This Vegan Gluten-Free Carrot Cake is moist and delicious! It has a perfect texture. You won’t be able to tell that it’s a gluten-free, vegan cake!
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But as I always emphasize, using gluten-free flour in vegan baking is a science. So for this vegan gluten-free carrot cake, it’s essential to follow directions ‘as is’ so that you get the best results!
WHAT TYPE OF GLUTEN-FREE FLOUR SHOULD I USE?
You can use my all-purpose gluten-free flour mix in my Vegan Gluten Free Dairy Free Bread recipe. If you want to use a store-bought brand, be sure to use one that has potato starch in it.
Potato Starch acts like an egg in gluten-free flour and makes your bakery goods fluffy. Since this carrot cake is vegan and gluten-free, you want as many advantages as you can get.
So I highly suggest making sure your brand of gluten-free flour contains this ingredient.
WILL MY VEGAN CARROT CAKE STILL BE MOIST?
YES! YES! YES!
What makes this carrot cake moist are the following two things:
- Zucchini. Yes, on top of carrots, we are adding in zucchini! It’s a high watered vegetable that, when heated, all moisture is released, helping your cake become super moist!
- Applesauce. Applesauce acts like fat, and fat is necessary for a moist cake.
IS CARROT CAKE HEALTHIER THAN REGULAR CAKE?
Well, it’s still a cake so I wouldn’t say it’s healthy. However, this vegan version is healthier than the regular version of carrot cake.
- Gluten-Free Dairy-Free Cake. Because this cake is vegan, it contains no dairy. And the fact that it is gluten-free helps it digest better.
- Vegetables Hidden in Cake. Carrots are in this cake, but with the added ingredient of zucchini, it makes it even healthier!
- Almond Meal. Almond meal is just finely ground almonds, which adds healthy fat and protein to your cake.
- No Refined Sugar. The applesauce in this recipe not only adds moisture but also adds sugar! So there is no need for any additional sweetener!
Carrots are great for your eyes because it has Vitamin A! Just one cup of chopped carrots provides over 400 percent of your vitamin A needs!
Also, because of the high amount of beta-carotene, carrots are great for skincare and healing wounds.
***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
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Vegan Gluten-Free Carrot Cake
This Vegan Gluten-Free Carrot Cake is moist and delicious! It has the perfect cake texture so much that you won't be able to tell that it's a gluten-free, vegan cake!
- 1 cup grated zucchini
- 1 cup grated carrots
- 1 teaspoon vanilla
- 1/4 cup organic cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened applesauce
- 2 flax eggs 2 tablespoons ground flax seeds mixed with 5 tablespoons water
- 1/2 teaspoon cinnamon
- 1 1/2 cups vegan gluten free flour, any kind you like
- 3/4 cup almond meal
- 1/4 cup free oats
- pinch salt
- Preheat the oven to 300 F and use a little coconut oil to grease your 8 inch cake pan. Make sure your flax eggs are mixed and ready.
- In a large bowl, mix the first 9 ingredients. Next add the cinnamon, gluten free flour, almond meal, oats, and salt. Mix thoroughly.
- Pour the cake batter into the cake pan. Place the cake pans in the oven and bake for 1 hour to 1 hour and 20 minutes (depending on your oven), or until fully cooked.
- Check on the cake every 15 – 20 minutes. If the cake gets too browned then cover the cake with tinfoil. The cake is done when you can stick a knife or toothpick in the middle and it comes out clean, with no sticky bits of cake attached to it.
You can top this cake with the frosting from my Raw Vegan Carrot Cake recipe, but I prefer it without frosting.