Date posted: 04/01/2022

Callebaut vegan chocolate chip carrot cake

  • Serves 8
  • Timing: 1 hr
Votes: 8 Average: 3.8


Flax eggs 2
Vegan butter 120g
Grated carrots 150g
Callebaut 811 dark chocolate callets 100g
Everyday Favourites plain flour 150g
Baking powder 10g
Caster sugar 75g
Brown sugar 75g
Everyday Favourites ground almonds 25g
Everyday Favourites ground cinnamon 2g
For the icing
Plant-based cream 200ml
Zest of an orange
Callebaut 811 dark chocolate callets 100g
Cream cheese 250g


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  1. Make the flax eggs by mixing the flax powder with the water
  2. Add the butter and grated carrots
  3. Mix all the dry ingredients into the mixture
  4. Place into prepared cake tins and cook at 160°c in an 18cm cake ring, 4.5cm high for around 25- 30 minutes.
  5. Leave to cool
  6. To make the icing, place the cream and orange zest into a saucepan and bring to the boil
  7. Add in the chocolate callets and emulsify
  8. Allow to cool to 30°c and then fold through the cream cheese
  9. Cover the cooled cake with the icing
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