German Carob Cake


  • 3 c flour
  • 2 t salt
  • 2 c sugar
  • 2 t baking soda
  • ¾ c canola oil
  • 2 c water
  • 2 T fresh lemon juice
  • 1 ½ c carob chips – melted


  • 2 ½ c shredded coconut
  • 1 ½ c brown sugar
  • 1 c chopped pecans
  • ½ c vegan margarine
  • 2 t pure vanilla
  • 1 ½ c Almond or Soymilk


  1. In a medium mixing bowl combine all of the dry ingredients.  In a separate bowl mix together all of the wet ingredients except the carob. 
  2. Add the wet ingredients into the dry ingredients and blend with an electric mixer until well mixed. 
  3. Melt carob chips, pour into the batter and mix another 2 minutes.
  4. Spray a 9 x 13 baking dish with a non-stick baking spray and pour the batter into it. 
  5. Bake at 350 degrees for 30-40 minutes or until a knife inserted in the middle comes out clean. Remove from oven and let cool.
  6. For frosting, combine all ingredients in a medium saucepan and cook over medium heat until mixture is hot and bubbly and slightly thickened, about 12 minutes.  Stir frequently to avoid burning. Pour hot mixture over cooled cake and spread evenly.


Browse Cook(s): Cinda Sanner
Browse Theme(s): Desserts Lunch or Dinner

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.