For the cake:

2 zucchinis, medium sized

3 carrots, medium sized (try using purple heirloom carrots which are quite sweet)

6 eggs (or use 3 eggs plus 1/2 cup chia seeds soaked in 3/4 cup water for 2 minutes to create a chia-egg)

10 Medjool dates, pitted

2 Tbsp organic goji berries (optional)

1 1/2 tsp sodium bicarbonate

1.5 cups ground almonds (or almond meal)


Process the 1.5 cups almonds until finely chopped and set aside. Wash the carrots and zucchini. Peel the carrots if they are not organic. Coarsely chop them and place in a food processor.  Process the carrots, zucchini, dates and goji berries until well chopped and consistent. Once done, add the eggs (or chia egg combo), sodium bicarbonate and almond meal. Process until a consistent batter.

Preheat oven to 175°C (350°F) and lightly grease and line a large cake dish with coconut oil. 

Place the entire mix into the bowl.

Bake for about 50-60 minutes (depending on oven). The cake is ready when a skewer or knife comes out clean. Remove from oven and cool before removing.

For the icing:

1/4 – 1/3 cup of organic coconut cream (adjust to suit)

4 Medjool dates, pitted

1/4 cup raw cashews

1 small avocado (or 1/2 a large)

1 tsp vanilla extract (not essence) 


Place all ingredients in a high powered blender or processor. Adjust coconut cream to suit your desired texture. Refrigerate until required and spread on the cake as desired. 


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