A delicious gluten free vegan carrot cake recipe that’s easy to make! This lightly spiced cake is topped with a sweet dairy free cream cheese frosting.
A couple of weeks ago, I asked my readers what kind of cake I should make next. I got a few different suggestions, all of which I’m going to try to create at some point. One of the suggestions was gluten free vegan carrot cake, and since we’re so close to Easter, I decided to make that one first. Plus I just love carrot cake, and I haven’t had it in a very long time.
Gluten Free Vegan Carrot Cake with Cream Cheese Frosting.
A delicious gluten free and vegan carrot cake topped with cream cheese frosting. This decadent dessert is allergy friendly, so everyone can enjoy it!
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings 8
Calories 494 kcal
Author Kelly Roenicke
Ingredients
For the cake:
2 cups gluten free flour blend 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
3 Tablespoons unsweetened applesauce
1 cup grated carrots
1 1/2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1/2 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. Grease an 8 or 9 inch round cake pan and line the bottom of the pan with a circle of parchment paper.
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 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.
