Vegan Chocolate Chip Carrot Cake

This vegan and gluten free carrot cake recipe offers big flavour, whilst remaining gorgeous to look at and delicious to eat. Transform a classic cake by adding Calleabaut’s 811 dark chocolate callets.

Vegan Chocolate Chip Carrot Cake

Ingredients Preparation
  • 150g
    plain flour
  • 25g
    ground almonds
  • 10g
    baking powder
  • 2g
    ground cinnamon
  • 75g
    caster sugar
  • 75g
    brown sugar
  • 150g
    grated carrot
  • 2piece(s)
  • 120g
    vegan butter

Icing

Ingredients Preparation
  • 250g
  • 1zest
    orange(s)
  • 200ml

Assembling

Mix the flax powder with the water
Add all of the wet ingredients
Add the grated carrot
Mix all the dry ingredients into the mixture
Place into prepared cake tins and cook at 160c in an 18cm cake ring, 4.5cm high for around 25- 30 minutes.
Leave to cool
To make the icing, place the cream and orange zest in to a saucepan and bring to the boil
Add in the chocolate callets and emulsify
Allow to cool to 30c and then fold through the cream cheese

Cover the cooled cake with the icing

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