Vegan Carrot Cake

If you’re a fan of meal prep, then this recipe is great to cook at the beginning of a busy work week. It’s great as a grab-and-go snack, and a lot healthier than store bought cakes, that are packed full of additives and preservatives. I find you always have a little proud moment when you bake a cake from scratch!

By using whole wheat flour, many vitamins and nutrients remain intact, compared to white flour, which is heavily stripped of its nutrient value. One cup of whole wheat flour contains almost 60% of your recommended daily intake (RDI) of manganese.

Manganese has a lot of roles to play in the body, one of which is to help metabolize carbohydrates and fats. When metabolism is accelerated, you can more readily convert the food you eat into energy. Manganese also helps to absorb calcium, assists with the regulation of hormones, including the healthy functioning of the thyroid.

Almond meal is fantastic for boosting levels of vitamin E, magnesium and calcium. In fact, one cup of almond meal is going to provide you with over 100% of your RDI of vitamin E.

If you do have irregular periods, an increase in vitamin E in your diet, will help to get your cycle back on track. Vitamin E and has also been recognized as a powerful antioxidant and great as an anti-ageing agent. Of course almond milk also holds all of these great properties.

Just like whole wheat flour, buckwheat flour has been recognized as a good source of manganese, with over 30% of your RDI per cup. It also contains close to 30% of your RDI of copper per cup.

Copper is essential for energy production, healthy skin, and to help form red blood cells for immunity. Whole grains are all a great source of fiber, which is great for improving digestion and helps to absorb vitamins and minerals.

Omega-3 fats are essential to the diet, as they assist in a wide range of functions throughout the body, including cognitive function, protection against heart disease and creating strong and healthy bones.

Just half a cup of walnuts will provide you with over 220% your RDI of omega-3 fats. Walnuts are also a great source of manganese and biotin.

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Along with buckwheat flour, cashews are one of the richest sources of copper, with half a cup providing close to 200% your RDI!

It’s the healthy fats, fiber and abundance of vitamins and minerals found in both whole wheat flour and nuts, that make this carrot cake an excellent inclusion into your diet.

Vegan Carrot Cake

Made with whole wheat and a combination of gluten free flours, this vegan carrot cake it's so much lighter than the classic version, while also packed with fiber, omega-3 and essential minerals. Definitely a guilt-free dessert!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Vegan
Servings: 6
Author: The Awesome Green


  • For the Cake
  • 1 cup whole wheat flour
  • 1/2 cup almond meal
  • 1/2 cup buckwheat flour
  • 3 medium carrots grated
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 3 tbsp coconut oil
  • 1/2 cup almond milk
  • 2 tsp cinnamon powder
  • 1 tsp nutmeg powder
  • 1/4 tsp pink Himalayan salt
  • 1 tbsp apple cider vinegar
  • 3 tbsp pure maple syrup
  • 1 cup toasted walnuts crushed
  • For the frosting
  • 1 cup raw cashews soaked into purified water overnight, drained
  • 1/4 cup almond milk
  • 1 tbsp pure maple syrup
  • 2 tbsp coconut oil
  • 1 tbsp fresh lemon juice
  • 1/2 cup unsweetened coconut flakes


  • Preheat the oven to 175C/346F.
  • Grease a round baking pan with coconut oil and set aside.
  • In a large bowl mix the flours, baking soda and powder, spices, salt and walnuts.
  • Add the rest of the ingredients and whisk to incorporate.
  • Transfer the batter into the baking pan, and bake for 40 mins. Insert a toothpick into the center, if it comes out clean, it's ready!
  • Remove from the pan and let cool completely.
  • Add all the frosting ingredients into the blender and process to obtain a smooth cream.
  • Spread the frosting on top of the cake, garnish with coconut flakes and refrigerate for at least 1 hour before serving.



  • Ella
    March 11, 2018

    Hey. Is the coconut flakes in the icing or just for on top? X

    • Ana
      March 13, 2018

      The coconut flakes are for garnishing only!

  • Laura
    March 25, 2018

    Hi! This looks incredible! Is there any way I could make this gluten free? Thanks 🙂 x

    • Ana
      April 5, 2018

      I didn’t try making it gluten-free, but I think it might works by doubling the almond and buckwheat flours quantities, and adding a flax egg. Let me know if you try it!

      • Carrie Hughes
        December 22, 2019

        This recipe does not work. There is not enough liquid. I just wasted a batch, what a shame.

  • Christina
    May 8, 2018

    Is this recipe for two cake layers or do we need to double it to get the stacked cake look?

  • Rachel Irish
    January 4, 2019

    Same question as Christina! Also, what size baking tins do you use?

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