A fabulous traybake – gluten free and vegan and deliciously moist. The addition of light olive oil keeps the cake soft and moist and prevents it drying out during cooking. Top with a low sugar cream cheese frosting for an indulgent tasting treat. I have used xylitol in the cake to keep the sugar down but you can replace this with regular sugar or coconut sugar for a richer taste.

Matcha Chocolate Protein Bites


Serves 16

Preparation Time: 10 minutes

Cooking Time: 35 minutes


What’s Good About It?

Using light olive oil is a great way to keep gluten free cakes lovely and moist while including plenty of monounsaturated fats.


  1. Preheat the oven to 180C, gas mark 4.
  2. Grease a line a traybake tin or 20cm square tin.
  3. Finely grate the carrots – I used the grater attachment of the food processor
  4. Place the sugar or xylitol in the food processor with the dairy free milk and olive oil. Beat well to combine.
  5. Add the dry ingredients and beat the mixture until smooth.
  6. Add the carrots and vanilla extract  and briefly mix – you want a little texture.
  7. Pour the cake mixture into the tin and smooth the surface.
  8. Bake in the oven for 30-35 minutes until golden and cooked through.
  9. Cool completely then remove and place on a wire rack.
  10. Beat together the cream cheese and maple syrup
  11. Spread over the top of the cake and decorate with chopped ginger or nuts / orange zest.
  12. Keep in the fridge for up to 5 days


Did You Know?

You could add some raisins or chopped walnuts to the cake batter if wished.

150g carrots grated

125g sugar

180ml soy or coconut milk

120ml Light Olive oil

1/2 tsp baking powder

1/2 tsp xanthum gum

250g Gluten Free Self Raising Flour

1 tsp ground cinnamon

1tsp Vanilla extract


Cream Cheese Frosting

2tbsp maple syrup

300g vegan cream cheese

To decorate – crystallised ginger chopped, orange zest or chopped nuts