Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake brings together the sweetness of carrots and the warmth of spices in a cake that everyone can enjoy. Imagine a dessert that’s not just delicious but also wholesome—no animal products or gluten needed! This cake is moist and flavorful, featuring simple, natural ingredients like almond flour and maple syrup. It’s perfect for your next gathering or just a cozy night in. Picture sharing it with friends and family, who will be amazed to learn it’s vegan and gluten-free! Plus, it’s a fantastic way to sneak in those veggies without anyone noticing. So, grab your mixing bowl, and let’s whip up a cake that everyone will rave about!

What is Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake is a delightful, moist dessert that caters to those with dietary restrictions without sacrificing flavor or texture. This cake is made without animal products or gluten, using wholesome ingredients like carrots, almond flour, and natural sweeteners to create a treat that’s both indulgent and healthy.

Why You’ll Love This Vegan Gluten-Free Carrot Cake

This cake is perfect for everyone, whether you follow a vegan diet, are gluten-sensitive, or simply love the rich flavor of spiced carrot cake. It’s easy to make in just one bowl, requires minimal clean-up, and is incredibly versatile with frosting options. Plus, it’s packed with nutrients and is a great way to sneak in some veggies!

Ingredients

• 3 Tbsp flaxseed meal (for flax eggs)
• 7 ½ Tbsp water (to make flax eggs)
• 1/3 cup melted coconut oil (or other neutral oil)
• 1/4 cup maple syrup
• 1 scant cup unsweetened applesauce
• 1/2 cup organic brown sugar (or coconut sugar)
• 1/4 cup cane sugar (or coconut sugar)
• 3/4 tsp sea salt
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• 3/4 – 1 cup plain unsweetened almond milk (or other non-dairy milk)
• 1 ½ cups loosely packed grated carrot
• 1 ½ cups almond flour (almond meal may work)
• 1 ½ cups gluten-free flour blend
• 3/4 cup chopped raw walnuts (or 1/2 cup raisins as a substitute)

Vegan Frosting Options

• Vegan Cashew Buttercream Frosting
• Classic Vegan Buttercream Frosting
• Vegan Cream Cheese Frosting
• Coconut Butter or Coconut Yogurt
• Coconut Whipped Cream

Preparing the Flax Eggs

To start, mix flaxseed meal with water in a large mixing bowl. Let this mixture rest for 5 minutes until it thickens. This is a simple trick that replaces traditional eggs, making the cake fluffy and moist while keeping it plant-based.

Combining Wet Ingredients

Add melted coconut oil and maple syrup to the flax egg mixture. Whisk together until thoroughly combined. The warmth of the coconut oil melds with the sweet syrup, creating a lovely base for your batter.

Mixing in Applesauce and Sugars

Incorporate unsweetened applesauce, organic brown sugar, cane sugar, sea salt, baking soda, baking powder, and ground cinnamon. Mix until well-blended. This combination of sweet and spiced ingredients really elevates the flavors, making your cake irresistible.

Adding Almond Milk and Carrots

Pour in 3/4 cup of almond milk and stir in grated carrots until the mix is even. The carrots not only add moisture but also give the cake its beautiful color and nutrients.

Combining Dry Ingredients

Gradually fold in almond flour and gluten-free flour blend. The batter should be thick but pourable. Adjust with remaining almond milk (up to 1 cup total) if necessary. Stir in walnuts (if using). This part is crucial as it helps achieve that perfect balance of texture.

Baking the Cake

Distribute the batter evenly among baking pans. Bake at 350°F for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Once that’s done, remove the pans from the oven and let cool for 15 minutes. The kitchen should smell heavenly at this point!

Cooling the Cake

Gently run a knife around the edges of the cake and invert onto cooling racks. Allow to cool completely for better flavor development. Patience is key here; a well-cooled cake will be easier to frost and taste even better!

Frosting and Serving

Once cooled, frost your cake using one of the delicious vegan frosting options, or serve plain. You might enjoy the simplicity of a fresh cake with just a dusting of powdered sugar.

Serving Suggestions

This Vegan Gluten-Free Carrot Cake pairs beautifully with fresh fruits or a scoop of dairy-free ice cream. Add your favorite berries or a touch of coconut whip. It’s all about making it your own.

Tips for Success

• Ensure that all ingredients are at room temperature for better mixing. This simple step can make a big difference in your cake’s texture.
• For a more intense flavor, add a pinch of nutmeg or ginger. These spices can elevate the carrot cake to a whole new level!

Variations

Feel free to experiment with additions like shredded coconut, or substitute walnuts with pecans to tailor the cake to your taste preferences. Mixing things up keeps your baking exciting!

Storage Tips

Store leftovers covered at room temperature for 2-3 days. For longer storage, refrigerate for 3-4 days or freeze for several weeks. If frosted with cream cheese, refrigerate and allow to sit out for 10-15 minutes before serving. Keeping your cake fresh is key to enjoying every last bite!

FAQs

Can I use regular flour instead of gluten-free flour?
No, this recipe is specifically designed for gluten-free flours.

How can I make the cake sweeter?
Feel free to increase the amount of maple syrup or sugar according to your preference.

Can I replace the eggs with anything else?
Yes, we are using flax eggs which work perfectly in this recipe.

How do I store the cake?
Store covered at room temperature or refrigerate if frosting with perishable ingredients.

Can I freeze the cake?
Absolutely! Just wrap it tightly and freeze for freshness.

This Vegan Gluten-Free Carrot Cake is a perfect addition to your dessert repertoire, effortlessly bringing together indulgence and health-conscious ingredients. Whether you’re hosting a gathering or simply treating yourself, this cake can be your go-to recipe and satisfies both sweetness cravings and dietary needs. Enjoy each moist, flavorful bite knowing it’s made with love and wholesome, plant-based goodness!

More Easy Desserts & Sweets Recipes:

• Coconut Icebox Cake
• Easter No-Bake Mini Egg Cheesecake
• Carrot Cake Bars
• Key Lime Pie

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Vegan Gluten-Free Carrot Cake

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This moist dessert is perfect for everyone! With its delightful flavor and wholesome ingredients, it’s an enjoyable treat for vegan and gluten-sensitive diets alike.

• Total Time: 53 minute
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 3 Tbsp flaxseed meal (for flax eggs)
• 7 ½ Tbsp water (to make flax eggs)
• 1/3 cup melted coconut oil (or other neutral oil)
• 1/4 cup maple syrup
• 1 scant cup unsweetened applesauce
• 1/2 cup organic brown sugar (or coconut sugar)
• 1/4 cup cane sugar (or coconut sugar)
• 3/4 tsp sea salt
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• 3/4 – 1 cup plain unsweetened almond milk (or other non-dairy milk)
• 1 ½ cups loosely packed grated carrot
• 1 ½ cups almond flour (almond meal may work)
• 1 ½ cups gluten-free flour blend
• 3/4 cup chopped raw walnuts (or 1/2 cup raisins as a substitute)

Instructions

• Prepare flax eggs by mixing flaxseed meal with water. Let sit for 5 minutes.
• Add melted coconut oil and maple syrup to the flax egg mixture. Whisk until combined.
• Incorporate applesauce, brown sugar, cane sugar, salt, baking soda, baking powder, and cinnamon. Mix well.
• Stir in almond milk and grated carrots until evenly mixed.
• Fold in almond flour and gluten-free flour blend. Adjust mixture with additional almond milk if necessary. Stir in walnuts.
• Distribute batter into baking pans and bake at 350°F for 40-50 minutes. Check with a toothpick.
• Cool the cake in pans for 15 minutes, then transfer to racks to cool completely.
• Frost if desired or serve plain.

Notes

Ensure ingredients are at room temperature for optimal mixing.
Consider adding nutmeg or ginger for an extra flavor boost.

• Author: Rachael
• Prep Time: 15 minutes
• Cook Time: 40-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Calories: 180
• Sugar: 10
• Sodium: 200
• Fat: 7
• Saturated Fat: 4
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 28
• Fiber: 2
• Protein: 3
• Cholesterol: 0