Carrot Cake | Deliciously Ella | Vegan | Gluten Free

This vegan carrot cake is one of my favourite recipes from The Cookbook, you’ll find it on page 193 and I hope everyone you make it for will love it. It’s gluten free, vegan, surprisingly simple and so delicious. The recipe is in the book and you’ll need the below to make it…

For the cake
– 400g buckwheat flour (or plain white flour)
– 1 teaspoon bicarbonate of soda
– 2 teaspoons baking powder
– 200g ground almonds
– 400g coconut or brown sugar
– 3 medium carrots (about 250g)
– 100g raisins
– 600ml almond milk
– 100g coconut oil

For the icing
– 250g cashews, soaked overnight (or for at least 4 hours)
– 7 tablespoons maple syrup
– 2 tablespoons almond milk
– 1 teaspoon ground cinnamon

Happy baking and happy Easter!! xx

Cake
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Tags: Cake, Carrot, Deliciously, Ella, FREE, GLUTEN, recipe, vegan
Categories: Vegan Recipe

Comments

Canine Crusader says:

This was our vegan Easter dinner desert. My cake rose as high as any two layer cake I've ever made. I'm a new vegan. The cake is delicious, the icing is a great addition and would be too much if it was all over the cake, imo. I never knew cashews could be so rich! I too added extra spices – all spice, nutmeg, ginger. And it wasn't hard at all to make. I baked mine at 350 for 35 minutes. A favorite for my recipe collection.

gliza x3 says:

hello, is ground almond same as almond flour? and has anyone made this cake using spelt flour instead of buckwheat?

HolisticHappyMe says:

This looks so delicious! I baking it like now 😀 Thanks for sharing ❤

Dunya Pureluck says:

i loved this my whole family loved it thank you

Ann Betsa says:

Can I omit the ground almonds? Someone help!

Fátima Flores says:

Hello. I need the recipe in cups please

Sarah Alessa says:

i just made this cake and it was delicious and so quick and easy! I halfed the amount of sugar and it was still very sweet. Also I put in ginger and some cinnamon and clove. Very nice.

Xenia Popov says:

Mine didn’t rise enough, quite disappointing

Sacha Anna Blackman says:

i just made this cake and it turned out more like a bread-ish texture, also the icying tastes horrible like sweet cashew nuts, ive added way more almond milk and lemon juice to make it more fresh that worked out well

Paulbany NY says:

What temperature?

Sylvain La Marco says:

👍😊I love your work. I’m on gluten-free diet as well. I’m using chestnut, buckwheat, coconut, millet or sorghum flours in my recipes. Feel free to check out my new YouTube channel “Sylvain La Marco”. https://youtube.com/channel/UCWGADCQnUHOqDQ7eXWV29bA