Carrot Cake Bread

carrot cake bread

I am so excited about this recipe! Carrot cake is such a classic and I love all the spices you can add to it to make it even more delicious. I used a mix of ginger, cinnamon and nutmeg to really enhance the flavour of this recipe and topped it with a creamy vanilla icing.



  • 1 medium carrot, grated
  • 2 medium ripe bananas, mashed
  • 2 eggs (can use flax seed to make it vegan)
  • 1/2 cup soy milk
  • 1/3 cup ground almonds
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 1/4 cup wholemeal bread flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/3 cup desiccated coconut
  • 1/2 cup chopped walnuts (optional)



  1. Preheat the oven to 180 degrees celsius and line a 1lb loaf tin with either baking paper or coconut oil to grease it. You can also buy silicon tins that work really well too!
  2. In a bowl, mash the banana, whisk the eggs, and add the milk, maple syrup and vanilla. Then add the cinnamon, ginger, salt and nutmeg.
  3. Add the flour, ground almonds, desiccated coconut and baking powder to the bowl and mix until combined. Fold in the grated carrot. If you’re using chopped walnuts, add those too!
  4. Pour the mixture into the prepared tin and bake for 30-40 minutes until knife comes out clean.

For the vanilla icing

  • 2 cups of icing sugar
  • 1 tsp vanilla extract
  • water
  1. Mix the icing sugar and vanilla extract in a bowl, and gradually add water until you achieve your desired consistency.
  2. Ice the bread once the bread is completely cool and top with a dusting of cinnamon (optional)



The best vegan lemon & coconut bread

lemon and coconut vegan bread

Are you ready for the best vegan lemon and coconut bread? Despite being absolutely delicious… It also provides great nutritional value! I have worked off of one of my previous recipes and made a few changes to enhance the flavours and achieve more of a ‘bread’ as opposed to a cake. I think I would go as far as saying that lemon and coconut are my two favourite flavours that go so deliciously together. I also made a sweet tasting icing to go on top of the bread (this is optional, as it also tastes great without the icing), and admittedly- this is more of a ‘treat’ as it is made with icing sugar. But still, it was a Sunday so we did decide to treat ourselves! I always use unrefined ingredients- so when whipping up some frosting/icing, I always go for this.

This bread is packed with zesty lemons…

  • Lemons are rich in vitamin C and other antioxidants
  • They support a healthy functioning immune system
  • They are great for skin health
  • They’re also a source of potassium and can help lower blood pressure levels


  • 1 3/4 cups of wholemeal spelt flour
  • 1/4 of a cup of unrefined sugar (I used muscovado)
  • 2 tablespoons of coconut oil
  • 1 1/4 cup of coconut milk (unsweetened)
  • 2 fresh unwaxed lemons (for zest and juice)
  • 1/2 a cup of desiccated coconut
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of bicarbonate soda

For the icing

  • 1 1/2 cups of icing sugar
  • 2 tablespoons of coconut milk
  • 1 tablespoon of lemon juice


  • Preheat the oven to 180 degrees celsius and line/ grease a 1lb loaf tin. I greased mine with a little coconut oil, however I also sometimes use baking paper to line the tin.
  • In a bowl, mix together the spelt flour and sugar. Then gradually add the coconut milk, and stir in until the mixture is combined. This can be stirred with a wooden spoon.
  • Then add the coconut oil (melted), the apple cider vinegar and the bicarbonate soda. The vinegar and bicarbonate soda will react together to ensure the bread rises correctly.
  • Gently stir in the desiccated coconut.
  • Grate the zest of one lemon and set aside. Now cut the lemon in half, and squeeze the juice into the mixture. Depending on how ‘lemony’ you want the bread to be, you can use the whole or half the lemon for fresh juice.
  • Now fold in the lemon zest that you grated, and pour the mixture into the prepared loaf tin.
  • This will need around 45- 50 minutes to bake. Try not open the oven whilst its cooking as it may not rise as well. Once baked (knife comes out clean) leave to cool for 10 minutes before removing from the tin.

For the frosting

  • Mix the icing sugar and coconut milk in a bowl until it is well combined.Then add the juice from half a lemon.
  • You can add more or less icing sugar depending on the consistency you want to achieve- For the thicker spread add more icing sugar and for more of a glaze, gradually add more coconut milk.


So there you have it- the best lemon and coconut vegan bread! Soft on the inside and crisp on the outside- I have definitely found that spelt flour is best for baking bread recipes!


You can also see another one of my healthy bread recipes here- vegan berry bread.

Berry Bread

Back again! And with a new healthy recipe! It has been a while since I actually baked because I’ve been making so many ‘snacky’ things at the moment, like my deliciously healthy raw balls; but as it’s Sunday and I had a bit more time to spare, I decided to get baking! I’ve developed this recipe using spelt flour– making the bread easy to digest. It is low in fat and contains good sources of protein, fibre, Vitamin B and minerals. It also contains high levels of manganese and phosphorus.

So to make this bread even more nutritious- I added plenty of antioxidants with fresh blueberries and raspberries. I also topped the bread with pumpkin seeds (you can read the health benefits here). This vegan loaf makes a great breakfast bread and/or is perfect to keep for up to 5 days for a healthy snack!


  • 2 cups of spelt flour
  • 1/4 of a cup of coconut sugar
  • 1 teaspoon of baking powder
  • 1 1/2cups of almond milk (unsweetened)
  • 1 tablespoon of coconut oil
  • 1 cup of fresh blueberries
  • 1 mashed banana (ripe)
  • 1/2 cup of fresh raspberries (mashed)
  • 1 handful of pumpkin seeds


  • Preheat the oven to 180 degrees celsius and grease a 1lb loaf tin with coconut oil.
  • In a bowl, combine the spelt flour, coconut sugar and baking powder.
  • Add the almond milk, making sure all the flour is mixed in, achieving a smooth mix. You can do this with an electric whisk but I like to use a wooden spoon. Then add the coconut oil and mashed banana- stir in well.
  • Add the cup of blueberries, and stir gently into the mixture.
  • Pour the mix into the prepared loaf tin.
  • In a cup, mash the fresh raspberries well, and drizzle along the top of the bread. Then sprinkle on the pumpkin seeds.
  • Bake in the oven for 1 hour (until knife comes out clean).
  • Allow to cool for 5-10 minutes before removing from the tin. Then enjoy!

Tip: Keep this bread in tupperware to keep it nice and moist throughout the week.


Chocolate orange loaf

I’m always on the look out for different ideas and inspiration in terms of the vegan recipes I develop. I like to play around with flavours and try out fresh new ingredients that go so deliciously together- whilst remaining healthy. So you probably know that I love chocolate, and you can read the great health benefits of using cacao in a previous blog post I did. So whilst deciding on a new chocolatey concoction, it then came to me: chocolate-orange. A flavour you can find in decadent chocolate boxes, and of course, terry’s chocolate orange! So then I thought, why not make a bread that flavour. I, myself have never come across a recipe like this one, so I was excited to start from scratch with a recipe that I was so unfamiliar with, and after a few tries, it turned out pretty tasty!

Chocolate and orange- a delicious combination, and despite how indulgent this vegan loaf is, it is surprisingly light on your stomach! I added walnuts to this recipe for some extra nutritional value. Although is this treat is a healthy one- moderation is key, and just because something provides us with nutritional value, doesn’t mean we can eat as much as we want. To achieve such an organic dark chocolatey flavour I used cacao powder, and mixed fresh orange-zest to mix for a fruity twist. This is a really great vegan bread recipe… I hope you enjoy!

Chocolate orange vegan loaf


  • 2 cups of self-raising wholewheat flour
  • 1/2 cup ground almonds
  • 1/2 cup of cacao powder
  • 1/4 cup of coconut sugar
  • 1 1/4 cup of soya milk
  • 1 tablespoon of coconut oil
  • 1/2 cup of chopped walnuts (plus extra for decoration)
  • 1 small mashed banana
  • 1 orange (for grated zest and juice)
  • 1 teaspoon of baking powder


  • Preheat the oven to 180 degrees celsius and grease a 1lb loaf tin with coconut oil.
  • In a bowl, combine the flour, sugar, cacao, ground almonds and baking powder. Gradually add the soya milk to the mixture until you have blended it smoothly. Then add the coconut oil and mashed banana.
  • Grate the orange skin and mix in the zest. Squeeze 2 tablespoons of juice from the orange. Then gently fold in the chopped walnuts.
  • Pour the mixture into the prepared loaf tin and line the top of the mix with walnuts (see pictures).
  • Bake in the oven for 1 hour- until the knife comes out clean. Once it is baked through, remove from the oven and allow the bread to cool for 10 minutes before removing from the tin.

This is prefect for sitting down with a cup of tea as an afternoon treat, and will stay fresh for up to 5 days. I find by keeping it in some sort of cake tin or tupperware it stays moist for a lot longer!