Vegan Carob Roll Cake (Torta de Alfarroba)

🛒 Ingredients

• #Carob Sponge;
• 200 g all‑purpose flour,, 60 g pure carob powder,, 120 g coconut sugar or caster sugar
• 1 tbsp baking powder,, ½ tsp baking soda,, Pinch of fine salt
• 220 ml unsweetened plant milk (oat or soy works best)
• 80 g melted vegan butter or coconut oil
• 1 tbsp apple cider vinegar,, 1 tsp pure vanilla extract
• #Carob & Date Filling;
• 150 g soft medjool dates (pitted and chopped),, 50 g coconut sugar
• 100 ml thick coconut milk,, 2 tbsp carob powder
• 1 tbsp cornstarch mixed with 1 tbsp water.. 1 tbsp coconut oil

👩‍🍳 Instructions

1. 1

   Prep: Preheat oven to 170 °C (340 °F). Grease and line a rectangular baking tray (approx 30×20 cm). Mix plant milk with vinegar and set aside for 5 minutes until slightly curdled.

2. 2

   Make batter: In a large bowl, whisk flour, carob powder, sugar, baking powder, baking soda, and salt. Add curdled milk, melted vegan butter, and vanilla. Mix gently until smooth — do not overmix. Pour evenly into the prepared tray and bake for 20–25 minutes until firm to the touch.

3. 3

   Make filling: Simmer dates, coconut sugar, and coconut milk over low heat until soft. Mash roughly, stir in carob powder, then add the cornstarch mixture and coconut oil. Cook until thick and spreadable. Let cool completely.

4. 4

   Assemble: While the sponge is still warm, carefully spread the filling evenly over the surface. Roll it up tightly lengthwise using the baking paper to help you. Place seam‑side down and let cool fully.

5. 5

   Finish: Slice neatly when completely cold; the flavours will develop even more after resting for a few hours.