Carob Cake with Rich Carob Frosting

Carob Cake with Rich Carob Frosting

Carob Cake with Rich Carob Frosting

This luscious cake can grace a dinner party table and also be made into cupcakes that delight any child. For a double carob punch, frost with Carob Icing.


  • 2 cups soymilk
  • 2 cups pure maple syrup (or sweetener of your choice)
  • 1 cup extra virgin olive oil
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 2 teaspoons vinegar
  • 4 cups flour
  • 1 1/2 cup carob powder
  • 2 tablespoons baking powder
  • 2 teaspoons baking soda
  • Rich Carob Icing
  • 1 1/2 cup raw cashews
  • 1 pack of silken tofu
  • 2 teaspoons vanilla
  • 2 teaspoons almond extract
  • 1/2 cup maple syrup
  • 1/2 cup brown rice syrup
  • 3/4 cup carob chips


  1. Cake: Blend first seven ingredients in blender. In large bowl stir together last four ingredients. Add wet to dry and mix well. Pour in greased pans and bake for 35 minutes at 350 degrees. Cool and frost with icing. This will make two 9-inch pans or a 9x12, with some left over for a few cupcakes to freeze for later.
  2. Icing: Blend cashews, milk, vanilla, and almond extract in blender until smooth. Add maple syrup and brown rice syrup. If too thick add some soymilk. When blended well pour in small pot. Add carob chips and stir over low heat until melted. Chill overnight.


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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