Vegan Carob Cake
This recipe is excellent for those seeking a vegan, gluten free, egg free and dairy free alternative to the classic chocolate cake. Its wonderfully easy, made in one bowl and baked. If you wish to use standard self raising flour then please go ahead and for the chocolate lover please substitute the carob powder with a quality, organic cacao. Deliciously light and moist. A great cake for afternoon tea with your favorite cuppa.
Ingredients
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190g gluten free self raising flour
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180g coconut sugar
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1 heaped tbsp carob powder- or organic cacao
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1 tsp baking soda
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Pinch of salt- optional
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200mls warm water
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6 tbsp coconut oil
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1 tbsp fresh lemon juice- approximately a half
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1 tsp vanilla paste
Instructions
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Make cake:
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01 Place all the ingredients into a large bowl and mix well. Tip into a lightly oiled tin lined with baking paper. Bake until risen and cooked. Leave to cool in the tin.
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Assemble:
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02 Remove from the tin and place on cake on a cake board. Either serve as one layer or if baking two cakes, fill with fresh raspberries and assemble for a two tiered cake.
Notes
This cake can be a single stack or double up recipe for a 2 tiered cake using 7” or 8cm non stick tins. If Carob is not to your liking use quality organic Cacao powder. When baking a two tiered sandwich cake, fill the middle layer with fresh raspberries. Top with the second cake and dust all over with a mix of carob powder (or cacao) and coconut sugar.
