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Carob is a great alternative to cocoa powder and chocolate and makes for a wonderfully rich and aromatic cake when paired with jammy figs.
Vegan Carob & Fig Cake
Carob is a great alternative to cocoa powder and chocolate. I discovered my love of carob cake while on holiday in Portugal, and as carob is grown locally, it’s a typical Portuguese sweet dessert. After many attempts, it has become a family favourite.
For the base:
- 250 g dried figs
- 2 tbsp coconut oil
- 1 tbsp ground almonds
For the filling:
- 100 g coconut sugar
- 2 tsp bicarbonate of soda
- 2 tbsp apple cider vinegar
- 75 g coconut oil
- 60 g carob powder
- 25 g ground almonds
For the topping
- 1 tbsp carob powder
Base:
- In a blender or food processor, add the figs, coconut oil and ground almonds. Mix well until the mixture bulks together.
- Line a flan dish with baking parchment and grease the slides with coconut oil.
- Place the base mixture into the flan dish and spread to cover, with some of the base coming up the sides. I find using my hands is much easier.
Filling:
- In the same stand/food mixer add all the filling ingredients and mix well.
- Scoop out the filling mixture and put on top of the base and spread evenly.
- Place the cake in the oven on 180C/gas 4 for 15-20 minutes until a knife runs clear.
- Leave to cool and cover the top with carob powder. I much prefer the cake the day after once chilled and set!
