This vegan carrot cake is the perfect sweet treat to enjoy with a cup of tea! Fudgy, moist, and well-flavoured, it’s easy to make together with a slightly zesty frosting. Dairy-free, gluten-free. 

Gluten-free vegan carrot cake

Who doesn’t love carrot cake?! I could certainly eat it every day. It’s incredibly delicious with a thick zesty frosting, accompanied by a steaming cup of tea. I would say that an afternoon like that is an afternoon well-spent.

So today I’m sharing this gluten-free vegan carrot cake which I just can’t get enough of. If you need a weekend baking project, I would definitely recommend you give this a go. Trust me, you won’t regret it.

Table of contents

Vegan carrot cake

I’m in love with this vegan carrot cake, and so is everyone else who has tried it. If you’re looking for desserts to share with vegans and non-vegans alike, this is perhaps the perfect one. And it also happens to be gluten-free!

Slice of vegan carrot cake with 3 layers and buttercream frosting

This vegan carrot cake has a dense and moist texture. It’s definitely a great option for those of you who prefer desserts with more of a ‘caky’ rather than super light and airy texture. It’s crispy on the outside, while the inside has a texture almost similar to that of brownies/blondies.

Vegan carrot cake with three layers and buttercream frosting

It’s also super easy to make. Even if you’re not an experienced baker, it’s very difficult to go wrong with this vegan carrot cake recipe.

Why you’ll love this vegan carrot cake

It’s…

Slice of vegan carrot cake on a plate
  • Undetectably plant based
  • Moist
  • Well-flavoured
  • Fudgy and indulgent
  • Gluten-free
  • Perfect with a cup of tea
  • Easy and beginner-friendly

How to make vegan carrot cake

Preheat the oven to 180 degrees C/350 F and lightly grease 3 8-inch cake tins with vegan butter.

To a large mixing bowl, add the rice flour, buckwheat flour, coconut sugar, cinnamon, chickpea flour, baking powder, xanthan gum, and ground ginger. Stir together well.

  • Wet ingredients for vegan carrot cake
  • Batter for vegan carrot cake

To a different bowl, add plant based milk, olive oil, apple cider vinegar and grated carrots, and mix together.

Add the wet ingredients to the dry together with a flax egg. Mix together until well-combined. The batter should be on the thicker side, but still easy to pour.

Pour an equal amount of batter into the cake tins and bake in the preheated oven for 25-30 minutes, until golden brown and a toothpick comes out clean from the centre. When the cakes are ready, transfer them to a cooling rack and allow to cool fully either in the fridge or on the counter before adding the frosting.

  • Ingredients for vegan frosting
  • Vegan butter frosting in a bowl

To make the frosting, add the vegan butter, icing sugar, orange juice and vanilla extract to a large mixing bowl. Use a handheld or stand mixer to whisk until very smooth. I would recommend leaving the frosting in the fridge for 15 minutes to firm up.

Add a thick layer of the frosting to one of the cake sponges, then place the second cake sponge on top. Repeat the process once more, finishing with a layer of frosting on top of the cake.

  • Frosting on a vegan cake sponge

Tips and tricks for vegan carrot cake

  • Make sure that the cake sponges cool down fully before adding the frosting. I would recommend allowing them to chill in the fridge for best results.
  • If you want to, you can add chopped nuts of your choice, such as walnuts or pecans.
  • For a more fluffy texture, reduce the amount of carrots used by half.
  • I would recommend weighing the ingredients for the best results. See the recipe card for an automatic conversion to metric amounts of each ingredient.
Vegan carrot cake with frosting on a cake stand

Storage instructions

To store, wrap the cakes in cling film and keep on the counter for up to 3 days, or in the fridge for up to 5-6 days. You can also freeze them for up to 2 months and allow to thaw normally in the fridge.

Slice of dairy-free gluten-free carrot cake with raspberries on a plate

The frosting can be kept in the fridge for up to 4 days in an airtight container.

Other vegan dessert recipes

Vegan carrot cake gluten-free

Let me know in the comments – what’s your favourite cake? If you give this gluten-free vegan carrot cake recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!

Gluten-free vegan carrot cake

Get the Recipe: Vegan Carrot Cake (Gluten-free)

Yield: 16
Prep Time: 20 mins
Cook Time: 30 mins
Cooling time: 20 mins
Total Time: 1 hr 10 mins
This vegan carrot cake is the perfect sweet treat to enjoy with a cup of tea! Fudgy, moist, and well-flavoured, it’s easy to make together with a slightly zesty frosting. Dairy-free, gluten-free. 
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Ingredients

For the cake

  • 1 1/2 cups rice flour, (1 3/4 cups)
  • 1/2 cup buckwheat flour
  • 2 cups coconut sugar
  • 1/2 tbsp cinnamon
  • 1 cup chickpea flour
  • 2 tbsp baking powder
  • 1 tbsp xanthan gum
  • 1/2 tsp ground ginger
  • 3 cups plant based milk
  • 3/4 cup olive oil
  • 3 tbsp apple cider vinegar
  • 1 cup grated carrot
  • 6 flax eggs, (6 tbsp ground flaxseed soaked in 3/4 cup water for 5 minutes)

For the frosting

  • 1/2 cup vegan butter, room temperature
  • 3 cups powdered sugar
  • 1 tbsp orange juice
  • 1/4 tsp vanilla essence

Equipment

  • Conventional oven
  • 3 8-inch cake tins
  • Mixing bowls x 3

Instructions 

  • Preheat the oven to 180 degrees C/350 F and lightly grease 3 8-inch cake tins with vegan butter.
  • To a large mixing bowl, add the rice flour, buckwheat flour, coconut sugar, cinnamon, chickpea flour, baking powder, xanthan gum, and ground ginger. Stir together well.
  • To a different bowl, add plant based milk, olive oil, apple cider vinegar and grated carrots, and mix together.
  • Add the wet ingredients to the dry together with a flax egg. Mix together until well-combined. The batter should be on the thicker side, but still easy to pour.
  • Pour an equal amount of batter into the cake tins and bake in the preheated oven for 25-30 minutes, until golden brown and a toothpick comes out clean from the centre.
  • When the cakes are ready, transfer them to a cooling rack and allow to cool fully either in the fridge or on the counter before adding the frosting.
  • To make the frosting, add the vegan butter, icing sugar, orange juice and vanilla extract to a large mixing bowl. Use a handheld or stand mixer to whisk until very smooth. I would recommend leaving the frosting in the fridge for 15 minutes to firm up.
  • Add a thick layer of the frosting to one of the cake sponges, then place the second cake sponge on top. Repeat the process once more, finishing with a layer of frosting on top of the cake.

Video

Notes

  • Make sure that the cake sponges cool down fully before adding the frosting. I would recommend allowing them to chill in the fridge for best results.
  • If you want to, you can add chopped nuts of your choice, such as walnuts or pecans.
  • For a more fluffy texture, reduce the amount of carrots used by half.
  • I would recommend weighing the ingredients for the best results. See the recipe card for an automatic conversion to metric amounts of each ingredient.
Calories: 412kcal, Carbohydrates: 62g, Protein: 4g, Fat: 18g, Saturated Fat: 3g, Trans Fat: 1g, Sodium: 172mg, Potassium: 289mg, Fiber: 3g, Sugar: 36g, Vitamin A: 276IU, Vitamin C: 1mg, Calcium: 140mg, Iron: 1mg
Author: Maria Gureeva
Course: Dessert
Cuisine: Vegan
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Vegan carrot cake gluten-free Pinterest
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