Easy Carrot & Ginger Souffle {Grain-Free & Vegan}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6 servings 1x


Shake up your vegetable routine with my super-simple carrot & ginger soufflé, made with coconut flour! It is vegan, grain-free, healthy, and so very delicious!



  • 1 pound peeled, coarsely chopped carrots
  • 2/3 cup full-fat coconut milk (well-stirred before measuring)
  • 2 and 1/2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1 and 1/2 teaspoons ground ginger
  • 1/2 teaspoon fine sea salt


  1. In a large saucepan with a steamer attachment inserted, steam the carrots for 15 to 20 minutes until very tender. Remove from heat and cool slightly or completely.
  2. Preheat oven to 350F. Grease or spray an 11×7-inch or 9-inch square baking dish.
  3. In a food processor, process the carrots, coconut milk, maple syrup, vanilla and lemon juice until smooth. Add the remaining ingredients; pulse until blended.
  4. Scrape the carrot mixture into the prepared pan, smoothing the top.
  5. Bake in the preheated oven for 40 to 45 minutes until lightly puffed and edges are just beginning to turn golden brown. Serve!


Storage: Store the completely cooled leftovers in an airtight container in the refrigerator for up to 3 days. Re-warm in the microwave at 50% power. (I do not recommend freezing).

Coconut Milk Options: Full-fat coconut milk plays the role of both milk and fat in this recipe. If you want or need to replace it, I recommend the following: Use 1/2 cup plus 1 tablespoon milk AND 1 and 1/2 tablespoons oil/fat of your choice


  • Serving Size: about 1 cup
  • Calories: 125
  • Sugar: 9.4 mg
  • Sodium: 314 mg
  • Fat: 5.3 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 17.3 g
  • Fiber: 3.8 g
  • Protein: 1.8 g
  • Cholesterol: 0 mg