Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) Gas 4.

Heat 250 milliliters/one cup of the milk in a large saucepan until hot but not boiling, then remove from the heat, add the carob ‘chocolate’ and allow to melt.

Mix together the remaining milk and the vinegar in a bowl and set aside for two to three minutes. Stir the melted carob until smooth, then add the vinegar mixture. Add the syrup, oil, and flaxseeds and whisk until combined.

Sift together the flours, carob powder, bicarbonate of/baking soda, baking powder, salt, and vanilla powder in a mixing bowl.

Slowly pour the wet ingredients into the sifted dry ingredients, mixing with a wooden spoon. Do not overmix but try to get a smooth mixture without too many lumps.

Spoon the cake mixture into the prepared baking pan and spread level with a spatula. Bake in the preheated oven for 30 minutes or until a skewer inserted in the middle comes out clean. Allow to cool completely in the pan.

For the carob glaze, mix the cornflour/cornstarch into four tablespoons cold water.

Put the milk, syrup, carob powder and agar in a saucepan and mix well. Bring to the boil, then lower the heat and simmer for a couple of minutes. Slowly add the cornflour/cornstarch mixture, whisking vigorously. Bring to the boil, then remove from the heat.

Pour the hot carob glaze over the cooled cake in the pan. Spread it with a spatula and allow to cool at room temperature for one to two hours.

Dust with carob powder and cut into slices to serve.