Ingredients

For the dough:

• 1 1/4 cups vegan milk (soy, almonds, etc.)
• 1 Tbs lemon juice (or apple cider vinegar or white vinegar)
• 2/3 cup oil
• 3 Tbs honey or honey maple
• 1 tsp instant cereal coffee granules (OPTIONAL)
• 2 1/4 cups plain flour (all-purpose)
• 3/4 cup sugar
• 4 Tbs carob powder (or unsweetened cocoa powder)
• 3 tsps baking powder
• 1 tsp baking soda

For the glaze:

• (Double to coat the sides too)
• 1/3 cup margarine/vegan butter
• 1 2/3 cups powdered or icing sugar
• 4 Tbs carob powder (or cocoa powder)
• 2 Tbs water

Preparation

1. Preheat the oven to 340º F.
2. Lightly grease 2 round baking pans (8 inches).
3. Add the lemon juice (or vinegar) to the milk and set aside to thicken and "curdle" slightly in the buttermilk.
4. In a container mix the oil, honey and grain coffee granules.
5. Sift the flour, carob, sugar, baking powder, and baking soda into a large bowl and mix.
6. Pour the milk and oil mixture over the flour mixture and stir well until it becomes a smooth dough.
7. Divide the mixture between the two prepared pans and bake for 30-35 minutes or until a skewer or toothpick inserted comes out dry.
8. Let the cakes cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
9. Meanwhile, to make the cream, beat all the ingredients with an electric mixer until smooth. When the cakes are completely cool, sandwich together with half of the pastry cream (Note: Coconut oil tends to leave a few small lumps even when blended with the rest of the ingredients. Using a fork, help break up these lumps and continue beating until you achieve a smooth and creamy consistency).