Gluten Free Vegan Carrot Cake
Indulge in the perfect balance of wholesome goodness and indulgent flavor with this *Gluten-Free Vegan Carrot Cake*! Crafted to satisfy dietary needs without compromising on taste, this recipe is a moist and fluffy masterpiece made with gluten-free flour, grated carrots, and warm spices like cinnamon, nutmeg, and ginger. Sweetened naturally with maple syrup and a touch of brown sugar, it's complemented by the richness of melted coconut oil and a vegan buttermilk blend for a tender crumb. Optional add-ins like walnuts and raisins provide delightful texture, while a flaxseed "egg" ensures a completely plant-based treat. Ready in just an hour, it’s ideal for birthdays, holidays, or any dessert craving. Top it with velvety vegan cream cheese frosting, or enjoy it plain—either way, this cake is a gluten-free and vegan showstopper everyone will love!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 1 cup Unsweetened almond milk (or your preferred plant-based milk)
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Flaxseed meal
- 5 tablespoons Water (for flax egg)
- 0.5 cup Coconut oil (melted)
- 0.5 cup Maple syrup
- 0.5 cup Packed brown sugar (or coconut sugar for refined sugar-free option)
- 2 teaspoons Vanilla extract
- 2 cups Grated carrots
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease or line a 9-inch round cake pan with parchment paper.
In a small bowl, prepare your flax egg by combining the flaxseed meal and water. Let it sit for 5-10 minutes until it forms a gel-like consistency.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a medium bowl, mix the almond milk and apple cider vinegar. Let it sit for 2 minutes to curdle slightly, forming a vegan buttermilk.
Add the flax egg, melted coconut oil, maple syrup, brown sugar, and vanilla extract to the vegan buttermilk mixture. Whisk until smooth and combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix.
Fold in the grated carrots, chopped nuts, and raisins (if using). The batter will be thick.
Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is fully cooled, frost with your favorite vegan cream cheese frosting or enjoy as is.
Nutrition Facts
Calories |
3638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3751 mg | 163% | |
| Total Carbohydrate | 542.1 g | 197% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 286.2 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 823 mg | 63% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
