Enjoy a guilt-free slice of sweetness with this wholesome and delicious gluten-free, dairy-free carrot and almond cake


  • Coconut oil or butter for greasing the tin
  • Greaseproof paper to line the bottom
  • 3 oz buckwheat flour
  • 3 oz ground almonds
  • ¾ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp cardamon seeds
  • ¼ tsp ground nutmeg
  • Pinch black pepper
  • ¾ tsp salt
  • 4 oz sugar or coconut sugar
  • 130 ml extra virgin olive oil
  • 2 tbsp honey or agave syrup
  • 1 tsp vanilla extract
  • 5 oz finely grated carrot
  • 2 medium organic eggs (for vegan option replace with 4 tbs aquafaba)
  • For the cream icing
  • 5 oz cashews
  • 90 ml plant milk (oat or almond)
  • 2 tbsp lime juice
  • 1-2 tsp honey or agave syrup


  • Preheat the oven to 180°C/gas mark 4. Grease a 20cm cake tin and line the circle at the bottom with greaseproof paper and grease the paper.
  • Place the flour, ground almonds, baking powder, bicarbonate of soda, spice, salt and pepper into a mixing bowl and mix well ensuring there are no lumps.
  • Now take another mixing bowl and add the sugar/coconut sugar, olive oil, honey/agave syrup and vanilla extract. Whisk together until well mixed then add one egg at a time and whisk until well mixed and a bit fluffy.
  • Add the oil and sugar mixture to the flour etc and fold in with a large metal spoon. Now add the carrot and fold again.
  • Add the batter to the tin and bake for 40-45 minutes or when a thin skewer comes out clean.
  • Turn the cake out of the tin and place on a rack to cool.
  • For the icing make a lime cashew cream.

Cashew cream inspired by Lazy Cat Kitchen

  • Soak the cashews either overnight in cold water or in boiling water for 30 minutes (this worked fine)
  • Put the milk and lime juice into the food processor and then add the cashews. Blend until smooth. You will need to use the spatula to clean up a few times during this process. Now add the sweetener in small amounts and cream again.

Once the cake is cooled spread a thin layer of cashew cream over the cake and serve. Enjoy.