How to Make Lebanese Carob Molasses Sfouf ~ Vegan Cake

  • on October 19, 2018

A Delicious Egg-free, Butter-Free, and Milk-Free Cake

The Lebanese Carob Molasses Sfouf

We call them Soufouf Debs El Kharroub, and they are super nutritious with Carob Molasses, and healthy light with no eggs, no butter, and no milk.

Our Carob Molasses are made from the concentrated juice of the carobs; dark brown pods of a wild tree that grows at middle altitudes between our coasts and mountains. Along with our Pomegranate Molasses, the Carob Molasses is always present in the Staple Cabinets or Rooms of our household. It was our main sweetener before the sugar made its way into our country. Today, it is still used as a healthy sweetener in our mountains and in some of our desserts, as well as a syrup with great healing values, and a dip and dressing when mixed with Tahini Paste: The Tahini Molasses.



This cake is made with no milk, no eggs, no sugar, and no butter. It’s as healthy as it can be, vegan with a light dry texture. It uses flour, carob molasses, baking powder, aniseed, water, and vegetable oil.

The pan is brushed with Tahini paste instead of butter. We top it with Sesame Seeds, and cut them in rows, hence the name of Soufouf.



Lebanese Vegan Carob Molasses Cake: Soufouf Debs El-Kharroob

Course Dessert
Cuisine Lebanese
Keyword Anise seeds, Baking Powder, Cake, Carob Molasses, Flour, Healthy Vegetarian Recipes, Molasses Cake, Non-Fattening, Sesame Seeds, Tahini Paste, Vegan, Vegetable oil
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 2 cups Flour
  • 1 cup Vegetable Oil
  • 1 cup Carob Molasses
  • 1 tbsp Baking Powder
  • 2 tbsps Sesame Seeds raw
  • 2 tbsps Aniseed (whole)
  • 1 tbsp Tahini Paste to brush the baking pan
  • 1 1/2 cup Water


  • Round Baking Pan of 25.5 cm (10-inch)


  1. In a small saucepan, pour the water, and bring to a boil. Add the aniseed, and leave it to boil for 1 minute. Set aside to cool, then strain the water. We are going to use some of that water for the dough. Discard the aniseed.

    Place the flour in a large bowl, add the oil and use your hands to mix them, and well. Pour the carob molasses and the baking powder, and mix well. Take 1 cup only of the aniseed water, and gradually add it to the mixture while whisking. Bring it to a smooth batter.

  2. Brush the baking pan with the tahini paste; bottom and sides. Transfer the cake mixture in, and spread it evenly.

    Also evenly, sprinkle the sesame seeds all over. Place the pan in the preheated oven and allow it to bake for 50 minutes. 

    Test with a toothpick 40 minutes through, and again at 50 minutes. 

  3. Remove the pan from the oven, and the cake onto a rack to cool at room temperature. 

    Cut the cake into small diamond shapes. Gently place them onto your serving plate, and enjoy them!


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