There’s never a bad time for cake, so this recipe is that perfect pivot from breakfast to an afternoon snack to post-dinner dessert. A rich batter of ground hazelnuts, shredded carrots, and warm spices is draped in a tangy lemon glaze for an easy loaf cake that just happens to be vegan. The inspiration behind it was one of our favorite treats when visiting London with our friends at Le Cordon Bleu: the Vegan Carrot Cake from alum Peggy Porschen in her extremely photogenic bakery. In addition to cupcakes and treats galore, this loaf cake was a true highlight!
If you’re giving this recipe a try, it’s truly one of the easiest and satisfying baked goods for a last minute sweet tooth. Feel free to tweak it as you please, swapping out other warming spices and using the non-dairy milk of your choice. Same goes with the garnish: toasted coconut and lemon zest would be equally stunning!
If you want to follow in Peggy Porschen’s footsteps, we’re giving a scholarship to Le Cordon Bleu to fulfill all of your culinary school dreams! Learn more and enter here!
Get the full recap on our trip to London with Le Cordon Bleu here!
- Nonstick cooking spray, for greasing the pan
- 13/4 cups spelt flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 cup shredded unsweetened coconut
- 3 large carrots, finely grated
- 1 cup hazelnut milk or almond milk
- 3/4 cup hazelnuts
- 1/2 cup pure maple syrup
- 1/4 cup unrefined coconut oil
- 2 teaspoons vanilla extract
- 1 large banana, chopped (about 1/2 cup)
- 11/2 cups confectioner's sugar
- 3 tablespoons lemon juice
- Rose petals, for garnish
- Corn flowers, for garnish
Preheat oven to 350°F and line a greased loaf pan with parchment paper. In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt and ginger to incorporate. Add coconut and shredded carrots and toss to coat. Set aside.
In a blender, combine hazelnut milk, hazelnuts, maple syrup, coconut oil, vanilla and banana, then blend until smooth. Pour over dry ingredients and fold until just incorporated. Pour into prepared loaf pan and spread evenly with a spatula.
Bake until golden and a toothpick comes out clean when inserted in the center of the cake, 50-55 minutes. Let cool completely, then transfer to a board.
In a medium bowl, whisk together confectioners’ sugar and lemon juice until smooth. Pour over cake and garnish with rose petals and corn flowers, then let sit for 15 minutes to set. Slice and serve.