Fast and Easy Mini Carob Cake – Vegan and low in fat

If you’re looking for a very fast dessert that makes two servings / two mini cakes and will help satisfy a chocolate craving, then a mini carob cake might due the trick. It contains no chocolate, but if you’ve tried carob before, you know that is is quite chocolately. These are the perfect size and take under 3 minutes if done in a microwave. If you prefer to use an oven, they will still be relatively quick. They are very moist and great for someone not wanting to make an entire cake.

Serves: 1-2
  1. Get out a medium sized bowl. Add in the dry ingredients and mix. Add in the vanilla extract, applesauce and almond milk and continue to mix until everything is fully combined.
  2. Get out two microwavable cups or ramekins (what I used) and distribute half of the mixture into each one.
  3. Place both of the ramekins (or you can do each one separately) in the microwave and heat for around 1 minute 45 seconds - 2 minutes. Remove and check to see if there are anymore wet areas left. If so, pop back in the microwave for another 15-30 seconds. Allow to cool, cover and place in the fridge for at least 30 minutes. Eat out of the ramekin or remove onto a plate.
Makes 2 mini carob cakes. I entered the ingredients into Caloriecount and it came to under 100 calories for each cake (without the 1tbs carob chips). You can opt to make one larger cake instead of two.

A wonderful frosting for these is to make carob or chocolate avocado frosting by mashing a ripe avocado and adding in some carob/cacao powder and a sweetener of your choice and spreading it on top of the cake. It’s really delicious. 😉

I would prefer to do these in the oven, but it is currently broken. I suggest pre-heating your oven to 350F and try cooking these in ramekins for a few minutes and then check on them to see how far they have to go. Once I am able to use a working oven, I will see how long these take.


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  1. Hi there,
    i just sent you a facebook message explaining how i found your blog…i thought i would mention that here in case you don’t check it often. Love the blog!

  2. Hi there Anke – Thanks! I will check out your facebook message :o) –Clare

  3. Wow, this looks madly insanely amazing…

  4. Thank you Leanne! I love your website by the way! :o) –Clare

  5. I became allergic to chocolate about 7 years ago, but I still crave it quite frequently. I have been wanting to try carob but was unsure. The decadence of this cake made me put carob on my grocery list.

  6. Hi there Laura – I’m sorry to hear about the chocolate allergy. Actually, the reason I made this carob cake is because I cut out chocolate about 2 weeks ago to help my face clear up and wanted to see how a carob cake would turn out instead of chocolate and I prefer it to the cacao powder version! I hope you do try it.. I actually just made this recipe again a few minutes ago. Hope you enjoy it if you try it! –Clare

  7. […] November 8th, 2012 Clare This beautiful thing is basically a more glorified version of the Mini Carob Cake recipe. Adding cashew cream to anything just seems to take it to a whole other level. If you are […]

  8. Ordinarily I do not find out document about blogs, however I desire to declare that this kind of write-up very compelled my family to view plus get it done! The way of writing have been pleasantly surprised me personally. Thanks a lot, pretty nice post.

  9. ok when you put “1 tsp cane sugar / date sugar / coconut sugar” and “½ tsp egg replacer / baking powder” you mean either or right?

  10. Hi Devonne – Yes, I mean either or! 🙂

  11. Hi, thank you for beautiful post.
    Do you feel the taste of the apple sauce? Would it be same as apple puree? What can it be replaced by, egg?
    Please let me know, interested 🙂
    Thank you.

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