Gluten-Free Vegan Carrot Cake

  5.0 – 1 reviews  • Carrot Cake Recipes

Despite your inability to consume dairy, eggs, or even gluten, do you adore carrot cake? Then you should eat this cake. This cake has a sweet flavor and is more healthful than any other, even if you are merely trying to be healthier but have a sweet craving! Prior to icing, let cool fully.

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 9
Yield: 1 9-inch square cake

Ingredients

  1. 1 cup white rice flour
  2. 1 cup white sugar
  3. ½ cup potato starch
  4. ¼ cup tapioca starch
  5. 1 tablespoon ground cinnamon
  6. 2 ½ teaspoons baking powder
  7. 1 teaspoon baking soda
  8. 1 teaspoon xanthan gum
  9. ½ teaspoon salt
  10. ¼ teaspoon nutmeg
  11. 1 (8 ounce) can crushed pineapple, drained and juice reserved
  12. 1 cup soy yogurt
  13. ⅔ cup shredded carrots
  14. ½ cup coarsely ground walnuts
  15. ½ cup unsweetened coconut flakes
  16. ¼ cup unsweetened applesauce
  17. 2 tablespoons vegetable oil
  18. 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
  2. Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture; mix with a wooden spoon until well blended. Pour batter into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
  4. Pecans can be substituted for walnuts, if desired.
  5. Any non-dairy yogurt can be substituted for the soy yogurt.

Reviews

Kristin Mckinney
Even the non-vegans loved it! My sister-in-law has always loved carrot cake, but when she went vegan and gluten-free this year she thought she’d have to give up on it. I was determined to find a good recipe to make it for her, and I’m so glad I stumbled on this one! The only adjustment I made was to substitute coconut milk yogurt for the soy yogurt (because my store didn’t have soy). Since I did that, I didn’t add the coconut flakes because I was concerned that it would be too much coconut. It turned out SO well! The cake was “springy” (not dense or dry) and delicious, and everyone absolutely loved it. I will definitely be making this again.

 

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