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Carrot and Lemon Cake with Bee Pollen

Get Baking This Delicious Cake using Our Bee Pollen and New Buckwheat Flour!

Makes an 18” cake


  • 1 ½ cups grated carrot (approximately 2 carrots)
  • 1 tbs ground chia
  • ½ cup orange juice (or water)
  • ¼ cup coconut oil – melted
  • ½ cup coconut syrup
  • ½ cup blanched ground almond flour
  • 1 cup buckwheat flour
  • Zest from a whole lemon and approximately 1 tbs lemon juice
  • 2 tsp ground ginger (or mixed spice if preferred)
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda



-Mix the chia and orange juice with the syrup, lemon juice and melted coconut oil and set aside.

-Mix the dry ingredients together in a large bowl, then mix the grated carrot through. Add the liquid ingredients and stir until evenly mixed and a soft thick batter is formed.

-Spoon the mixture into a prepared round cake tin and smooth the top with the back of a damp spoon.

-Bake at 180C for approximately 30 minutes until a skewer comes out clean and the top springs back a little when pressed.

-Allow to cool fully before glazing.

-To make the glaze; melt the cacoa butter and coconut oil together then add the syrup and lemon juice. Allow the glaze to set so that it is only just runny- ideally it will lay on top of the cake and not soak in. Sprinkle the bee pollen over the wet glaze. You could add a little coconut sugar on top for a crunchy topping.



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