Single Serve Carrot Cake (Vegan, Sugar & Gluten Free)

A single serve recipe is always a winner. Perfect for when you want a sweet treat but you don't want a 2 tier, 16 slice cake lying around for a week. Not only is this carrot cake recipe ideal for a single serve, it is also made that touch bit healthier, without sugar, so we could even call it breakfast if you so desired!

I made this gluten free by opting for buckwheat flour, but feel free to sub for oat or regular flour if you prefer!


  • 1/3 cup buckwheat flour (or oat flour)

  • 1/2 cup grated carrot

  • 1 tsp chia seeds

  • 1/2 tsp baking powder

  • 1/8 tsp ginger

  • 1/4 tsp cinnamon

  • 1 tbsp coconut yoghurt

  • 3-4 tbsp soy milk

Protein Frosting:

  • 1 tbsp vanilla protein powder

  • 2 tbsp coconut yoghurt


  1. Preheat oven to 180C. Line a small ovenproof dish with baking paper.

  2. Mix all cake ingredients into an oven proof dish until a thick batter forms.

  3. Cook for approximately 15 minutes until a skewer comes out clean. Allow to cool before slicing in half and layering with protein frosting.

  4. To make frosting, simply mix together yoghurt and protein powder until smooth.

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