Gluten Free Vegan Carrot Cake with Cream Cheese Frosting.
A delicious gluten free vegan carrot cake topped with dairy free cream cheese frosting is just the thing to bake in springtime. This decadent dessert is allergy friendly, so everyone can enjoy it!
Ingredients
For the cake:
- 2 cups gluten free flour OR white spelt flour if you are not gluten free*
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1¼ teaspoon cinnamon
- ⅓ teaspoon ginger
- ½ cup organic cane sugar
- ½ cup light brown sugar
- ⅓ cup organic canola oil or coconut oil, or melted vegan buttery spread
- 3 Tablespoons unsweetened applesauce
- 1 cup grated carrots
- 1 ½ teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup water**
For the frosting:
- 2 cups powdered sugar
- 4 ounces Daiya brand vegan cream cheese softened
- 4 Tablespoons buttery spread softened
Instructions
- Preheat the oven to 350 degrees F. Grease an 8 or 9 inch round cake pan and line the bottom of the pan with a circle of parchment paper. Lightly dust the pan with gluten free flour as well.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Add the shredded carrots and toss to coat. Make a well in the center of the dry ingredients.
- Add the sugars, canola oil, applesauce, vanilla extract, apple cider vinegar, and water. Stir well until combined.
- Pour the batter into the prepared pan. Bake at 350 degrees F for 30-38 minutes (depending on the size of the pan), or until a toothpick inserted in the middle comes out clean.
- Let the cake cook for about 15 minutes in the pan, then run a knife around the edge of the pan and invert over a wire rack to remove. Let the cake cool fully on the wire rack.
- Make the frosting once the cake is fully cooled. In a mixing bowl whip the Daiya cream cheese and the vegan buttery spread. Sift in the powdered sugar. Mix until very smooth and creamy.
- Frost the cooled cake, and refrigerate if not serving immediately. Store leftover cake in the refrigerator.
Notes
Store leftover cake in the refrigerator. It should stay fresh for about 5 days.
I like using my gluten free flour blend for cake recipes. It does not contain xanthan gum, but that has not been a problem for me. My cakes hold together very well.
You can add other things to this batter if you like - crushed pineapple, nuts, seeds, etc.
**You may need to adjust the amount of water based on what flour blend you use. Some gluten free blends require more water. The dough should not be dry or too thick.
Nutrition
Calories: 494kcalCarbohydrates: 81gProtein: 4gFat: 19gSaturated Fat: 3gSodium: 398mgPotassium: 94mgFiber: 4gSugar: 58gVitamin A: 2940IUVitamin C: 0.9mgCalcium: 60mgIron: 1.4mg
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