Teeccino Vegan Carob Cake

Enjoy this healthy, vegan, guilt-free dessert with a cup of Teeccino. Made with unrefined Sucanat sugar and high antioxidant sorghum flour, this nutritious cake makes a perfect birthday cake for kids or anyone who wants to avoid chocolate but still enjoy that oh-so-desirable chocolatey flavor from dark roasted carob.
Thanks to Trish Magyar who submitted this recipe in our 2011 Summer Recipe Contest!
Course Baking
Cuisine American
Keyword sweet
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 slices
Calories 345kcal


  • 2 cups whole wheat flour
  • 1 cup white wheat flour
  • 1 cup sorghum flour
  • 1 cup Sucanat brand namsugar
  • 1 cup carob powder
  • 2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 2/3 cup unsweetened apple sauce
  • 2 tsp vinegar
  • 2 cups cold Teeccino brewed strongly


  • Preheat oven to 350F; butter and flour a 9 bundt pan.
  • Mix dry ingredients together.
  • Whisk wet ingredients into dry ingredients very hard for about 1 minute.
  • Immediately pour batter into prepared pan.
  • Bake 35 minutes or until knife tests clean, then cool.

Frosting Option 1

  • Spread strawberry all natural fruit jam over the top and sprinkle with shredded coconut.

Frosting Option 2

  • Blend the thick portion of canned all natural coconut milk or coconut cream with agave nectar or honey to sweeten.


Calories: 345kcal | Carbohydrates: 82g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 281mg | Potassium: 301mg | Fiber: 11g | Sugar: 33g | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg

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