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Vegan and gluten-free carrot cake recipe

What could be better in winter than to enjoy some good cakes by the fire? Here's the recipe for vegan carrot cake from our yodista Salomé.

List of ingredients for Carrot Cake

- 2 tablespoons chia seeds

- 6 tablespoons water

- 100 g melted coconut oil

- 150 g almond powder

- 100 g coconut powder

- 60 g cornstarch

- 60 g xylitol 

- 2 tablespoons baking soda

- 2 teaspoons vanilla extract

- 2 teaspoons cinnamon powder

- 1 tsp ground nutmeg

- 1 tsp ginger powder

- 130 ml plant milk

- 2 tablespoons lemon juice

- 3 tablespoons almond purée

- 250 g grated carrots

- 50 g chopped walnuts

List of ingredients for the glaze

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

- 1 tablespoon cold hard coconut oil

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

- 25 g grated coconut

- 25 g of crushed walnuts or hazelnuts, or even praline!

- Zest of half a lemon optional


Before making this recipe, remember to chill a can of coconut cream for at least 24 hours. 

- Mix the chia and water in a glass. 

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

- Preheat oven to 180 degrees.

- Mix all the 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 purée. Mix well to dilute the almond purée.

- Pour the liquid into the large bowl containing the dry ingredients.

- Mix well.

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

- Oil your baking tin with a little coconut oil, then pour in the mixture. Bake at half-height for 50min. Check with a knife.

- Once the cake is cooked, leave to cool for 15min before unmolding.

Glazing step

- Meanwhile, prepare the "frosting". To do this, remove the hard, white part of the coconut cream and place 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. Add the zest of half a lemon to enhance the coconut flavour!

- If you prepare the glaze in advance, keep it refrigerated.

- Once the cake is cold, add the icing and sprinkle with shredded coconut and walnuts.

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