Plant-based layered carrot cake recipe

These would also work as little individual cakes layered like I have or a single layered cake. If you don’t have all three flours it would work just as well with a gluten free flour mix.


130 ml olive oil
200 ml maple syrup
200 grams fine rice flour
100 grams oat flour
40 grams corn flour or potato starch
2 tsp psyllium husk, mixed into 3 tablespoons of water and left for 1 minute
2 tsp baking powder
1 ½ tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 tsp mixed spice
1 tsp salt
150 grams walnuts, finely chopped
200 grams grated carrot
150 grams grated parsnip
2 tsp cider vinegar
300 ml any plant-based milk
1 orange finely grated


1 ½ cups cashew nuts, soaked in boiling water for 2 hours
½ cup coconut cream, the hard stuff that collects at the top of the tin keep the liquid at the
bottom to put in a curry or soup. (Chantels brand is the best)
1 tablespoon lemon juice, or more to taste
¼ cup coconut oil, melted
2 tablespoons maple syrup, or more to taste

Cake method

  • Mix the oil and maple syrup together in a big bowl.
  • Then add everything else to the oil mixture and stir it together well.
  • Grease and line a tin 20 x 25cm or two round sandwich tins pour the mixture in and place in the oven.
  • It will take about 40 to 45 minutes to cook, when it is done take it out and leave to cool.

Icing method

  • Strain the cashew nuts and place them into a kitchen whizz or bullet with the rest of the ingredients. whizz it until it is smooth. Store in the fridge.
  • When the cake is cool you can cut it in half and ice the top of one half and then place the other half on top and ice the top of that half.
  • Or just leave it whole and ice the top you can decorate it with finely grate orange peel or whatever you are feeling like on the day.