How to Make Vegan Gluten Free Carrot Cake
Vegan and gluten-free recipes often face skepticism, especially when it comes to beloved desserts like carrot cake. Can they truly deliver the same moist texture, rich flavor, and satisfying taste as traditional versions? The answer is a resounding yes! This Vegan Gluten Free Carrot Cake not only meets these expectations but exceeds them. It’s a beautifully spiced, tender cake that’s perfect for any occasion—whether you’re following a vegan or gluten-free lifestyle or simply want to enjoy a healthier, indulgent dessert.
Ingredients
- 3 cups Gluten-Free All-Purpose Flour Blend (408g)
- 2 cups Light Brown Sugar (400g)
- 1 ½ teaspoons Baking Soda
- 1 ½ teaspoons Baking Powder
- ¾ teaspoon Salt
- 1 Tablespoon Ground Cinnamon
- 1 ½ teaspoons Ground Nutmeg
- 2 Flax Eggs (2 Tablespoons Ground Flaxseed Meal mixed with 6 Tablespoons Hot Water)
- 3 Tablespoons Applesauce
- 3 ⅓ cups Grated Carrot (366g)
- ¾ cup Canola Oil (180ml) or Vegetable Oil
- 2 teaspoons Vanilla Extract
- 1 ½ Tablespoons Apple Cider Vinegar
- 1 ½ cups Walnuts (150g), chopped (optional)
For the Frosting (Optional):
- Vegan Lemon Buttercream Frosting
- Vegan Buttercream Frosting
- Vegan Cream Cheese Frosting
Instructions
- Preheat the oven to 350°F (180°C). Grease and line two 8-inch cake pans with parchment paper.
- In a large mixing bowl, sift the gluten-free flour blend and add brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well.
- In a small bowl, prepare flax eggs by combining 2 tablespoons of ground flaxseed meal with 6 tablespoons of hot water. Let it sit for a minute until it becomes gel-like.
- Add the flax eggs, applesauce, grated carrots, oil, vanilla extract, apple cider vinegar, and walnuts (if using) to the dry ingredients. Stir until the mixture forms a thick batter. Let the batter sit for a few minutes to release moisture from the carrots.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, frost the cakes with your choice of frosting and decorate with chopped walnuts or pecans.
Notes
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- Flour Blend: Use a gluten-free all-purpose flour blend specifically designed for baking. Single types of gluten-free flours may not provide the right texture.
-
Flax Eggs: Ensure you mix the ground flaxseed meal with hot water to form the gel-like consistency before adding to the batter.
- Baking Tip: Check the cake for doneness about 5 minutes before the recommended baking time by inserting a toothpick. If it comes out clean or with a few crumbs, it’s done.
- Storage: Store the cake at room temperature for 2-3 days in an airtight container. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.