Vegan White Chocolate Covered Carrot Apple Layer Cake with Vegan Butter Cream Icing


  • 2 1/4 cups Cassava Flour
  • 1 cup Maple Sugar
  • 1 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Nutmeg
  • 2 tsp Cinnamon
  • Egg Replacement Equivalent to 1 Egg (We use Bob's Red Mill)
  • 1 1/2 cups Avocado Oil
  • 1 1/2 cups Grated Carrots
  • 1 Honey Crisp Apple, chopped
  • 1 cup Organic Apple Sauce
  • 1 tbsp Vanilla
  • 1 batch Vegan Butter Cream Icing (see below for recipe)
  • 1 1/2 cups or 1 bar Pascha Vegan White Chocolate
  • 2 tbsp Coconut Oil


  1. Preheat oven to 350°F.
  2. Spray and line with parchment paper two - 8 inch round pans.
  3. Whisk cassava flour in the bag and spoon into measuring cup from bag. Add to bowl.
  4. Add maple sugar, baking powder, baking soda, salt, nutmeg and cinnamon. Whisk and set aside.
  5. Prepare your egg replacement (We used Bob’s Red Mill). Set aside.
  6. In another bowl add egg replacement, avocado oil, carrots, chopped apple, apple sauce and vanilla mixing well.
  7. Gradually add the dry to the wet ingredients mixing until incorporated. This mixture has a thicker consistency. Not a batter that pours so don’t be alarmed.
  8. Add too prepared pans and bake until toothpick in center comes out smooth, about 30 minutes.
  9. Once cake is done, cool in pans for 10 minutes. Then remove from pans and finish cooling on racks.
  10. While cake is baking make the Vegan Buttercream icing and set aside.
  11. Once cake is completely cooled begin to ice the first layer. This layer of icing will be thicker than the top so keep this in mind.
  12. Add top layer and ice as smoothly as possible.
  13. Begin melting your white chocolate using a double boiler over low heat, stirring often.
  14. Once white chocolate is melted stir in coconut oil.
  15. Now pour over top of cake covering the entire top of cake as best as you can.
  16. Take a spatula and smooth the chocolate on the top.
  17. Put in refrigerator for 10 minutes and remove. Sprinkle white chocolate chips and cinnamon on top.
  18. Serve immediately or return to refrigerator. If in the refrigerator, take out about 30 minutes before serving. Enjoy!

Fun Tip: Sprinkle some white chocolate chips in between layers for that added YUM.

Vegan Butter Cream Icing


  • 2 cups Monk Fruit or Other Desired Sugar
  • 1 cup Vegan Butter
  • 1 tbsp Vanilla


  1. Add above ingredients to a bowl and mix well.

Video music by Pavel Bekirov

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