolate Peanut Butter Balls
- 10 minute Almond Pulp Cake
- Healthy Gluten-free Pineapple Muffins
- Quick Homemade Dark Chocolate
- Easy Blender Spinach Banana Muffins
Love this decadent eggless cake? Pin it for later!
Made this easy vegan dessert recipe? If yes, please rate it, leave a comment below, and share your photo on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen. I would love to hear about your experience and your comments just make my day!
Love, Marinela💚
Leave a Reply