Violet carrot cake

I met Félicie Toczé one Saturday in December while making some grocery shopping at Welcome Bio in Paris 11th arrondissement. I like Welcome Bio very much: it is a place that welcomes you in with a smile, literally! And so does Félicie’s food. I was attracted like a moth to a flame to the beautiful pinky girly colours of the vegan cake she had made for that event on Saturday. We chatted and shared common interests, in particularly about how eat healthy without giving up on taste. Félicie is consultant in nutrition and a professional cook specialised in healthy inspired recipes. It came all natural to me to ask her if she would like to share one recipe with Baci di Dama. I am very happy today to introduce you this fantastic recipe to make a gluten free, vegan cake packed with superfoods like violet carrots and purple corn. Merci Félicie!


Pre-heat the oven to 180°.

Take a springform pan – 15 cm of diameter. Put it aside.

Ina large bowl beat the eggs or, to make it vegan, the linseeds+silky tofu, with the olive oil and the sugar.

Add the flour and the baking powder little by little.

Add the carrots, the cranberries, the physalis and the chopped cashew.

Mix with your hands: this will help the carrots release their juice.

Put the olive oil in the pan and then sprinkle some flour all over it. Be careful that the flour covers all the surface of the pan.

Pour in the mixture and then put it in the over for about 40 minutes.

Verify if it is cooked with the help of a knife.

Take the cake out of the springform pan and let it cool down.


For the glaze:

100 gr natural tofu

100 gr silky tofu

3 tablespoons of blueberry powder

80 gr melted cocoa butter

30 gr agave syrup

Mix all the ingredients in a bowl. Pour them on the cake.


For the topping:

Chopped pistachio

Damask rose petals

Fresh mint

Yophilisées raspberries

Enjoy yourself by sprinkling them all over the cake as you like it the most.



– 2 eggs or 1 tablespoon of grinded linseeds with 6 tablespoons of silky tofu, previously mixed together
– 2 tablespoons of apple juice
– 100 gr coconut sugar
– 100 gr violet corn flour
– 50 gr coconut flour
– ½ grated tonka bean
– 20 gr cranberries
– 20 gr physalis
– 35 gr chopped cashew
– 200 gr grated violet carrots
– 1 pinch of salt
– 25 gr olive oil (infused with vanilla if possible)
– 1 tablespoon gluten free baking powder



Recipe by Félicie Toczé




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