Easy-Bake Carob Cake

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My boys love chocolate—I can’t recall either of them ever turning down a slice of chocolate cake. But now and then, for a sweet treat, I like to give them a little break from the usual chocolate-and-eggs cake batter and bake this delicious carob cake instead. It has its own naturally sweet, rich flavour that they enjoy just as much. My son loves making it too—sometimes sneaking in a little cocoa powder for a playful blend of carob and chocolate, and the cake still turns out beautifully every time.

This cake is wonderfully adaptable too. I’ve swapped in buckwheat flour for a gluten-free option and used almond milk when baking for guests with dairy sensitivities. It can be enjoyed plain, or dress it up and decorate it! It’s a flexible, family-favourite recipe that always seems to bring smiles—whether it’s made with chocolate, carob, or a little of both.

If you’re looking for more easy, moist, egg-free sweet treats, check out my Egg-Free Blueberry Muffins and Cranberry Orange Muffins for a tasty change of routine.

Carob cake with warm berries and fresh whipped cream with a playful smudge of berry sauce on top.

Easy-Bake Carob Cake

Yield: 1 layer cake (6-8 slices)
Prep Time: 5 minutes
Baking Time: 30 minutes

ingredients

1 cup all-purpose einkorn flour
½ cup raw cane sugar
⅓ cup carob powder, about 5 Tablespoons plus 1 tsp
1 tsp baking powder
½ tsp baking soda
¼ tsp cinnamon powder
⅛ tsp salt
⅓ cup melted ghee or butter (about 50 grams)
½ cup whole milk
½ cup hot water

Instructions

Preheat oven to 350°F (175°C).
Line a 7–8 inch round baking pan with parchment paper and lightly grease. Set aside.
In a mixing bowl, whisk dry ingredients, then add milk and melted ghee and mix with a wooden spoon.
Add hot water last and mix again until just combined. The batter will be quite runny—this is perfect.
Pour the batter into the prepared baking pan.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool slightly.
Enjoy warm on its own, or let it cool completely before decorating.
When we’re celebrating birthdays or special occasions, warm berries and fresh whipped cream are go-to toppings.

Variations

Chocolate-Carob Blend: For a half-and-half option, replace 2 tablespoons of carob powder with cocoa powder for a chocolatey twist.

Gluten-Free: Swap einkorn flour for buckwheat flour or your preferred gluten-free blend. The texture may be a bit denser but still delicious.
Dairy-Free: Substitute almond milk or oat milk for whole milk and use coconut oil in place of ghee.