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Beetroot Carrot Cake

A great idea for a loved one's birthday! A Beetroot Carrot Cake with Violife Creamy frosting and blueberries! Go ahead, give in to the temptation!

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  • Prep time30 minutes
  • Servings12
vegan recipes to impress
dairy free desserts
recipe image Beetroot Carrot Cake
  • 200 g mixed beetroot and carrot, grated
  • ½ orange, zest
  • 95 g coconut flour
  • 70 g buckwheat flour
  • 100 g dehydrated coconut
  • 75 g coconut sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • ½ tsp cardamon
  • pinch of sea salt
  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 80 ml olive oil
  • 60 ml almond milk
  • 60 ml orange juice
  • 2 tsp apple cider vinegar
  • 2 packs Violife Creamy Original
  • 800 ml cans coconut milk (refrigerated overnight)
  • 1 cup icing sugar
  • 1 cup blueberries
  • Zest from 1 lemon
  • blackberries
  • fresh thyme sprigs
  • edible flowers
  1. Preheat oven to 180°C.
  2. Grease and line three 21cm round cake pans.
  3. Peel and roughly grate beetroot and carrots, stir in orange zest and set aside.
  4. Mix ground flaxseed and the 6 tbsp water and set aside.
  5. In a large bowl whisk together the flours, the coconut, the sugar, baking powder, bicarbonate of soda, cinnamon, cardamom and salt. Set aside.
  6. In a small bowl whisk together olive oil, almond milk, orange juice, apple cider vinegar and flax eggs. Set aside.
  7. Add the beetroot mix to the dry mix and then add the liquid mixture until combined.
  8. Evenly divide the mixture between the cake pans.
  9. Bake for 30 mins. Let cool.
  10. Add solid part of coconut cream to bowl.
  11. Add Violife Creamy Original and whisk until smooth.
  12. Add icing sugar and stir. Blitz the blueberries in a blender and fold into your frosting mixture.
  13. Once cakes are cool, spread frosting between the layers and sandwich one on top of the other.
  14. Decorate with blackberries, thyme sprigs and edible flowers.