I came across carob as a novel ingredient while exploring healthy options through reading, talking to practitioners, and talking with friends and family.  I immediately fell in love with it, and because carob was a substitute for chocolate (at least in my mind), I had to make a carob cake recipe.

This cake turns out so delicious…And to be honest, it surpassed beyond my expectations! Here, I’m going to share it with you.

You will also love Carob Brownies, Vegan Tiramisu, and Carob Muffins

carob cake recipe with a slice on a white plate

Why do I love this carob cake?

Everyone likes a treat, and this cake fits the bill for everyone.

  • It is quite simple and easy to prepare.
  • It is dairy- and gluten-free, as well as refined sugar-free.
  • It’s a delicious way to add carob into your diet. If you are allergic to chocolate, this is an excellent alternative.
  • Carob has a magical way of making you feel great while also allowing you to enjoy this sweet and delectable cake.
  • It’s made with coconut oil, so it’s flavorful and gives a nice touch to the cake.
  • The frosting is relatively stiff at room temperature due to the fats in the carob. If you gently warm the cake on the stove in a small pot over medium to low heat it turns into somewhat “hot fudge.”
  • It is an excellent dessert that you can prepare in advance as it stores well.
  • It’s the perfect holiday cake or clean-eating dessert.
  • As you can see in the pictures, this cake is rich, moist, and fluffy. It has everything you want in a cake.

I’m sure you want to grab a piece of it right now through the screen!

I will definitely make this cake again. 

Scroll down for the detailed recipe, but I suggest you do not miss out on reading the important information in the blurb if you want to make a perfect recipe every time!

What is carob?

Carob is a tasty and healthy chocolate alternative. The carob tree, also known as Ceratonia siliqua, contains fruit having pulp and seeds.  It has been used for health purposes for 4,000 years, dating back to ancient Greece.

In Algarve, Portugal, it is still a common tree. Carob pod pulp is dried and processed into a powder similar to cocoa powder.

Is carob healthy?

Yes! Although carob is often resemblance to chocolate because of the similar flavor. It is, nevertheless, healthier than chocolate.

  • Carob contains twice as much calcium as cocoa.
  • It doesn’t include any of the migraine-inducing compounds.
  • Carob is free of caffeine and fat.
  • It is high in antioxidants.
  • Carob, unlike cocoa, is naturally sweeter.

Including carob in your diet offer various health benefits. Carob is high in fiber and doesn’t have caffeine makes it a good food for people who have high blood pressure. People who want to lose weight can also use it as a chocolate substitute because it has very little sugar and fat. The high vitamin content is beneficial for eyes and skin health.

Carob, like cocoa, contains polyphenols, antioxidants that have been shown to lower the risk of cardiovascular disease.

Carob cake recipe:

This Carob Cake is quite simple and easy to prepare. You’ll require the following ingredients and steps to follow:

Ingredients

Dry Ingredients

  • 2 cups oat flour
  • ½ cup almond flour
  • 1 cup coconut sugar
  • ⅓ cup carob powder
  • 2 tablespoon arrowroot powder
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup almond milk
  • 3 tablespoons ground flax seeds
  • ½ cup coconut oil, melted
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract

Carob Glaze

  • 8 ounces vegan cream cheese
  • ½ cup maple syrup
  • 2 tablespoons carob powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

How to make a carob cake?

  1. Preheat oven to 375℉. Spray or brush a 10 cup bundt pan with oil, and set aside.
  2. Combine almond milk, flaxseeds, coconut oil, vanilla, and almond extract in a medium bowl.
  3. In a large bowl, whisk together oat flour, almond flour, coconut sugar, carob flour, arrowroot powder, baking powder, and salt.
  4. Stir the liquid ingredients into the flour mixture, and whisk with a handheld mixer until the batter is smooth and creamy.
  5. Scoop the batter into the prepared pan and bake for 35-40 minutes, or until a fork inserted in the cake comes out clean.
  6. Allow the cake to cool in the bundt pan for about 10-15 minutes.
  7. Place the cake on a serving plate by placing the plate upside down on top of the cake, then flipping over the bundt pan and gently hitting the bottom of the pan. Let the cake continue to cool completely.

How to make the glaze:

  1. Place vegan cream cheese, maple syrup, carob powder, vanilla, and almond extract in a high-speed blender, and process until smooth, scraping down the sides intermittently.
  2. Drizzle the glaze over the cooled cake, letting it drip down the sides. Cut into slices and serve.

Serving suggestions:

This gluten-free carob cake will undoubtedly brighten the day if you serve it at a special event, whether it’s for you, a friend, or a family member.

It tastes great with a cup of tea or coffee. Serve with a bowl of fresh cherries on the side. I also like to eat this carob cake without frosting.

Storing tips:

This cake can be kept covered at room temperature for up to 3 days. You can also freeze it for a month. Wrap it in parchment paper and foil, and put it in a zipper bag. Microwave for 1 minute to thaw the cake — it’s delicious warm!

Recipe notes:

These useful tips are worth remembering. They will assist you throughout the process!

  • The baking time may vary depending on your oven or bundt pan type.
  • Prepare your pan thoroughly to avoid the disappointment of the cake sticking to the pan or possibly tearing.
  • Don’t over-mix the cake batter. Once all of the dry and wet ingredients are well combined, stop stirring. Over mixing the batter results in a less fluffy cake.
  • Cool the cake completely before topping it with glaze.
  • I’ve used coconut oil in this recipe; however, you can also use canola oil or vegan butter.
  • I used almond milk to make this cake dairy-free, low in calories and fat. However, you can replace it with any other plant-based milk.

More vegan cake recipes:

Hummingbird Cake

Carrot Cake

Pineapple Upside Down Cake

Vegan Pound Cake

Pistachio Cake

slice of carob cake on a white cake stand

 Don’t forget to share your feedback in the comment section below if you like it!

If you enjoyed this post about Carob Cake and would love to see more, join me on YoutubeInstagramFacebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the Ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

 

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Healthier Steps.

Carob Cake on a white cake display play

Carob Cake

A delicious chocolate-like carob cake, topped with a carob glaze! Easy to make, and gluten, dairy, egg, and refined sugar-free.
5 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Carob Cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 12 servings
Calories: 349kcal

Ingredients

Dry ingredients:

  • 2 cups oat flour
  • 1/2 cup almond flour
  • 1 cup coconut sugar
  • 1/3 cup carob powder
  • 2 tablespoons arrowroot powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Wet ingredients:

  • 1 cup almond milk
  • 3 tablespoons ground flaxseeds
  • 1/2 cup coconut oil melted
  • 3 teaspoons vanilla extract
  • 1 teaspoon almond extract

Glaze ingredients:

  • 8 ounces vegan cream cheese
  • 1/2 cup maple syrup
  • 2 tablespoons carob powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions

Cake instructions:

  • Preheat oven to 375℉. Spray or brush a 10 cup bundt pan with oil, and set aside.
  • Combine almond milk, flaxseeds, coconut oil, vanilla, and almond extract in a medium bowl.
  • In a large bowl, whisk together oat flour, almond flour, coconut sugar, carob flour, arrowroot powder, baking powder, and salt.
  • Stir the liquid ingredients into the flour mixture, and whisk with a handheld mixer until the batter is smooth and creamy.
  • Scoop the batter into the prepared pan and bake for 35-40 minutes, or until a fork inserted in the cake comes out clean.
  • Allow the cake to cool in the bundt pan for about 10-15 minutes.
  • Place the cake on a serving plate by placing the plate upside down on top of the cake, then flipping over the bundt pan and gently hitting the bottom of the pan. Let the cake continue to cool completely.

Glaze and serving instructions:

  • Place vegan cream cheese, maple syrup, carob powder, vanilla, and almond extract in a high-speed blender, and process until smooth, scraping down the sides intermittently.
  • Drizzle the glaze over the cooled cake, letting it drip down the sides. Cut into slices and serve.

Nutrition

Calories: 349kcal | Carbohydrates: 42g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 336mg | Potassium: 154mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 150mg | Iron: 2mg