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Vegan Gluten-Free Carrot Cake

URL: https://minimalistbaker.com/1-bowl-vegan-gluten-free-carrot-cake/

Ingredients

The cake

  • 3 Tbsp flaxseed meal
  • 7 ½ Tbsp water
  • ⅓ cup melted coconut oil
  • ¼ cup maple syrup
  • 1 scant cup unsweetened applesauce
  • ½ cup organic brown sugar
  • ¼ cup cane sugar
  • ¾ tsp sea salt
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¾ – 1 cup plain unsweetened almond milk
  • 1 ½ cups grated carrot
  • 1 ½ cups almond flour
  • 1 ½ cups gluten-free flour blend
  • ¾ cup chopped raw walnuts

Frostings (optional)

  • 1 serving Vegan Cashew Buttercream Frosting
  • 1 serving Vegan Buttercream Frosting
  • 1 serving Vegan Cream Cheese Frosting
  • 1 serving Coconut Butter or Coconut Yogurt
  • 1 serving Coconut Whipped Cream

Instructions

  1. Preheat the oven to 350°F (176°C) and prepare the cake pans.
  2. Make flax eggs by mixing flaxseed meal with water and letting it rest for 5 minutes.
  3. Add melted coconut oil and maple syrup to the flax eggs and whisk.
  4. Incorporate applesauce, sugars, salt, baking soda, baking powder, and cinnamon into the mixture.
  5. Add almond milk and stir, then mix in grated carrot.
  6. Stir in almond flour and gluten-free flour blend until combined.
  7. Divide the batter among the prepared pans and bake for 40-50 minutes until golden brown.
  8. Cool the cakes in the pans for 15 minutes before transferring to a cooling rack.
  9. Once cooled, frost if desired and serve.

Nutrition Facts (estimated)

Servings
12 slices
Calories
316
Total fat
18.8g
Total carbohydrates
35g
Total protein
6.2g
Sodium
147mg
Cholesterol
0mg

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