Carob-Pumpkin Torte


  • 1¾ c. white wheat flour, or all purpose gluten-free flour blend
  • ¾ c. Florida cane crystals
  • ½ c. carob powder
  • 1 Tbsp. baking powder, aluminum free
  • 1 tsp. pumpkin pie spice
  • ½ tsp. salt
  • 1+1/3 cup soy, almond or coconut milk
  • 1 Tbsp. lemon juice
  • 15-oz can unsweetened pumpkin puree
  • ¾ c. organic brown sugar, packed
  • 2 Tbsp. ground flaxseed
  • 1 Tbsp. arrowroot powder
  • ¼ c. olive oil
  • ¼ c. agave nectar
  • 1 Tbsp. vanilla
  • 1 container Soya-too whipped topping, whipped and chilled


  1. Preheat oven to 350°.
  2. In a medium bowl sift together flour, cane crystals, carob powder, baking powder and pumpkin pie spice; stir with a wire whisk. Add the salt, arrowroot powder and ground flaxseed, stir ingredients together until blended.
  3. In a separate bowl combine milk and lemon juice; stir. Add the pumpkin, brown sugar, oil, agave nectar and vanilla and blend with a whisk. Add the liquid ingredients to the dry ingredients and stir together until smooth.
  4. Pour batter evenly into two round cake pans or 9 x 13-inch pan. Bake for 35-40 minutes or until inserted toothpick comes out clean. Remove from oven and cool for 10 minutes, then place on a wire rack until completely cooled.
  5. Divide whipped topping and smooth over cake, placing one layer on top of the other. Use remaining topping to cover top of cake. Drizzle with vegan caramel for a beautiful gourmet holiday cake. Sprinkle with carob powder or spice for garnish.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Desserts

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