Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Gluten Free and Vegan Carrot Cake

By Friday, December 27, 2013 , , , , ,

It was a bit of a last minute decision to bake a carrot cake for Christmas dessert. At about 11am on the 24th I suddenly decided that Christmas day was the perfect excuse to bake the carrot cake I had been planning to make for ages. And god I am glad I did.

This cake is ultra moist and decadent, packed full of plant powered goodness and nutrients. It's dense and satisfying, with juicy raisins and crunchy walnuts inside, and topped with a creamy maple coconut frosting that melts in your mouth. Not only is it delicious, but it looks amazing too!


Serves 6

You will need:

For the cake:

3 tbsps flaxseed mixed with 9 tbsps water
1/3 cup buckwheat flour
1/2 cup brown rice flour
2 very ripe bananas
1 cup fresh dates
3 finely grated carrots
1 1/2 tsps baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 tbsps coconut oil
1/3 cup raisins
1/3 cup walnut pieces

For the frosting:

1 can natural full fat coconut milk left in the fridge overnight (or a can of coconut cream instead)
2-3 tbsps pure maple syrup

Preheat your oven to 180C and combine the bananas, dates and coconut oil in a food processor until it forms a gooey syrup. Sift the flours, baking powder, baking soda and spices into a bowl, then fold in the banana-date syrup mixture until it forms a moist and gooey batter. Stir in the flaxseed and water mixture until well combined, then add the grated carrot, raisins and walnuts. Grease a small round cake tin and pour in the batter, then bake for approximately 40 minutes, or until lightly browned on the top.

For the frosting, put the can of coconut milk in the fridge overnight so that it can thicken and separate. Using a spoon, take the thick coconut cream off the top of the can and place into a bowl, leaving the coconut water in the can. Add the maple syrup to the coconut cream, and using a electric beater, whisk the coconut cream with the maple syrup until it forms soft peaks. Ice your cake with the maple coconut cream, storing any excess in the fridge for up to one week, and enjoy your cake!

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28 comments

  1. Love your recipes, pretty girl!! =) Wondering if I could use chia seeds instead of flax seeds in this??

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  2. Oh my! This looks absolutely amazing! I love carrot cake, but honestly I'm not really much of a cake eater as I find them too dry. This looks amazing though. I'll definitely be trying this out sometime. Thanks for sharing the recipe! :)

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    1. It's incredibly dense and moist, just like a carrot cake should be, so I hope you love it! :)

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  3. I love carrot cake and this looks lovely! The only problem is that I'm not the biggest fan of bananas. Is there a lot of banana-y flavour? :)

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    1. The bananas just makes it moist and sweet, you cannot actually taste the banana. If you wish you could use applesauce/mashed cooked apple instead, or even just double the amount of dates and add a little extra liquid until it forms the right consistency :)

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  4. is it okay is instead of the brown rice and buckwheat flour i just use whole wheat instead? and whole flaxseeds not flaxseed meal right? thank you siobhan,you're a pretty great gyal :)

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    1. I have no idea, sorry! I am gluten intolerant, so I never use wheat flour and I cannot predict exactly how it will turn out. You might need to adjust the amount of liquid used/cooking time if you modify the recipe. And it's milled flaxseed, not whole flax seeds :)

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  5. I made today this carrot cake !!
    super gooooooood !!
    love it!!
    thanks for this yummy recipe ~
    ;D

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  6. Would this work without baking powder and soda? Are there any alternatives for these?

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    1. It would work, but it won't rise as much, so I recommend using them :)

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  7. would it be a problem to use buckwheat only?

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    1. If you just used buckwheat it would be quite dense, you need the blend to make it realistic in texture :)

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  8. is the flaxseed mixture essential?

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    1. Yes, definitely. You need to make a flax or chia seed 'egg' mixture

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    2. what does it do exactly? like as a binding agent or does it make it rise?

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    3. cool thank you for the responses :) (i have made it twice now and it's frankly my favourite cake ever now i love you xxxxxxxxx)

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  9. This looks so lovely - think I'll make it this weekend! Just wondering how big your "small cake tin" is?

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  10. Hi Siobhan !
    I want to try your recipe but I'm french and we don't have these cups.
    Can you tell me how many dattes you use to make one cup please ?
    And I'm sorry for my english..
    Thank you !!

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    1. A cup is about 250ml in volume, so it is the size of a large fist. Maybe 10-15 dates?

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  11. hi siobhan, this looks lovely! is it possible to substitute the coconut oil for something else? I'm really looking forward to try this recipe out. :)

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  12. The cake looks so yummy. Could I use eggs instead of flaxseed? If yes how many?

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  13. hi siobhan, big fan of your blog! I was wondering where you buy baking soda? And is it the same bicarbonate of soda :-)

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    1. Hi Siobhan, can I make this in a tin for bread loaf? I'm not really a round cake person :) Thank you

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