ElfyVegan Orange Cake with Carob: A Deliciously Sweet Twist
If you’re looking for a dessert that’s not only tasty but also plant-based, the Vegan Orange Cake with Carob is the perfect treat.
This delightful cake combines the zesty flavor of fresh oranges with the rich, earthy tones of carob, making it a unique addition to your dessert table.
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 20 min | 35 min | 180 min | 235 min |
The foundation
of this cake is a buttery vegan crust, which adds a satisfying crunch that complements the creamy filling. Made with silken tofu and soaked cashews, the filling is incredibly smooth and decadent, providing that creamy texture you crave without any dairy.
The addition of fresh orange juice and zest gives it a bright, citrusy flavor that dances on your taste buds, bringing a touch of sunshine to your day.
Carob powder, often hailed as a chocolate alternative, adds depth and a hint of sweetness without the caffeine found in chocolate.
This makes the cake a fantastic choice for anyone looking to indulge without the jitters. It’s a guilt-free dessert that doesn’t compromise on taste!
Not only is this Vegan Orange Cake with Carob easy to make, but it also impresses with its beautiful presentation.
Topped with a drizzle of melted dark chocolate and garnished with fresh blackberries and mint leaves, it’s a feast for the eyes as much as for the palate.
Perfect
for celebrations or a cozy night in, this cake is sure to become a favorite in your household. Whether you’re a long-time vegan or just looking to try something new, the Vegan Orange Cake with Carob offers a delicious way to enjoy a sweet treat while keeping things plant-based.
So, gather your ingredients, and treat yourself to this delightful cake!
Ingredients
For the crust
For the filling
For decoration
Instructions
Prepare the crust
Crush the vegan digestive biscuits into fine crumbs using a food processor.
Mix the crumbs with melted vegan margarine until combined.
Press the mixture firmly into the base of a greased 23 cm (9-inch) springform pan.
Chill in the fridge for about 15 minutes.Prepare the filling
Drain the soaked cashews and blend them with silken tofu, orange juice, maple syrup, orange zest, vanilla extract, carob powder, cornstarch, and a pinch of salt until completely smooth and creamy.
Pour the mixture over the chilled crust and smooth the top with a spatula.
Bake the cake
Preheat the oven to 170°C (340°F).
Bake the cake for 30-35 minutes or until the filling is set and firm to the touch.
Remove from the oven and allow the cake to cool completely.
After cooling, place the cake in the fridge for at least 2-3 hours (preferably overnight) to fully set.
Once set, drizzle with melted dark chocolate and garnish with fresh blackberries and mint leaves.
Enjoy, Good Appetite!
