Fluffy, moist, and rich healthier chocolate carrot cake. Made with less sugar and high in fiber and whole grains. It is topped off with a creamy cashew orange frosting.
You may be thinking…chocolate…carrot cake? Yes. I have yet again found a way to sneak chocolate into any and all desserts. But trust me on this one it is completely worth it. Valentines day is right around the corner, so I had to.
If you’re not a huge fan of chocolate (ok, who are you?) feel free to omit the 1/2 cup cocoa powder and swap for more flour. Also, omit the chocolate chips and instant espresso powder.
What makes this cake so moist and fluffy is the addition of oil and shredded carrots. The carrots add a perfect amount of moisture to this cake to make it extra fluffy and soft.
There is less sugar than your traditional carrot cake with 3/4 cup granulated sugar. You may replace with coconut sugar, but taste may vary.
- Make sure to not forget the espresso powder. It emphasizes the rich chocolate flavor and overall makes for a delicious, decadent dessert.
- The addition of orange zest beautifully complements the carrot and chocolate combination. Adding a touch of brightness and zest to the dessert. It’s honestly kind of magical.
This Vegan Chocolate Carrot Cake is…
- Easy and simple
- Fluffy and moist.
- Oh so delicious!
Fluffy, moist, and rich Vegan Chocolate Carrot Cake. Topped off with a creamy cashew orange frosting.
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ⅔ cup granulated sugar
- ½ cup cocoa powder
- 2 tsp instant espresso powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 tsp orange zest
- ¾ cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- ⅓ cup vegetable oil
- 1 cup shredded carrots
- ½ cup chopped, dark chocolate
- 1 ½ cups cashews, soaked (in boiling water for 20 min)
- ½ cup non-dairy milk
- 3 tbsp maple syrup
- ½ tsp orange zest
Preheat the oven to 350°F. Line a 9×9" square baking dish with parchment paper.
In a large bowl, whisk together flours, sugar, cocoa and espresso powder, baking soda and powder, spices, salt, and orange zest.
In a separate bowl, combine milk and apple cider vinegar. Whisk to combine and let it sit for 5 min. Whisk in oil and vanilla.
Pour wet mixture into dry and stir to combine. Once almost all the flour is stirred in, fold in the shredded carrots and chocolate. Pour batter into the prepared baking dish.
Bake for 32-35 minutes until a toothpick inserted comes out clean. Allow to cool completely before frosting.
While the cake is cooling, prepare the frosting. In a high-speed blender, blend soaked cashews, milk, maple syrup, and orange zest until creamy. Frost cake once cooled. Sprinkle a bit of orange zest on top of cake. Cut into 12 even slices.