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Cakes and Desserts

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Vegan Carob cake with Coconut filling Suitable for Vegans
Vegan Carob cake with Coconut filling

Ingredients for the sponge

• 300gr white flour
• 100gr sugar
• 50gr carob powder
• 1 tsp baking soda
• 1 Tbsp white vinegar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 120ml sunflower oil
• 475 soya milk

Ingredients for the filling

• 400ml soya yogurt
• 3 Tbsp sunflower margarine
• 120gr icing sugar
• 200gr dessicated coconut

Ingredients for the cover

• 90gr coconut oil
• 50gr carob powder
• 50gr honey


• Prepare the sponge by mixing all dry ingredients first, then add the liquid ingredients, adjust with soya milk if you need less or more, so make sure don't pour it all at once while whisking. Bake the sponge in a pre-heated oven for 25 minutes at 200C. Make sure the sponge is well cooked in the middle. I have used a ventilated oven so it cooks quite quickly. Let it cool down completely then slice it obtaining 3 disks.

• Prepare the filling by mixing all the ingredients and put in the fridge to make it set for an hour or so before filling the sponge disks.

• Prepare the cover and pour it over the cake. Sprinkle with dessicated coconut if you wish and put the cake in the fridge to let it set.

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