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!
Nothing beats a classic carrot cake, and to make it even better this one is also gluten-free. I had the idea to make this cake when I made my older daughters Birthday cake. I had searched to the ends of the Internet to find a nice vegan and gluten-free cake recipe and created a recipe from two different recipes I found.
Although the cake was really delicious we couldn’t shake the feeling that it could be made even better. That’s when we thought of making it into a carrot cake. Adding carrots and walnuts has transformed a good cake recipe into a soft and fluffy carrot cake that is fit for all occasions.
Just looking at the pictures brings back how wonderful this cake is. I think 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.
This vegan and gluten-free carrot cake is:
And if you love baking, why not check out these recipes too:
- Vegan and gluten-free blueberry streusel muffins
- Strawberry and champagne cupcakes
- Vegan raspberry cupcakes
- Classic chocolate chip cookies
- Vegan white chocolate and honeycomb cookies
- Easy vegan cinnamon swirl bread
- Easy vegan banana bread
- White oreo and raspberry cake
Vegan & gluten-free carrot cake
Vegan and glutenfree carrot cake
- 2 tbsp Flaxseeds
- 5 tbsp Water
- 1.5 cup Buckwheat
- 1/2 cup Rice flour
- 1/2 cup Almond flour
- 1/2 cup Corn starch
- 1 cup Sugar
- 4 tsp Baking powder
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1.5 tsp Baking soda
- 2 cup Plant milk
- 1/2 cup Oil
- 2 tbsp Apple cider vinegar
- 4 tsp Vanilla
- 2 cup Grated carrots
- 1/2 cup Chopped walnuts
Cream cheese frosting
- 600 g Icing sugar
- 125 g Vegan butter
- 200 g Vegan cream cheese
- 2 tsp Vanilla
- 2 tbsp Lemon juice
- 1/2 cup Soft medjool dates
- 1/4 cup + 2 tbsp maple syrup
- 1/4 cup + 2 tbsp full fat coconut milk
- 2 tsp Vanilla
- 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. Let sit for about 10 minutes or until thick.
- In a bowl combine plantmilk, oil, vanilla and apple cider vinegar.
- In a separate bowl add buckwheat, rice flour, almond flour, corn starch, 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 down and cut off the bulge to make all the cakes 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 and then the icing sugar, vanilla and lemon juice. Mix until the frosting is light and airy. It is helpful to let the cream cheese frosting cool down in the fridge before spreading it onto the cake.
- Take your bottom cake layer and place 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.
- To make the date caramel, make sure to 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 run the caramel through a sieve if not totally smooth. This could be if the dates are not completely soft.
- Spread the date caramel inside the frosting wreath and decorate with a few walnuts.