Carob & Fig Cake

Author: Stacey Forsey

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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 Cake recipe

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


  1. In a blender or food processor, add the figs, coconut oil and ground almonds. Mix well until the mixture bulks together.
  2. Line a flan dish with baking parchment and grease the slides with coconut oil.
  3. 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.


  1. In the same stand/food mixer add all the filling ingredients and mix well.
  2. Scoop out the filling mixture and put on top of the base and spread evenly.
  3. Place the cake in the oven on 180C/gas 4 for 15-20 minutes until a knife runs clear.
  4. Leave to cool and cover the top with carob powder. I much prefer the cake the day after once chilled and set!

Written by

Stacey Forsey

Stacey Forsey is a successful businesswoman, cookbook author, artist, charity fundraiser, and well-loved star of The Real Housewives of Cheshire.

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