Teeccino Vegan Carob Cake

Enjoy this healthy, vegan, guilt-free dessert with a cup of Teeccino. 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!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Baking
Cuisine: American
Keyword: sweet
Servings: 8 slices
Calories: 345kcal


  • 2 cups whole wheat flour
  • 1 cup white wheat flour
  • 1 cup sorghum flour
  • 1 cup Sucanat, Palm Sugar or Swerve
  • 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 add boysenberries or other berry of your choosing!

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
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

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