Carob Delight Cake


  • 4 c. unbleached all-purpose flour
  • 2 Tbsp. baking powder
  • 3/4 c. carob powder
  • 1/4 c. Roma
  • 1 1/2 tsp. salt
  • 1 1/2 sugar
  • 1 c. canola oil
  • 1 c. pure maple syrup
  • 1 12 oz. container Tofutti better than sour cream
  • 2 Tbsp. vanilla
  • 2 c. soy milk
  • 1/4 c. cornstarch + 1/4 c. cold water
  • 3 c. non-dairy whipped topping


  • 3 c. powdered sugar
  • 2 Tbsp. carob powder
  • 1 Tbsp. vanilla
  • 6 Tbsp. soy milk (3/8 c.)


  1. Mix all the dry ingredients together and make a well in the middle. Mix the cornstarch and cold water together and add. Add all the remaining liquids .
  2. Using an electric mixer, beat on medium high speed for about 10 minutes or until the batter is creamy.
  3. Spray three 9-inch pans with a vegetable oil spray. Put about a teaspoon of flour in each pan and shake the pan back and forth till the flour is all over the bottom of pan.
  4. Divide the batter between the three pans. Bake at 350 degrees for about 25-30 minutes or until it a toothpick is inserted in the middle of the cake and comes out clean.
  5. Remove from oven and let cool for about 5 min. Run a sharp knife around the edges of the cake. Invert cakes, stacking on a round serving platter or cake pedestal.
  6. When all three cakes have cooled put whipped topping on the bottom two layers. Frost top layer with Carob Frosting.
  7. To make carob frosting, mix all ingredients together until creamy. Frost the top of the cake to the edge so that the frosting drips down the side.
  8. Spread whipped topping around the edges of the cake and garnish with fresh raspberries.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.