Single Serving Healthy Carrot Cake – Vegan, Gluten-Free, Sugar-Free

There is something about mini or single serving desserts just makes them seem that much more appealing, right? A slice of cake is all well and good but a whole mini cake that is a single serving? 🙂 This can be two servings too… it wasn’t for me though. I had it with some coffee and it was enjoyable and satiating.


Single Serving Healthy Oat Carrot Cake
Cook time
Total time
Serves: 1-2
  • 1½ tbs oat flour
  • 1 tbs corn starch / arrowroot starch
  • 1 tbs xylitol / stevia
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp ground cloves, optional
  • ½ tsp cinnamon
  • pinch of sea salt
  • 1 tbs chia seeds w/ 2 tbs unsweetened almond milk
  • ½ tsp apple cider vinegar, optional
  • 1 tbs raisins
  • 1 tbs grated carrot
  1. Preheat oven to 350F. Add the oat flour, corn starch, xylitol, baking powder, baking soda, cloves and cinnamon and mix. In a small bowl, add the chia seeds with the almond milk and leave for a few minutes so it has time to thicken. Add the apple cider, raisins and grated carrot in with the dry ingredients and then add in the chia/milk mixture and mix everything together.
  2. I made my cake by using a silicone muffin tray and distributing the mixture evenly into two of the muffin cups. You could use ramekins too, but silicone is nice because things don't tend to stick. 🙂
  3. Bake for around 18 minutes. Remove from oven and allow to cool for a few minutes before removing them. I made a quick icing to go in between the two cake halves by just blending some xylitol, a small amount of carrot and almond milk. I also sprinkled some powdered xylitol on top as a healthy sugar free alternative to powdered sugar.






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  1. This could be the healthiest carrot cake I have ever seen and it looks absolutely divine!

  2. Thanks Angie! 🙂

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