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Vegan and gluten free carrot cake recipe

What could be better in winter than enjoying good cakes by the fire? Here is the recipe for vegan carrot cake of our yodista Salomé.

The list of ingredients to use for the Carrot Cake

- 2 tablespoons of chia seeds

- 6 tablespoons of water

- 100 g melted coconut oil

- 150 g almond powder

- 100 g of coconut powder

- 60 g cornstarch

- 60 g of xylitol 

- 2 tablespoons of baking soda

- 2 tsp vanilla extract

- 2 tsp cinnamon powder

- 1 tsp ground nutmeg

- 1 tsp ginger powder

- 130 ml of plant milk

- 2 tablespoons of lemon juice

- 3 tablespoons of almond puree

- 250 g grated carrots

- 50 g of crushed nuts

The list of ingredients to use for the glaze

- 1 can of coconut cream previously refrigerated for at least 24 hours

- 1 tablespoon of cold hard coconut oil

- 50 g of powdered sugar (or 50g of xylithol + 4 teaspoons of potato starch for a low glycemic index cake)

- 25 g grated coconut

- 25 g of crushed nuts or hazelnuts or even praline!

- Zest of half a lemon optional


Before making the recipe, remember to put a can of coconut cream in the fridge at least 24 hours before. 

- In a glass, mix the chia and water. 

- Melt coconut oil in a small saucepan over low heat.

- Preheat oven to 180 degrees.

- Mix all dry ingredients (from almond powder to ginger) in a large bowl.

- In a large bowl, combine the liquid ingredients: milk, oil, lemon, chia (and water) and almond puree. Mix well to dilute the almond puree.

- Then pour the liquid into the large bowl containing the dry ingredients.

- Mix well.

- Grate the carrots and crush the nuts before adding them to the mixture.

- Oil your mold with a little coconut oil then pour the preparation into it. Bake in the oven at half height for 50 minutes. Check the cooking with a knife.

- Once the cake is baked, let it cool for 15min before unmolding.

Glazing step

- Meanwhile, prepare the "frosting". To do this, remove the hard, white part of the coconut cream and put it in a large bowl. You can keep the "water" for smoothies!

- Add the sugar and coconut oil and beat with an electric mixer until smooth and thick. To enhance the flavor of the coconut, you can add the zest of half a lemon!

- If you make the frosting ahead of time, keep it refrigerated.

- Once the cake is nice and cold, add the frosting on top and sprinkle with shredded coconut and chopped nuts.

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