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a plate with a piece of gluten free vegan carrot cake

One Bowl Carrot Cake

Plant-based
Gluten-free

Delight in the wholesome goodness of a healthy vegan gluten-free carrot cake, a guilt-free indulgence packed with flavor and nutrition. Made with nutritious ingredients like carrots, almond flour, and coconut oil, this moist and satisfying dessert offers a delicious alternative to traditional carrot cake. Carrots are rich in beta-carotene, antioxidants, and dietary fiber, promoting eye health, immune function, and digestion. By opting for a vegan and gluten-free version, you're also supporting dietary preferences and accommodating food sensitivities. Indulge in the delectable sweetness of vegan gluten-free carrot cake while nourishing your body with wholesome ingredients and enjoying its numerous health benefits.

Ingredients

‍

  • 2 tablespoons aquafaba
  • 3 teaspoons egg replacer by paneriso
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup coconut sugar
  • 3/4 teaspoons sea salt
  • 1 1/2 teaspoons baking soda
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 cup unsweetened dairy free milk
  • 2 cups loosely packed shredded carrots
  • 1 1/2 cups gluten free flour blend
  • 1 1/2 cups almond meal
  • 3/4 cups chopped walnuts (optional)
Prep time:
15 mins
Cook time:
45 mins
Total time:
1 hour
Serves:
10 - 12
Ingredients

‍

  • 2 tablespoons aquafaba
  • 3 teaspoons egg replacer by paneriso
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup coconut sugar
  • 3/4 teaspoons sea salt
  • 1 1/2 teaspoons baking soda
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 cup unsweetened dairy free milk
  • 2 cups loosely packed shredded carrots
  • 1 1/2 cups gluten free flour blend
  • 1 1/2 cups almond meal
  • 3/4 cups chopped walnuts (optional)
Prep time:
15 mins
Cook time
45 mins
Total time:
1 hour
Serves:
10 - 12

Instructions

‍

  1. Preheat oven to 350 degrees F.
  2. Grease and flour two 8 inch round cake pans with coconut oil and dust with gluten free flour. Set aside.
  3. In a large bowl or stand mixer, mix the aquafaba, egg replacer and maple syrup together.
  4. Next add sugars, salt, baking soda, baking powder, and cinnamon and mix well.
  5. Add in the dairy free milk and combine.
  6. Add grated carrot, gluten free flour mix, almond meal and mix well with stand mixer or using a hand electric mixer.
  7. Add walnuts if using and stir.
  8. Divide evenly among the two cake pans.
  9. Bake for 40 - 50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  10. Remove the cakes from the oven and allow to rest in the pans for 15 mins.
  11. Carefully run a knife along the edges and gently invert cakes onto cooling racks to let cool completely.
  12. Once cool you can serve as it is or frost with Vegan Buttercream Frosting, or Vegan Cream Cheese Icing creating a two layer cake or two single cakes.
  13. Enjoy!
Buttercream Frosting

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“Embracing a plant-based lifestyle was my conscious choice to nourish not only my body but also my values. It's a journey that not only revitalizes my health but also connects me to a world of compassion and sustainability.”

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