Vegan and gluten-free carrot cake
This vegan and gluten-free carrot cake is incredibly delicious, light, fluffy and flavourful with a zingy cream cheese frosting. Perfect for all occasions!
Nothing beats a classic carrot cake; to make it even better, this one is also gluten-free. I had the idea to make this cake when I made my older daughter's Birthday cake. I searched to the ends of the Internet for an excellent vegan and gluten-free cake recipe, and in the end, I created this recipe with inspiration from two different recipes.
The perfect birthday cake
Nothing beats a classic carrot cake; to make it even better, this one is also gluten-free. I had the idea to make this cake when I made my older daughter's Birthday cake. I searched to the ends of the Internet for an excellent vegan and gluten-free cake recipe, and in the end, I created this recipe with inspiration from two different recipes.
Just looking at the pictures brings back how wonderful this cake is. I might have to make it again soon. But, this cake is definitely our favourite now and will be our go-to carrot cake from now on.
Gluten-free baking
When baking gluten-free, it's super important to read labels carefully. Even tiny bits of gluten can cause issues for people with gluten sensitivities or celiac disease. Look out for ingredients like modified food starch or malt flavouring, which can contain gluten. By checking for trusted gluten-free certifications and being careful with ingredients, you can bake safe treats for everyone. Paying attention to labels helps you bake delicious goodies and ensures you're being inclusive and considerate of people's dietary needs.
This vegan and gluten-free carrot cake is:
- Vegan
- Vegetarian
- Gluten-free
- Dairy-free
- Egg-free
- Rich
- Delicious
- Tasty
- Creamy
Ingredients you'll need to make this Vegan and Gluten-free Carrot Cake:
- Flaxseeds
- Water
- Buckwheat
- Rice flour
- Almond flour
- Corn starch
- Sugar
- Baking powder
- Salt
- Cinnamon
- Baking soda
- Plant milk
- Oil
- Apple cider vinegar
- Vanilla extract
- Carrots
- Walnuts
This vegan and gluten-free carrot cake is incredibly delicious, light, fluffy and flavourful. It's covered with a zingy cream cheese frosting and is the perfect cake for all occasions!
- 2 tbsp Ground flax seeds
- 5 tbsp Water
- 1 1/2 cup Buckwheat
- 1/2 cup Rice flour
- 1/2 cup Almond flour
- 1/2 cup Corn starch
- 1 cup Sugar
- 4 tbsp Baking powder
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1 1/2 tsp Baking soda
- 2 cup Plant milk
- 1/2 cup Vegetable oil
- 2 tbsp Apple cider vinegar
- 4 tsp Vanilla extract
- 2 cup Grated carrots
- 1/2 Walnuts (chopped)
- 600 g Icing sugar
- 125 g Vegan butter
- 200 g Vegan cream cheese
- 2 tsp Vanilla extract
- 2 tbsp Lemon juice
- 1/2 cup Soft medjool dates
- 1/4 cup + 2 Tablespoons maple syrup
- 1/4 cup + 2 Tablespoons full fat coconut milk
- 2 tsp Vanilla extract
- Turn on your oven to fan setting on 170°C
- Prepare the flax egg by putting ground flax seeds in a small bowl. Add water, and stir together. Let it sit for about 10 minutes or until it is thick.
- Combine plant milk, oil, vanilla, and apple cider vinegar in a bowl.
- In a separate bowl, add buckwheat, rice flour, almond flour, cornstarch, sugar, baking powder, baking soda, cinnamon and salt. Give it a quick stir.
- Grate the carrots and chop the almonds.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until combined.
- Add the carrots and walnuts and stir until combined.
- Divide the batter between three 6" cake tins. Bake for about 25 minutes or until the cakes are baked through.
- Let the cakes cool and cut off the bulge to make them even. This makes it easier to assemble the cake.
- To make the cream cheese frosting put the vegan butter in a stand mixer and mix until light and fluffy.
- Add the vegan cream cheese, icing sugar, vanilla, and lemon juice. Mix until the frosting is light and airy. Let the cream cheese frosting cool in the fridge before spreading it onto the cake.
- To make the date caramel, remove all the pits from the dates, add the dates, maple syrup, vanilla, and coconut cream to a high-speed blender, and blend until smooth. You might need to run the caramel through a sieve if it is not smooth, which could be if the dates are not entirely soft.
- Take the bottom cake layer and place it on your cake stand. Spread about 1/4 of the frosting on top. Add the middle layer and repeat. At last, put the top cake layer on top and spread an even layer of frosting on top of the cake.
- Put the rest of the frosting in a piping bag and pipe a wreath on the edge of the cake.
- Spread the date caramel inside the frosting wreath and decorate with a few walnuts.