Easy Vegan Dessert Recipe (Chocolate Carob Cake)
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.
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
Before you mix wet ingredients, 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.
Nutrition
Calories: 219kcal
Tried this recipe?Let us know how it was!