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Vegan Carrot Ginger Soufflé (GF, Oil-free, Easy)

Shake up your vegetable routine with my super-simple vegan carrot ginger soufflé, made with coconut flour! It is grain-free, gluten-free, oil-free, and so very delicious!
Vegan carrot soufflé in a cream-colored serving dish, a floral napkin in the background

My Newfangled Vegan Soufflé

Before proceeding, let me be clear: this is not a soufflé.

I know, how deceptive is that? But hear me out: this quick, easy, and delicious side dish has the light and fluffy texture of a soufflé.

It is also based on a classic Southern recipe that is called a soufflé, but is also not a soufflé. I could have added quotation marks (“soufflé!”), but quotation marks around food feels wrong. And a tad creepy. Like, “Surprise, this is made out of crayons!”

So while this is not, by any technical measure, a soufflé, it is nonetheless worthy of the moniker, as well as the (short amount of) time and effort required to make it. Because it is delicious!

A serving of vegan carrot soufflé on a gray plate

Recipe Benefits

  • Quick & easy to prepare
  • Vegan (egg-free, dairy-free)
  • Grain-free
  • Oil-Free
  • Gluten-free
  • Paleo-friendly

Ingredients for Vegan Carrot Ginger Soufflé

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

overhead shot of the ingredients needed to make vegan carrot soufflé

How to Make the Vegan Carrot Ginger Soufflé

Step One: Steam the Carrots

Sten the peeled, coarsely chopped carrots until they are very soft and tender.

The original Southern recipe calls for boiling the carrots, but steaming is just as easy, plus it retains the nutrition (and vivid color) of the carrots.

Let the carrots cool slightly (or entirely).

Step Two: Preheat the Oven

While the carrots cool, preheat the oven to 350F (180C).

Step Three: Process the Cooled Carrots

Place the cooled carrots in a food processor. Add the coconut milk, maple syrup, vanilla and lemon juice (these add so much flavor to the dish!) and process until smooth and light.

overhead shot of food processor bowl filed with carrot puree
The coconut flour, in combination with the baking powder, lend this dish the light, fluffy texture of a soufflé, despite the absence of eggs.

Step Four: Add the Remaining Ingredients

Add the remaining ingredients and process until blended, stopping to scrape once or twice to scrape down the sides.

Step Five: Spread in Baking Pan

Spread the batter into an 11×7 (or 9-inch square) baking pan, smoothing the top.
TUnbaked vegan carrot soufflé being spread with a green spatula in a cream-colored serving dish

Step Six: Bake

Bake the soufflé, uncovered, for about 40 to 45 minutes, until risen slightly and the edges are just beginning to turn a light golden brown.

If you are looking for more simple and delicious ways to eat your vegetables, this should definitely go on your list! Note that rewarmed leftovers are still excellent (for lunches or for two dinners in a row).

Enjoy, everyone!

Vegan carrot soufflé in a cream-colored serving dish, with a closeup of a spoonful of the soufflé
Vegan Carrot Ginger Soufflé {Grain-Free, Oil-Free}

Vegan Carrot Ginger Soufflé {Grain-Free, Oil-Free}

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

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


  • 1 pound (454 g) peeled, coarsely chopped carrots
  • 2/3 cup (158 mL) full-fat coconut milk (well-stirred before measuring)
  • 2 and 1/2 tablespoons (37 mL) pure maple syrup
  • 1 teaspoon (5 mL) vanilla extract
  • 1 teaspoon (5 mL) lemon juice
  • 1/4 cup (28 g) 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 11x7-inch or 9-inch square baking dish.
  3. In a food processor or high-speed blender, 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

Nutrition Information
Serving Size about 1 cup
Amount Per Serving Calories 125Total Fat 5.3gSaturated Fat 4.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 314mgCarbohydrates 17.3gFiber 3.8gSugar 9.4gProtein 1.8g

Did you make this recipe?

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Monday 20th of November 2023

I had this at a friendsgiving and it was TO DIE FOR. She used ginger seasoning instead.


Monday 27th of November 2023

Whoohoo! I am so happy to hear it was a festive success!!!


Monday 18th of July 2022

Could I use either almond flour or regular old all purpose in this recipe?


Tuesday 19th of July 2022

Hi Mary! I think almond flour should work well. IN general, you will use about 3 times the amount of almond flour as coconut flour (for baking recipes), so perhaps start by doubling the amount (since this is not a bread or cookies) and add more if needed. It definitely will not work with regular all purpose flour ?

Nichole Murawski

Saturday 16th of April 2022

Have you ever made this in advance before?


Friday 29th of April 2022

Hi Nichole, I haven't but I think that you could!


Tuesday 18th of June 2019

I cooked this for dinner tonight and it was delicious! The flavor combination was perfect.

Camilla, thank you for another delicious and wholesome recipe. I appreciate how much effort you make.

Thank you!



Saturday 22nd of June 2019

Wonderful, June! I am so glad you enjoyed the recipe!

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