Carrot Orange and Walnut Cake (Vegan Gluten-Free)
This fluffy two-layered Carrot Orange and Walnut Cake has moist spiced sponges, a whipped orange coconut cream filling and topped with more nuts. This cake is the perfect Spring bake and is naturally egg-free and vegan.
I love a good carrot cake, and I have been really excited for Spring so that I can test out new carrot cake recipes. This one is so fresh and delicious, with lots of orange, fresh carrot, coconut for flavour and texture and contains walnuts and pistachios. The filling is light and fluffy whipped coconut cream, flavour with more orange zest, to make a really sunshine-y cake that’s easy to make in a few steps and makes me so happy to eat.
Why will I love this cake?
This cake is so delicious:
- Moist, fluffy and spongey
- Made with real wholefood ingredients
- With crunchy walnuts inside
- Topped and filled with whipped coconut cream
- Packed with real orange zest
- Topped with pistachios for colour and crunch
- Coconutty and delicious
- Great for Spring and all year long
- Made with real grated carrot
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free with nut-free options
- Easy to make in one bowl
- Looks stunning
- A real celebration cake
- Can be made ahead of time and decorated before serving
- Delicious for birthdays, parties or weekend baking
- Warmly spiced
If you already love the sound of this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourites and recommended products in the “shop the recipe section”.
For the cake:
- Plant-based milk and apple cider vinegar: when combined, this mixture curdles to form buttermilk. You can use any dairy-free milk like soya, oat, almond and coconut (from the carton).
- Caster and light brown sugar: having both sugars together balances out the sweetness, richness and texture. You can use coconut sugar, too, and the sponges may be slightly more dense.
- Sweetened condensed coconut milk: I use the Natures Charm sugar-free sweetened condensed coconut milk here and it adds so much moisture and makes the sponges delicious. You can use another sweetened condensed milk or use extra plant-based milk.
- Light olive oil: to add moisture to the sponges.
- Orange zest: this adds so much delicious fresh and vibrant flavour.
- Vanilla extract: for flavour.
- Plain flour: or use your preferred 1:1 gluten-free flour (with xanthan gum or add ½ tsp of your own) to keep the cake moist and fluffy.
- Ground flaxseed: this helps to bind the egg-free batter. You can also use chia seeds.
- Raising agents: baking powder and bicarbonate of soda.
- Spices: cinnamon, ginger and nutmeg.
- Carrot: grate the carrot and add into the cake to make the gorgeous colour and flavour.
- Walnuts: chop these up to add into the batter. If you are nut-free, swap for dried fruits like raisins or leave out.
- Desiccated coconut: for some texture and a little flavour inside.
And for the filling and decoration:
- Coconut whipping cream: I use the Natures Charm coconut whipping cream which is so luscious and soft and makes for the perfect cake filling. They also have an oat one which is lovely, or use dairy-free whipping crema of another variety.
- Orange: to flavour the cream.
- Flaked coconut: I prefer toasted flaked coconut for some colour and texture on top of the cake.
- Pistachios: I love the colour and crunch these add on top. If you are nut-free, leave these out.
Is this gluten-free and nut-free?
This cake is easily gluten-free, as long as you use 1:1 GF flour (with xanthan gum, or add ½ tsp of your own). To keep this nut-free, swap the walnuts in the cake for raisins or leave them off. Swap the pistachios on top for extra coconut.
How do I make this?
This cake is ready to go in a few steps:
- Combine the milk and vinegar: and leave for 5 minutes to curdle.
- Pour in the wet ingredients: and whisk until smooth.
- Sift in the dry ingredients: and whisk again until smooth and no specks of flour remain.
- Fold in the raisings, nuts and coconut: and stir.
- Divide equally between two cake tins: and smooth over the tops.
- Bake for 31 minutes: or until well-risen and an inserted skewer comes out clean.
- Allow to cool for 10 minutes in the tins: and then remove to cool fully on a wire rack.
- Whip up the coconut cream and orange zest: until fluffy.
- Spread one cake with the cream and top with the second cake: then spread with more cream.
- Decorate as you like: and slice to enjoy.
How long will it last?
This cake will keep for 3-4 days in a sealed container, in the fridge. You can freeze the sponges for 1 month, wrapped well, and allow to defrost before decorating.
What other recipes can I try?
For more Spring bakes:
- Raspberry Lemon and Coconut Loaf Cake
- Strawberry Crumb Cake
- Strawberry Orange Fluffy Vegan Rolls
- Orange and Rhubarb Loaf Cake
- Vegan Lemon and Blueberry Loaf Cake
Carrot Orange and Walnut Cake (Vegan Gluten-Free)
This fluffy two-layered Carrot Orange and Walnut Cake has moist spiced sponges, a whipped orange coconut cream filling and topped with more nuts. This cake is the perfect Spring bake and is naturally egg-free and vegan.
Ingredients
For the Cakes:
- 120ml plant-based milk + 1 tbsp apple cider vinegar
- 60g caster sugar
- 60g light brown sugar
- 40g sweetened condensed coconut milk
- 80ml light olive oil
- 1 orange, zested
- 1 tsp vanilla essence
- 200g plain or GF plain flour
- 1 tbsp ground flaxseed
- 2 tsp baking powder
- 1 1/8 tsp bicarbonate of soda
- Spices: 2 tsp cinnamon, 1 tsp ground ginger, ¼ tsp nutmeg
Add-Ins:
- 1 large carrot, grated (150g, once grated)
- 65g walnuts, chopped small
- 15g desiccated coconut
For the Frosting:
- 1 x 400ml tin coconut whipping cream, chilled
- 1 orange, zested
- 2 tbsp flaked toasted coconut
- 2 tbsp chopped pistachios
Instructions
- Preheat the oven to 160Fan/180ºC and line two 6-inch/15-cm round tins with parchment paper.
- Combine the milk and vinegar and leave for 5 minutes to curdle.
- In a large mixing bowl, add both sugars, the sweetened condensed coconut milk, olive oil, orange zest and vanilla and whisk to combine.
- Sift in the flour and add the flaxseed, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt. Whisk to a smooth batter.
- Fold in the grated carrot, walnuts and coconut and stir to combine.
- Divide the batter equally between the tins and smooth over the tops.
- Bake for 31 minutes, until well-risen, an inserted skewer comes out clean and they are golden brown. Cool for 10 minutes in the tins and then carefully flip out of the tins to cool fully on a wire rack.
- When ready to decorate the cakes, place all the contents of the chilled can of coconut whipping cream in a bowl and use a handheld or freestanding mixer to beat for 2-3 minutes until really fluffy. Add in ¾ of the orange zest and beat again for 1 minute.
- Place one cake on a plate and spread with half of the orange whipped cream. Smooth over and place the second cake on top. Cover with the rest of the whipped cream and then decorate with the rest of the orange zest, coconut and pistachios.
- Slice and serve straight away or save for later. Keep in the fridge in a sealed container for 3-4 days. You can freeze the sponges (without the frosting) for 1 month, wrapped well. Allow to defrost then continue with step 8.
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Stay in touch
I look forward to hearing what you think of this Carrot Orange and Walnut Cake so please let me know in the comments below. if you do make this loaf, I would love to see it! Please tag me in your bakes – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With carrot love x
p.s. this recipe was first made with Natures Charm and this blog post it not sponsored.
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I baked this cake and used buttercream made from plant based butter and coconut condensed milk… Brilliant recipe, lovely flavour.
I am so happy you loved the cake, and the photos looked amazing! Thank you for sharing it with me!