• 3 flax eggs (3 Tablespoons ground flax and 9 Tablespoons of water)
  • 1/4 cup of avocado or melted coconut oil (see tip for an oil-free option)
  • 1/4 cup of unsweetened applesauce
  • 1/2 cup of date paste, maple syrup or brown sugar
  • 3/4 teaspoon of sea salt
  • 1.5 teaspoon of baking soda
  • 2 teaspoon of baking powder
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of pumpkin spice
  • 1.25 cups of non-dairy unsweetened milk
  • 1.5 cups of loosely packed grated carrot
  • 1.5 cups of almond flour
  • 1.5 cups of whole-grain flour
  • 3/4 cup of walnuts, chopped
  • 1/2 cup of unsweetened shredded coconut
  • 1/4 cup of raisins or currants
  • 1 batch of aquafaba whipped cream


  1. Preheat oven to 375° F, grease and flour a 9″ springform pan.
  2. In a large bowl, make the flax eggs by mixing the flax and water and let sit for 5 minutes.
  3. Add oil (if using), applesauce, date paste, maple syrup or brown sugar and stir well.
  4. Continue adding the remaining ingredients and stir well. The batter should be thick but pourable. If too thick, add more non-dairy milk, a couple of tablespoons at a time.
  5. Pour onto greased pan and bake for 40-45 minutes or until a knife comes out clean when inserted.
  6. Let cool and enjoy on its own or with vegan vanilla ice cream or vegan whipped cream.

Tip: for oil-free, replace oil with tahini, almond butter or apple sauce. Also, it can be made gluten-free by replacing flour with oat flour or all-purpose gluten-free flour.