Name: Carrot and Blueberry Loaf Cake (Vegan)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10
Cuisine: British
Ingredients: 240ml Natures Charm Oat Evaporated Milk; 60ml dairy-free milk + ½ tbsp apple cider vinegar; 100g coconut sugar; 70g caster sugar; 120ml (1/2 cup) light olive oil; 1 tsp vanilla extract; 2 tbsp ground flaxseed; 350g plain flour; 1 tsp baking powder; 1 tsp bicarbonate of soda; 1 tsp cinnamon; 1 tsp ground ginger; 160g fresh blueberries, tossed in 1 tsp flour; 60g walnuts, crushed; 1 large carrot, grated (160-200g once grated); A pinch of salt; ¾ tin Natures Charm Oat Whipping Cream, chilled; Fresh blueberries; Crushed walnuts

desserts

lunch & dinner

breakfast

Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

Hey!
I'm Amy

sweets & snacks

Scroll to Recipe

A moist, tender and delicious Carrot and Blueberry Loaf Cake with juicy berries and a dairy-free whipped cream topping. This cake is naturally vegan and loaded with Spring-time flavours and lots of fresh carrot.

Carrot cake is always a winner this time of year (going into Spring) but it also tastes great all year round, so make it whenever you have a leftover carrot. It’s moist, rich and tender with a spongey cake crumb, lots of juicy blueberries running through it, as well as crushed walnuts and spices. I have topped the cake with a dairy-free whipped creamy frosting which is so sweet and delicious, and creates a really luxurious experience while still being lighter, naturally dairy-free, egg-free and perfect for celebrations or some Sunday baking.

Slices of Carrot and Blueberry Loaf Cake — Carrot and Blueberry Loaf Cake

Why will I love this cake?

This cake is so good:

Moist, tender, fluffy and spongey
With warming spices
Packed with juicy blueberries
Loaded with fresh carrot
With added walnuts for texture
A great cake for Spring
Really delicious
Naturally dairy-free, egg-free and vegan
No strange egg replacers needed
Uses wholefood ingredients
Sweetened with coconut sugar
With nut-free options and GF too
Easy to make in one bowl
Topped with whipped oat cream
Can be made into muffins
Everyone will love a slice of this
Can be prepared ahead of time
Delicious all year round
Uses pantry staple ingredients

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.

Natures Charm Evaporated Oat Milk and Oat Whipping Cream

An unfrosted Carrot and Blueberry Loaf Cake — Natures Charm Evaporated Oat Milk and Oat Whipping Cream

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the cake:

Evaporated oat milk: this is from Natures Charm and is so thick and creamy and lends to a really moist and tender cake and other dairy-free evaporated milks will work (or swap for all dairy-free milk).
Dairy-free milk: like soya, almond, coconut or oat.
Apple cider vinegar: to curdle the milk and make a buttermilk to help bind the cake.
Coconut and caster sugar: the coconut lends a rich caramel-like colour and flavour while the caster sugar keeps the sponge light.
Light olive oil: instead of butter.
Vanilla extract: for flavour.
Ground flaxseed: to help bind the batter and add fibre.
Plain flour: to keep the cake moist and fluffy. I can imagine a GF plain flour blend will also work (with xanthan gum, or add ½ tsp of your own).
Raising agents: baking powder and bicarbonate of soda to make it light and fluffy.
Spices: cinnamon and ginger.
Fresh blueberries: these add so much juiciness, and you could use frozen berries, too.
Walnuts: for some texture inside and on top.
Carrot: grated to add lots of lovely specks of carrot.
Salt: for flavour.

A Carrot and Blueberry Loaf Cake on a wooden board — Carrot and Blueberry Loaf Cake

Sliced up Carrot and Blueberry Loaf Cake — Carrot and Blueberry Loaf Cake

And for the frosting:

Oat whipping cream: this is also from Natures Charm and like their coconut variety, whips up so nicely. Simply chill in the fridge and then whip up until creamy.

Is this cake nut-free and gluten-free?

This cake is easily nut-free if you omit the walnuts. To make it gluten-free, try a GF flour blend and use ½ tsp xanthan gum if your brand does not contain it.

How do I make this?

This cake is ready in a few steps:

Combine the milk and vinegar: and allow to curdle for 5 minutes.
Whisk together the wet ingredients: to combine.
Sift in the dry ingredients: and whisk until smooth.
Fold in the blueberries, walnuts and carrot: and pour into the tin (or see below for options to bake as muffins).
Smooth over the top: and bake in the oven for 1 hour or until well-risen and an inserted skewer comes out clean.
Cool for 10 minutes then lift out to cool fully: on a wire rack.
Whip up the cream and spread over the cake: and decorate.

How long will it last?

This cake will keep for 2-3 days in a sealed container in the fridge and enjoy at room temperature. You can freeze the cake without the frosting for 1 month and allow to defrost before topping with the cream.

A slice of Carrot and Blueberry Loaf Cake on a plate — Carrot and Blueberry Loaf Cake

Half eaten slice of Carrot and Blueberry Loaf Cake — Carrot and Blueberry Loaf Cake

What other recipes can I try?

For more cakes try: