Carrot and date loaf with cinnamon walnut frosting (gluten-free, vegan recipe)


Well done mummy, you made a good cake – JD, 5

It can be incredible challenging to bake without gluten, eggs and dairy, but when you throw fruit or veg into the mix, it seems to become easier.

This week, inspired once again by Great British Bake Off, I made a gluten-free, dairy-free, egg-free, vegan-friendly carrot and date loaf with cinnamon walnut frosting.


It’s crunchy and chewy on the outside, soft and moist on the inside with just a hint of spice. Delicious. I’m really pleased with the result.

Here’s what to do to make your own.


For the sponge:

  • 175g Pure Sunflower Spread (or any vegan margarine)
  • 175g demerara sugar
  • 3 heaped tsp Orgran No Egg natural egg replacer
  • 6 tbsp water
  • 175g gluten free plain flour
  • 4 tsp gluten free baking powder (we used Doves Farm)
  • 1/2 tsp mixed spice
  • 150g carrots
  • 2 tsp pineapple juice
  • 75g dates

For the topping

  • 70g Pure Sunflower Spread (or any vegan margarine)
  • 1/4 tsp cinnamon
  • 1/2 tbsp – 1 1/2 tbsp soya milk
  • 250g icing sugar (powdered sugar)
  • 25g walnuts


  1. Preheat the oven to 180C fan assisted
  2. Beat together the spread and demerara sugar until well combined
  3. Mix the egg replacer with the water until smooth, then beat into the butter mix
  4. Sift in the flour, baking powder and mixed spice and fold through
  5. Grate the carrot and roughly chop the dates, then fold through the batter with the pineapple juice
  6. Transfer to a lined loaf tin
  7. Bake for 1 hour, then transfer to a wire rack to cool completely
  8. To make the frosting, beat together the spread with the sifted icing sugar, cinnamon and a little of the the soya milk – add the rest of the soya milk a little at a time if the frosting feels to stiff
  9. When the loaf is completely cool, spread the frosting on top evenly
  10. Chop the nuts roughly and sprinkle evenly over the frosting, patting gently to secure
  11. Eat!

Disclosure: we were sent some Orgran No Egg natural egg replacer (£2.69 for 200g, available in Holland & Barrett, Booth’s NI, Ocado, Amazon, Naturally Good Food and independent health food stores) to trial. No payment was received for this post. All posts are 100% honest.

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    • says

      Hi. Thanks for that – good spot! I’ve updated that now. Exactly how much you’ll need will depend on how watery your margarine is – some vegan ones are looser than others. I’d say add 1/2 a tablespoon, beat well and if it feels too stiff, keep add a little at a time until you get a good, spreadable consistency.
      Emily Leary recently posted…Foodie picks (3 Feb 2015)My Profile

  1. louise hale says

    Any ideas for converting the g to Tablespoon or cups? This sounds wonderful, but need some help with the conversions. Thanks!

  2. Kate says

    This cake is beyond delicious! Made this for a dinner party and everyone asks for the recipe! I’d love to find a way to make it into cupcakes…

  3. Bethan says

    This is great! Thank you for inventing this! :-) My toddler has egg and gluten allergies so making her a cake that tastes good is not easy. This is the first cake I’ve tasted that is genuinely as good as a normal one, if not better. Thank you!

  4. says

    considering how many ‘normal’ cake ingredients this cake is lacking, the finsihed result is fantastic! the carrot shreds add a lovely dash of colpur to each slice. i bet it is lovely and moist. i am also impressed at how high your loaf is.
    thank you for linking up x
    jenny paulin recently posted…My Week That Was #41 (Project 365)My Profile