Sweet Treats

            Carrot cake with cashew cream frosting


Happy Easter everyone!

I like Easter because it means spring for me. Everything starts to bloom, the days are longer and brighter

and I wake up every morning hearing the birds singing.

I also like it because of all the yummy Easter treats! Every year on Easter Sunday we are having a big brunch with lots of delicious things. And of course a carrot cake  needs to be there as well! I remember making a carrot cake almost every year and this time it's my second vegan one. But this cake is not only vegan, it is also refined sugar free (like all my recipes) and gluten free! A wonderful healthy treat and so delicious! This cake is not only juicy and tasty but does also look wonderful with its bright cashew frosting and topped with some walnuts and flower petals even more!




I used buckwheat flour for making that cake, not only so that it's gluten free, but also because I like the nutty taste. The eggs were substituted by a chia gel, made with coconut milk and I added a little apple cider vinegar. Of course the most important part of that cake are the carrots, which make it juicy and a special treat for all the Easter bunnies out there! Never forget the spices in a carrot cake because without it would definitely not be such a taste experience!

The frosting is the other amazing thing. It makes the whole cake even better. Soaked cashews are very useful for a perfect frosting and when using a high speed blender. As I love cashews this frosting is heavenly for me. The lemon inside makes it super fresh. I added oat milk, but you can use any other plant milk as well. Sweetener are agave syrup and coconut oil, a little vanilla added and a pinch of salt as well and that's it!

If there are leftovers you can store them in the fridge for some days.


Carrot cake with cashew cream frosting




for the cake:

1 cup coconut milk

1 tbsp apple cider vinegar

1/3 cup coconut oil

4 tbsp chia seeds

3 medium carrots

1/2 cup walnuts

1.5 cup buckwheat flour

1/2 cup coconut sugar

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1 tsp vanillla powder

1 tsp ginger


for the frosting:

1 cup cashews (soaked)

1/4 cup oat milk

1/4 agave syrup

2 tbsp coconut oil

1 tsp vanilla

2 tbsp lemon juice

1/4 tsp salt






1. Place the coconut milk (the liquid  part and one tbsp of the solid part) together with the apple cider vinegar and the chia seeds in a bowl, stir and set aside.

2. Mix the flour, the baking powder, baking soda, cinnamon, nutmeg, vanilla powder and ginger.

3. Grate the carrot, chop the walnuts and add them to the flour mixture.

4. Melt the coconut oil and stir it in the coconut milk-chia mixture which should have thickened by now.

5. Now add this to the other bowl and combine everything very well, until a nice, sticky dough has formed.

6. Spread some more melted coconut oil inside the baking pan and pour the dough inside. Place the cake in the pre heated oven and bake it for 1 hour at 180 degrees.

7. In the meantime prepare the frosting. Your cashews need to be soaked for at least two hours.

8. Place everything in a high speed blender and blend until your frosting is very smooth and no nut chunks are visible anymore. Start at low speed and gradually increase.

9. Remove the cake from the oven and let it cool down.

10. Cover it with the cashew frosting, and add some more walnuts on top.