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Parve
Easy
1 Hour
Diets 
Carob is native to the Mediterranean region but can now be found in stores everywhere – as powder, syrup, drops, spread, etc. It is sometimes used as a cocoa substitute as it tastes similar but contains no caffeine. These slices are sweet and full of carob flavor, and most people who have never tasted carob before say that it was love at first bite!
675 milliliters/3 cups plain soy milk
100 grams/3 and 1/2 ounces carob ‘chocolate’, finely chopped
2 teaspoons Tuscanini Apple Cider Vinegar
195 grams/3/4 cup brown rice syrup
150 grams/3/4 cup sunflower oil
1 tablespoon ground flaxseeds
415 grams/3 cups plus 2 tablespoons unbleached plain/all-purpose flour, such as Glicks
65 grams/ 1/2 cup plain wholemeal/whole-wheat flour, such as Shibolim
75 grams/3/4 cup carob powder, for dusting
1 and 1/2 teaspoons bicarbonate of/baking soda
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon bourbon vanilla powder or up to 1/4 teaspoon alcohol-free vanilla extract (brands of vanilla extract may vary in their strength, so start with a bit less and add to taste)
3 tablespoons cornflour/ cornstarch
550 milliliters/2 cups non-dairy milk, such as Gefen Almond Milk
170 grams/ 2/3 cup carob syrup or Gefen Pure Maple Syrup
180 grams/ 1 and 3/4 cups carob powder
1 teaspoon agar powder or 2 teaspoons agar flakes
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) Gas 4.
Heat 250 milliliters/one cup of the milk in a large saucepan until hot but not boiling, then remove from the heat, add the carob ‘chocolate’ and allow to melt.
Mix together the remaining milk and the vinegar in a bowl and set aside for two to three minutes. Stir the melted carob until smooth, then add the vinegar mixture. Add the syrup, oil, and flaxseeds and whisk until combined.
Sift together the flours, carob powder, bicarbonate of/baking soda, baking powder, salt, and vanilla powder in a mixing bowl.
Slowly pour the wet ingredients into the sifted dry ingredients, mixing with a wooden spoon. Do not overmix but try to get a smooth mixture without too many lumps.
Spoon the cake mixture into the prepared baking pan and spread level with a spatula. Bake in the preheated oven for 30 minutes or until a skewer inserted in the middle comes out clean. Allow to cool completely in the pan.
For the carob glaze, mix the cornflour/cornstarch into four tablespoons cold water.
Put the milk, syrup, carob powder and agar in a saucepan and mix well. Bring to the boil, then lower the heat and simmer for a couple of minutes. Slowly add the cornflour/cornstarch mixture, whisking vigorously. Bring to the boil, then remove from the heat.
Pour the hot carob glaze over the cooled cake in the pan. Spread it with a spatula and allow to cool at room temperature for one to two hours.
Dust with carob powder and cut into slices to serve.
From Vegan Baking: More than 50 Recipes for Vegan-Friendly Cakes, Cookies & Other Baked Treats by Dunja Gulin Photography by Clare Winfield © Ryland Peters & Small 2024 Purchase on Amazon.
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