I found this recipe right on the back of the Chatfield’s All Natural Carob Powder I had. The only alteration I made was to take out the salt.  The recipe claimed to make 12 cupcakes but I had these mini baking tins about 4″ in diameter and it made 4 perfect little cakes.  If you’re experimenting with different sized baking tins, I recommend you only add on 5 minutes at a time if you find that a toothpick doesn’t come out of the center clean.  These little guys cook quickly!


  • 1 1/2 cups all-purpose flour
  • 3/4 cup organic raw cane sugar
  • 1/3 cup Chatfield’s Carob Powder
  • 1 tsp baking powder
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup water

Directions: Pre-heat oven to 350 F.  Sift together the flour, sugar, carob powder, and baking soda.  Add the oil, vanilla, and water.  Mix together, beating well.  Grease mini pans with Earth Balance Vegan Butter and fill 3/4 full.  Bake 25 minutes or until a toothpick comes out clean.

I frosted these little guys with peanut butter that I ground up right at my local health food store.  I like getting my peanut butter this way so I can be sure that nothing is added into it but roasted peanuts.  No oil, no salt, just peanuts!  The stickiness of it compliments the smoothness of the chocolate.  Be sure you have some dairy-free ice cream to cut the rich flavor.  Enjoy with family and friends!


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