Carrot Biscoff Cake

February OMG where has time flown by.

We have been literally working on opening my Healthy Baking Lab for 3 years! Over 1 year in construction and almost ready to open. More on that in another blog post which I will share soon.

I love carrot cake and this is a favorite! Have you tried pairing carrot cake and Biscoff? It really is a match made in heaven, spicy, caramely, sweet, salty. 

My husband raved about this cake and so many of you requested this recipe on Instagram stories so here it is. 

I originally made this recipe for Silpat  using their round mats  which are cake liners which is brilliant because you can use them over and over, and no need for parchment paper.


5.0 from 1 reviews
Carrot Biscoff Cake
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I love carrot cake and I have made my share of carrot cake recipes, this one really hits the spot and has a great texture and balance of moisture, the frosting is just the right sweetness and pairs so well with the biscoff glaze and crumble. Spelt flour adds a nutty flavor. The perfect Mother’s Day cake!
Serves: 8 pieces
  • Ingredients: Makes: 1, 8 inch cake
  • 2 large eggs, organic, room temperature
  • 5 gr vanilla extract or paste
  • 56 gr cane sugar or same amount of Swerve granular
  • 56 gr brown sugar or coconut sugar
  • 150 ml coconut oil melted (¾ cup) or avocado oil (I used avocado oil/ I love Chosen Foods)
  • 3 medium carrots finely grated (1 ½ cups)
  • 150 gr Spelt flour I love Bob's Red Mill (or you can use Bob's Red Mill Gluten Free all purpose flour)
  • 1 teaspoon Ceylon cinnamon
  • 0.5 gr/ ⅛ teaspoon freshly ground nutmeg
  • 4 gr baking powder aluminum free and gluten free such as Rumford or Bob's Red Mill/ at high altitude use 2 gr
  • 1 gr/ ¼ teaspoon baking soda/ at high altitude use half
  • 4 gr/ 1 teaspoon fine sea salt
  • 50 gr chopped pecans
  • 50 gr yellow raisins, raisins or currants
  • Vanilla bean cream cheese frosting:
  • 60 gr butter American style unsalted butter is better here for frostings such as Land O Lakes (room temperature) or use a vegan butter such as Miyokos
  • 200 gr cream cheese (room temperature) such as Philadelphia or use a vegan option such as Toffuti or Kite Hill (in Mexico Ahinsa Kitchen)
  • ¼ teaspoon vanilla bean powder
  • 40 gr confectioner’s sugar
  • generous pinch of Maldon salt
  • ¼ cup Biscoff or Speculoos spread (store bought) melted to drizzle on the sides
  • Biscoff crumble:
  • 35 gr finely ground Biscoff cookies
  • 35 gr unsalted butter
  • 35 gr spelt flour
  • 35 gr almond flour
  • 35 gr brown sugar
  • Generous pinch Maldon salt
  • ½ teaspoon vanilla extract
  1. Prepare Cake:
  2. Preheat a convection oven to 170 C.
  3. Grease and line the bottom of 2, 8 inch cake pans with 8” Round Silpats. Sift flour, baking soda, baking powder and spices.
  4. In a KitchenAid mixer at medium speed: whisk eggs, vainilla and sugars until light and fluffy. Add oil and mix to combine. Add carrots, raisins and pecans. Add flour and mix until integrated. Pour batter evenly into the 2 prepared pans. Bake until a toothpick comes out clean aprox 15 mins, depending on the pan and oven. Let cool. Remove cakes from pans, let cool completely. Put each layer onto a cake plate. Fill and top with the frosting, drizzle melted Biscoff or Speculoos Spread on the sides and decorate with the crumble.
  5. Prepare the frosting:
  6. In a KitchenAid mixer with a paddle: mix butter, confectioner’s sugar, vanilla, salt and cream cheese until creamy. Don’t over mix.
  7. Prepare crumble
  8. Mix all the ingredients by hand in a bowl until a streusel or crumble is formed. Refrigerate while you preheat the oven.
  9. Bake on a Silpat over a perforated tray at 340 F until golden. Let cool. This can be done several days before.
You can make all parts of the cake the day before and assemble the day off. Or make crumble and freeze in a ziplock bag. Frosting lasts 5 days in fridge.


Happy Thanksgiving!! I am SOOO excited to share this recipe with you!  I love vegan baking and making whole grain vegan baking is very simple. 

I love scones! 

Perhaps it is my British background but scones are my favorite pastries. 

And Pink Pearl apples are seriously the highlight of Fall! I literally count the months waiting for them to be  in season. Pink Pearl apples are life changing! They are pink, tart, unlike anything you have ever tasted. 

My husband raved about these scones and took them to his office,  he has become such a foodie that I know if he keeps talking about something I bake it’s guaranteed to be a great recipe!

I am so glad I created them just in time for Thanksgiving tea time, or brunch with coffee.

Make sure you make yourself a killer cappuccino with Milkadamia’s new Latte Da which froths beautifully! 

Serve with my killer salted caramel or cold coconut cream or coconut yogurt. 

This is a sponsored blog post!

Thanks to my friends at Milkadamia!

I love their macadamia milk and it’s the only one we have in our house! Try it with coffee, cereal, Rooibos Chai Tea OMG! 

When Milkadamia asked me to create a recipe using their new Macadamia Spray I was jumping with excitement because the options for using this amazing oil are endless!

Spray it on anything! Cake pans, on top of these scones, vegan breads, veggies, anything that will be baked, grilled or air fried!

All opinions expressed are my own, thanks for supporting the brands I love! Happy Thanksgiving! When you bake these scones please tag me @chefvanessamusi on Instagram and tag @milkadamia also! We love seeing and sharing your creations. 

Pink Pearl Scones

5.0 from 1 reviews
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These flaky vegan whole grain scones are perfect for Thanksgiving brunch or coffee. The Pink Pearl apples make these something to look forward to every year! The maple glaze is sweet yet salty. I can't wait for you guys to bake and try these! They are my new favorite recipe! Thanks to Milkadamia for inspiring me to create these!
Recipe type: Dessert
Serves: 8 large
  • 200 grams spelt flour (I use Bob's Red Mill)
  • 80 gr all purpose organic flour
  • 55 grams evaporated cane sugar (can sub for maple sugar)
  • 10 gr baking powder such as Rumford
  • 4 grams fine sea salt
  • ⅓ cup Pink Pearl apple (peeled and sliced and cut into small cubes) can sub for Granny Smith apples
  • ¼ teaspoon Ceylon cinnamon
  • 1 tablespoon brown sugar
  • 90 grams vegan butter cut into pieces and very cold (I keep mine in the freezer) I used Miyoko's unsalted
  • ¾ cup coconut milk (mix well, chill then measure)
  • 40 gr apple puree (I made my own: peel 2 Granny Smith or Pink Pearl apples, cut into chunks, add 2 tablespoons lemon juice and microwave for 3 mins then puree)
  • 1 teaspoon vanilla extract such as Nielsen Massey
  • To glaze before baking:
  • Milkadamia oil spray
  • Milkadamia unsweetened
  • Maple glaze:
  • 60 gr coconut milk powder, sifted I used Terrasoul
  • 30 gr powdered sugar
  • ¼ teaspoon pure maple extract such as Frontier
  • 1-2 tablespoons Milkadamia unsweetened milk
  • Mix all the ingredients in a bowl with a whisk until thick. If needed add more coconut milk powder. The glaze must be very thick.
  • Salted Caramel:
  • ½ cup Brown rice syrup
  • 14 gr vegan butter I used Miyoko’s
  • ¼ teaspoon Maldon Salt
  • ⅛ cup coconut sugar
  • ½ teaspoon vanilla extract
  • ½ cup coconut cream (mix a can of coconut cream and then measure)
  • Cook all caramel ingredients in a medium stainless steel pot at medium heat whisking constantly until thick. Remove from heat (it will thicken more as it cools). Serve warm
  1. METHOD:
  2. Prepare a perforated baking tray with a Silpat. Mix apples with cinnamon and sugar in a small bowl.
  3. In a Thermomix or food processor: put the flours, baking powder, salt, sugar and mix at medium speed for a few seconds until incorporated. Then add the cold vegan butter and process for about 15 seconds at medium speed until the butter is crumbly and look like small lentils. Don’t over process the butter or scones won’t be flaky. Put this mixture onto a large bowl. Add the apples, apple pure, vanilla + coconut cream and mix with a spatula just until integrated. Use your hands to check the dough so it is moist enough. Don’t over mix.
  4. Put the dough onto the baking tray and form into a round ball, without overworking the dough, press roll the circle to form a 2″ high round circle with a rolling pin. With a metal pastry scraper: cut into 8 triangles and freeze for 30 mins (this is so that the scones keep their shape are flakier). Preheat the oven to 350 F. Spray the frozen scones with Milkadamia oil on top and brush with the macadamia milk and bake in a preheated oven at 350 F for about 20 minutes until golden brown. Time will depend on your oven, baking tray and thickness of scones. They must be crunchy on the surface and moist inside. Cool on a perforated tray. Decorate with the dreamy maple glaze.
  5. These keep well for 2 days at room temp in a recycled salad container or freeze unbaked for longer storage and bake as needed (do not thaw before baking, bake frozen: they just take longer to bake).
Gluten Free flour blend: mix then measure what the recipe requires
¾ cup brown rice flour must be superfine (I use Bobs Red Mill)
¼ cup potato starch
⅛ cup white rice flour must be superfine (I use Bobs Red Mill)
⅛ cup tapioca starch

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My Chocolate Donuts have been really popular in my classes and workshops!

I literally made 10 recipes to develop these vegan gluten free donuts to achieve the perfect texture. Imagine the Hershey’s Chocolate Cake we all loved growing up? Does a Devil’s Food Cake ring a bell? 

Well I tried the vegan chocolate donuts from Mr Natural in Austin at Flat Track one of my favorite Coffee Shops and I fell madly in love with them. The moist, spongy texture and the dreamy glaze blew me away. I just wanted to make something similar with great ingredients. I hope you love them as much as me, my husband and everyone who tried them. Remember to share your creations with me on Instagram and tag me @chefvanessamusi so I can share them!

So many of you have asked me to share more Thermomix recipes so here is one I adore! 

You will need a Thermomix to make these (to chop the chocolate and make the batter and glaze). It is the best investment you can make! Also I used this donut pan and baking tray. 

Also I recommend this pastry bag to fill your donuts. Definitely get my favorite cocoa for best results.

Please note these are NOT my #keto donuts (those I only share in my workshops).


5.0 from 4 reviews
Chocolate Vegan Gluten Free Donuts
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Spongy, light donuts, this recipe is a winner!
Recipe type: Dessert
Serves: 6 large
  • 70 gr avocado oil or coconut oil, organic, refined and melted (must be warm)
  • 112 ml Forager Project cashew milk (or any vegan unsweetened milk)
  • 112 ml Forager Project sour cream (or any vegan unsweetened yogurt)
  • 1 tablespoon apple cider vinegar such as Braggs
  • 126 gr coconut sugar
  • 1 teaspoon vanilla extract
  • 168 gr gluten free flour Bobs Red Mill 1: 1 (blue label only)
  • 28 gr vegan cocoa (I love Santa Barbara Chocolate)
  • 1 teaspoon gluten free, aluminum free baking powder (at high altitude use ½ teaspoon)
  • ½ teaspoon baking soda (at high altitude use ¼ teaspoon)
  • ¼ teaspoon fine sea salt
  • 56 gr finely chopped 72% organic chocolate Santa Barbara: use code CHEFVANESSA to get 10 % off (I chopped mine in Thermomix at speed 8 for 1 min to chop really finely)
  1. Prepare a donut pan: I use a silicon mold (place this on a perforated tray). Preheat oven to 350 C/170 C.
  2. In the bowl of your Thermomix: mix at speed 2 combine the Forager Project cashew milk, Forager Project sour cream and apple cider vinegar. Add coconut sugar, vanilla, oil and mix 30 seconds at speed 4.
  3. Add flour, cocoa, baking powder, baking soda and salt and mix 20 seconds at speed 5. Scrape the bowl with the spatula.
  4. Add chopped chocolate and mix 10 seconds speed 3. Put batter into a pastry bag.
  5. Put the batter into the prepared donut pan filling the donuts ⅔ full and bake 12 minutes aprox (or until a toothpick comes out clean) in a convection oven. Take out and let cool. Un mold, cool, freeze (so it’s easier to glaze) and decorate with chocolate glaze:
Chocolate glaze:
⅓ cup Organic powdered sweetener
⅛ cup Santa Barbara vegan cocoa
½ teaspoon vanilla
60 gr 70 % chocolate chopped in Thermomix
3 tablespoons water
Melt everything in the your Thermomix at 60 C and mix until combined at speed 1 until shiny.


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Everyone LOVES it right? Except it’s always so sweet and full of crappy ingredients. So why not make an equally delicious and healthier recipe? I literally got my melanger just to make this! I played a lot with Nutella recipes and I always felt that they where grainy and not smooth like the real product. Which is why you need this machine. Now stay with me because it has gotten great reviews and is my most commented appliance (after Thermomix). Hey I even got guys commenting on my Instagram stories asking me for this recipe. 

What to make with this killer nutella? Dip your chocolate chip cookies in it, decorate your donuts with this (just warm it in the microwave a bit). Spread it on toast, eat it by the spoonful, drizzle it on pancakes or on my brownies or vegan cake

Thanks to Chocolate Refiners for my melanger which I am madly deeply in love with.  

Why is this recipe amazing?

  1. It’s smooth (not grainy) please note you DO need to have both appliances (the Thermomix alone will not make this as smooth as it is)
  2. It’s low in sugar, so you can really taste the great chocolate and hazelnuts
  3. It is vegan and all ingredients are simple and clean
  4. It is really easy
  5. It has so many applications

If you make this recipe please share and tag me on Instagram @chefvanessamusi so I can share your creations on my Instagram stories.

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Best nutella, smooth, creamy, easy to make, simple ingredients. A great recipe! Feel free to double, triple or quadruple the recipe. This is a vegan, gluten free recipe. It makes a great foodie gift.
Recipe type: Dessert
Cuisine: American
Serves: 1 cup
  • ½ cup hazelnuts
  • ¼ cup cocoa nibs Santa Barbara Chocolate or Dandelion or Valrhona
  • 2 tablespoons coconut sugar or maple sugar (adjust sweeteners to taste)
  • 2 tablespoons Lakanto Golden Monk Fruit or cane sugar or sweetener or sub for more coconut sugar (sugars must be ground)
  • 1 pinch Maldon salt
  • 1 large pinch vanilla powder
  1. Peel hazelnuts: preheat oven to 350 F (170 C). Put hazelnuts on a baking tray with a Silpat and bake until the skins crackle and pop and the hazelnuts are golden. Remove from oven and let cool completely. Process the hazelnuts until a flour is formed in a Thermomix. Put all the ingredients in the refiner until smooth, make sure the paste is fluid and smooth. Check the taste and adjust sweetness as needed. Store in a sterilized Mason jar. Keep in a cool and dry pantry for about 6 months. Note: it will set as it cools, to use bring to room temp or warm lightly in the microwave.

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Keto bread ! I have made so many recipes that where blah to say the least.. Also most breads I have made have a lot of starches (tapioca or arrowroot which are not keto friendly when used in those amounts) or have gums.

This keto (grain free, dairy free, gluten free) bread is life changing to say the least. This recipe is my favorite and a fan favorite in my workshops because: it tastes delicious, it is spongy, not dense and not dry like most keto breads, not eggy (even if it has 7 eggs), it is also dairy free, gluten free, grain free, no yeast, no gums and no added sugars. It makes the best toasts, French toast and even bread crumbs. 

When I was diagnosed with pre diabetes in Nov 2018 I was literally in shock and screamed when I saw my glucometer (glucose meter) measuring 186! Did you know that a blood sugar of over 100 mg/ dL is a danger zone?.. I have known this for at least 10 years… so of course I immediately ran to my doctor and got a series of blood sugar tests (HA1aC which measures your exact 3 month blood sugar levels). I was told yes, you have pre diabetes (my HA1aC was 6.3 and at 6.5 you are diabetic) so I hit rock bottom again.

I knew I had to go on a keto, low carb diet if not I would become a diabetic like my Dad who is now fed through his stomach (one of the consequences of diabetes can be an inability to swallow food (a condition called dysphagia). So if you have a direct gene of diabetes do whatever it takes to naturally lower your blood sugar as fast as you can, and food + lifestyle is the best way to do this. 

I turned my pain into my passion and my passion into my purpose and since I had already made many recipes for Bulletproof I was determined to create new recipes I loved and could eat and that taster BETTER than traditional desserts and breads. So here is my killer keto bread that I am proud to share with you all. Always scale the recipe with my favorite scale and use a Thermomix for best results.

Thanks to Cangshan Cutlery for my amazing bread knife!! It is part of the Chef Thomas Keller’s collection which I am sooo happy to own and cook with every day! 

The pan I used for baking this loaf is here.


5.0 from 4 reviews
Keto Bread
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Best keto bread for sandwiches, toasts, French Toast #dairyfree, #grainfree, #glutenfree
Serves: 1 large bread loaf
  • 270 gr almond flour
  • ½ cup + ⅛ cup freshly ground flax seeds (60 gr)
  • 2 tablespoons psyllium husks (10 gr)
  • ⅔ cup avocado oil or olive oil
  • 7 large organic pasture raised eggs
  • ¼ cup water
  • 1 tablespoon apple cider vinegar
  • 4 teaspoons aluminum and gluten free baking powder (at high altitude use half)
  • 1 teaspoon Himalayan sea salt
  • Toppings:
  • Hulled sesame seeds, poppy seeds, flax seeds, hemp seeds, pumpkin seeds (a mixture of any).
  1. Preheat a convection oven to 350 F (170 C). Grease and line a large loaf pan with parchment paper.
  2. Process all ingredients in Thermomix at speed 3 until integrated, scrape bowl and pour batter into prepared baking pan and sprinkle flax seeds + hemp seeds over.
  3. Bake in preheated convection oven preferably about 25 mins or until a toothpick comes out clean (don’t over bake!). Remove from oven, let cool for 10 mins on a cooling rack. Unmold, cool completely and cut with a serrated knife. This bread keeps for about 1 month frozen in a Ziplock bag.
  4. It makes the best French toast, toast, sandwich or anything!