Carrot and Zucchini Cake in a Jar

by Andrea Alf

Vegan & Gluten Free – Great for Picnics or Easter Invitations



10g linseed

1tsp chia seeds (optional)

1/4 tsp baking soda

70g walnuts

100g almonds

50g buckwheat

20g coconut flour

2tsp cinnamon

1/4 tsp nutmeg

1tsp baking powder

100g zucchini

120g carrots

50g apple sauce

80g maple syrup (or honey if not vegan)

80g coconut milk

60 coconut oil

1/4 tsp salt

zest of 1 organic lemon

1tsp vanilla essence



Preheat oven to 180C – oil jars or prepare muffin trays

Mill linseed 15 sec / speed 8 – set aside and mix with about 3 tbsp filtered water the chia seeds and baking soda.

Place walnuts in TM bowl and chop 2 sec / speed 4 – set aside.

Add almonds and buckwheat and mill 16 sec / speed 9 – set aside with the walnuts.

Chop zucchini and carrots 3 sec / speed 4.

Place all ingredients in the Thermomix and combine on reverse 6 sec / speed 4.5


Spoon mixture into the prepared jars and paper cupcake cases and bake 25 minutes or until toothpick comes out clean.


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If you want you can also top with the following icing:

100g desiccated coconut

2tbsp maple syrup

4tbsp coconut cream

3tbsp coconut oil

zest of 1 organic lemon or 2 drops essential lemon oil (I used doTERRA)

Place coconut oil in bowl and melt 40 sec / 50C / speed 2.

Add all other ingredients and combine 15 sec / speed 4 or until smooth.

Spoon on top of the cakes and decorate with walnuts.