Carrot & sweet potato cake with citrus topping (gluten free, vegan)

A new cake was created. Interestingly flavoured with nuts and cinnamon with addition of citrus note in a bright topping.




  • 20g freshly ground gold linseeds (flaxseeds) + 100g hot water
  • 150g walnuts
  • 180g carrot
  • 100g sweet potato
  • 160g coconut sugar
  • 80g raisins
  • 1 litlle deseeded apple  (150g)
  • 80g ground buckwheat
  • 80gground oat flakes
  • 60g corn flour
  • 60g potato starch
  • 1 tsp ground cinnamon
  • 40g plant milk (oat)
  • 1 tsp gluten-free baking powder
  • 1 tsp baking soda + 1 tbsp aplle cider vinegar


  • 100g cashews (buttered)
  • 180g well refrigerated coconut cream*
  • 100g dried sulphur  free apricots  (these are dark)
  • juice of 1/2 lemon
  • 1 tsp natural orange extract


  1. Prepare a baking tray 23cm x 23cm lining it with baking paper.
  2. Grind linseeds and pour with hot water. Set aside and wait until jelly forms.
  3. Crush walnuts into small parts.. Use pulse mode in your blender.
  4. Make flour of buckwheat and oat flakes. Transfer to a bowl and mix all dry ingredients in it except baking soda : flours, nuts, cocnut sugar, cinnamon, baking powder.
  5. Place raw carrot, sweet potato and aplle in a blender and  chop finely.
  6. Add flaxseed jelly, plant milk, dry ingredients from a bowland a foam of soda and apple cider vinegar. Mix well.
  7. Eventually add raisins and stir.
  8. Bake for 1 hour in 160°C with circular and double-heater mode. Let it cool.
  9. Prepare topping blending all ingredients togather until smooth. Spread over the cake and put in a refrigerator to let it thicken.

Enjoy your meal!


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