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Vegan Chocolate Chip Carrot Cake



Serves 8
Prep Time: 30 minutes
Cook Time: 30 minutes
054619 150g plain flour
070260 25g ground almonds
055610 10g baking powder
052791 2g ground cinnamon
054630 75g caster sugar
054671 75g brown sugar
DV0030 150g grated carrot
070397 2 Tablespoon Chia Seeds and 2 tbsp cold water
057584 100g Callebaut 811 Bitter Chocolate Callets (70%)
045602 120g Dawn Phase Vegetable Fat Spread
For the icing:
057584 85g Callebaut 811 Bitter Chocolate Callets (70%)
051218 2 Tbsp Cocofresh Coconut Oil
046046 115ml Alpro Almond Milk
057603 1 tsp Vanilla Essence
057607 ¼ tsp Almond Essence
057588 50g Barry Cocoa Powder
054660 200-250g Icing Sugar
DV0127 1 Large Orange (Zested)


  1. Mix the chia seed with 5 tablespoons water and leave to emulisify
  2. Add all of the wet ingredients
  3. Add the grated carrot
  4. Mix all the dry ingredients into the mixture
  5. Place into prepared cake tins and cook at 160c in an 18cm cake ring, 4.5cm high for around 25- 30 minutes.
  6. Leave to cool
  8. To make the icing, in a small saucepan, gently melt together chocolate, coconut oil and the zest of one orange until smooth and glossy. Remove from heat and slowly stir in the almond milk, vanilla, and almond extract. Mixture will thicken.
  9. Transfer chocolate mixture to a large bowl. Add cocoa powder and using a hand mixer (or your muscles) blend in 50g of icing sugar at a time until you’ve reached your desired consistency. If the mixture gets too dry, thin it out with a little more almond milk as needed. If the mixture gets too thin, add a little more icing sugar. You should reach a nice thick frosting texture between 200-250g of icing sugar.
  10. Cover the cooled cake with the icing