Gluten Free Vegan Carrot Cake

Name: Gluten Free Vegan Carrot Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 slices
Cuisine: Canadian
Ingredients: 2 cups gluten-free flour blend (ensure it contains xanthan gum); 1 cup coconut sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup unsweetened applesauce; 1/2 cup coconut oil (melted); 1 teaspoon vanilla extract; 2 cups grated carrots (finely shredded); 1 cup raw cashews (soaked overnight); 1/4 cup maple syrup; 1/4 cup coconut cream; 1 tablespoon lemon juice; 1 teaspoon vanilla extract

55 min 10 slices Medium

All Recipes

Moist and delicious gluten free vegan carrot cake perfect for any occasion. Enjoy this easy-to-make dessert that's both healthy and satisfying.

Prep

20 min

Cook

35 min

Total

55 min

Servings

Difficulty

Medium

Carrot cake is a beloved classic that many enjoy, but creating a version that's both gluten free and vegan can be a challenge. This recipe ensures that everyone, regardless of dietary restrictions, can indulge in a slice of this delicious cake. The secret to this delightful gluten free vegan carrot cake lies in its perfect balance of moistness and flavour. With fresh carrots, a hint of cinnamon, and a creamy vegan frosting, this cake is a crowd-pleaser. Ideal for birthdays, celebrations, or simply as a weekend treat, it's a dessert you can feel good about serving.

Instructions

Prepare the oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan with gluten-free flour.

Mix dry ingredients

In a large bowl, whisk together the gluten-free flour, coconut sugar, baking soda, baking powder, cinnamon, and salt.

Pro tip: Use a sifter to remove any lumps in the dry ingredients.

Combine wet ingredients

In another bowl, mix together the applesauce, melted coconut oil, and vanilla extract until well combined.

Incorporate carrots

Add the grated carrots to the wet ingredients and stir until evenly distributed.

Combine wet and dry

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Pro tip: Fold gently to keep the cake light and fluffy.

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool the cake

Remove from oven and allow to cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before frosting.

Prepare frosting

In a blender, combine soaked cashews, maple syrup, coconut cream, lemon juice, and vanilla extract. Blend until smooth and creamy.

Pro tip: Scrape down the sides of the blender as needed to ensure a smooth consistency.

Frost the cake

Once the cake is completely cool, spread the cashew frosting evenly over the top.

Pro tip: For a decorative touch, use a piping bag to create patterns or swirls.

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Tips & Tricks

Ensure your gluten-free flour blend contains xanthan gum for structure.
Shred carrots finely for even distribution and moisture.
Let the cake cool completely before frosting to prevent melting.
Use unsweetened applesauce as a natural sweetener and binder.

Frequently Asked Questions

What makes this carrot cake gluten free?

This carrot cake is gluten free because it uses a gluten-free flour blend that contains no wheat.

How do you make a vegan carrot cake?

This vegan carrot cake uses applesauce and coconut oil instead of eggs and dairy, making it plant-based.

Can I freeze gluten free vegan carrot cake?

Yes, you can freeze the cake. Wrap individual slices in plastic wrap and store in a freezer-safe container.

How many calories are in a slice of gluten free vegan carrot cake?

Each slice of this gluten free vegan carrot cake contains approximately 320 calories.

How long does this carrot cake last?

This carrot cake can last up to 5 days in the refrigerator when stored in an airtight container.

What can I use instead of cashew nuts for the frosting?

You can use soaked almonds or silken tofu as an alternative to cashew nuts for the frosting.

Is coconut sugar necessary for the recipe?

Coconut sugar adds a subtle caramel flavour, but you can substitute it with brown sugar if needed.

Serving Suggestions

Serve this gluten free vegan carrot cake with a warm cup of tea or coffee, or pair it with a scoop of dairy-free vanilla ice cream for an extra special treat. This cake can be made ahead of time; simply store it in an airtight container in the refrigerator for up to five days. For longer storage, freeze individual slices wrapped tightly in plastic wrap, and then place in a freezer-safe container. Thaw at room temperature when ready to enjoy.