Carrot Cake

Carrot Cake

Carrot cake has always been a guilty pleasure of mine, and a gluten free, vegan option has proved hard to come by. This one-bowl carrot cake is adored by vegans and omnivores alike. It may seem like a demanding recipe, but once you’ve gathered your ingredients, all you need is a large bowl and a baking dish to make it happen. We can assure you, it will be worth it!

Serves 16


  • 2 Flax Eggs (2 tbsp Flax Meal + 5 tbsp Water)

  • 1 Ripe Banana

  • 4 tbsp Olive Oil

  • 3 tbsp Maple Syrup

  • ⅓ Cup Coconut Sugar

  • Cinnamon

  • Salt

  • ½ Cup Vegan Milk

  • 2 Carrots

  • 1 Apple

  • ⅔ Cup Gluten Free Oats

  • 1½ tsp Baking Soda

  • ½ Cup Almond Flour

  • ½ Cup Rice Flour

  • ½ Cup Tapioca Flour

  • Coconut Oil

  • Cashew Cream Frosting


  1. Preheat the oven to 175ºC (350ºF).

  2. Make the flax eggs and set aside for a couple of minutes allowing the mixture to thicken.

  3. Mash your banana in a large bowl.

  4. Add flax eggs, olive oil, and maple syrup.

  5. Stir in the coconut sugar, a generous amount of cinnamon, and a pinch of salt.

  6. Pour your milk of choice into the bowl and stir to combine.

  7. Grate the carrots and apple directly into the bowl.

  8. Add your gluten free oats and baking soda.

  9. Mix in the almond flour, rice flour, and tapioca, continuing to stir to combine.

  10. Use some kitchen roll, or a brush to paint the inside of your baking dish (8 x 8 inches in size) with coconut oil. An alternative is to use parchment paper, but we tend to think it’s unnecessary.

  11. Pour batter into baking dish and bake for 40 minutes until golden brown. You should be able to pierce the centre of the cake with a fork and have it come out clean.

  12. Remove from the oven and allow to cool at room temperature before applying the frosting.

Aquafaba Swedish Pancakes

Aquafaba Swedish Pancakes

Cashew Cream Frosting

Cashew Cream Frosting