October 27, 2021

Vegan Gluten Free Dairy Free Carrot Cake

vegan gluten free dairy free carrot cake pic

Just wanted to let you know that this tasty vegan gluten free dairy free carrot cake is sponsored by my friends at XOBY Organics!

This one bowl Vegan Gluten Free Dairy Free Carrot Cake is SO moist and tender, you’d never know it’s healthy, plant based and egg-less!

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It’s my FAVORITE TIME OF YEAR.

The time where we get to eat our vegetables in the form of CAKE.

And all the people who secretly wish they could eat cake for breakfast, lunch and dinner instead of vegetables went AMEN.

Why this is the BEST Carrot Cake

As Eastertime approaches every year, I get SO so excited because all the carrot cake goodness that is coming my way! That’s why we have about a million carrot cake related recipes here on the blog- from your more traditional Paleo Carrot Cake with Almond Flour all the way to  vegan carrot cake blondies and carrot cake magic cookie bars, we’ve got you covered! Today’s recipe happens to be the VERY best vegan gluten free carrot cake you will ever try! That’s because it’s perfectly tender when you go in for a bite, it has the right amount of sweetness to curb that sugar craving, and it’s loaded with carrot goodness! It’s also super easy to put together, and is perfect for serving to guests that follow a vegan eating plan!

The BEST Gluten Free Vegan Carrot Cake - This one bowl, healthy carrot cake is SO moist and tender, you'll never know it's plant based, made without eggs and is gluten/grain/dairy/refined sugar free! Perfect for Easter! | #Foodfaitfitness | #Vegan #Easter #Glutenfree #DairyFree #Carrotcake

Ingredients Needed

To make this recipe, I used a handful of better-for-you ingredients to make the BEST vegan gluten free carrot cake ever! The whole family is going to love it, and it’s perfect for those with dietary needs and preferences! Here’s what you’ll need to round up before getting started:

Almond FlourTapioca StarchCoconut SugarGround CinnamonBaking SodaSea SaltGround NutmegUnsweetened Coconut FlakesPecansCarrot Baby FoodCrushed Pineapple, drained wellCoconut Oil, meltedApple Cider VinegarVanilla ExtractWaterMiss Jones Baking Co. Organic Cream Cheese Frosting
The BEST Gluten Free Vegan Carrot Cake - This one bowl, healthy carrot cake is SO moist and tender, you'll never know it's plant based, made without eggs and is gluten/grain/dairy/refined sugar free! Perfect for Easter! | #Foodfaitfitness | #Vegan #Easter #Glutenfree #DairyFree #Carrotcake

How to make Vegan Gluten Free Carrot Cake

Prepare

Fire up the oven and let it preheat while you work. Line the bottoms of 2 cake pans with parchment paper and rub the sides with oil. Whisk the flax meal with the water and place it in the fridge for a bit.

Whisk

In a large bowl, add all of the ingredients up to the pecans, including them, until everything is well mixed. Add the baby food and pineapple to the bowl, but just let them sit on top of the ingredients. Make 3 small holes or wells in the dry ingredients. In one, pour the coconut oil. In another, pour the apple cider vinegar. In the third, the vanilla. Pour the water over top of everything and then use a fork to mix everything together well. 

Bake

Divide the batter between the 2 prepared pans and place them in the oven. Bake the cakes until a toothpick inserted comes out clean! 

Frost and Serve

Once the cakes have cooled completely, frost them as desired with your Miss Jones cream cheese frosting and DEVOUR!

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Vegan Gluten Free Dairy Free Carrot Cake - This one bowl, healthy carrot cake is SO moist and tender, you'll never know it's plant based, made without eggs and is gluten/grain/dairy/refined sugar free! Perfect for Easter! | #Foodfaitfitness | #Vegan #Easter #Glutenfree #DairyFree #Carrotcake

Top Tips for Making Carrot Cake

Don’t skip the wells: It’s important to follow the instructions for this recipe! Make sure to make your 3 wells for the wet ingredients so that all the liquid can mix in at once. This will result in a better batter and a better carrot cake!Cool it COMPLETELY in the pan: So that the cakes will hold together well, be sure to let them sit in the pans until they are room temperature!

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More Gluten Free Recipes

We have TONS of gluten free recipes on Food Faith Fitness! Explore them all in our gluten free Library!

Browse All
Vegan Gluten Free Dairy Free Carrot Cake - This one bowl, healthy carrot cake is SO moist and tender, you'll never know it's plant based, made without eggs and is gluten/grain/dairy/refined sugar free! Perfect for Easter! | #Foodfaitfitness | #Vegan #Easter #Glutenfree #DairyFree #Carrotcake

How to Store Carrot Cake

Carrot cake is quite moist and tender, which is one of the reasons why it’s SO delicious! However, this means that it is important to store it in an airtight container in the fridge instead of on the counter so that bacteria won’t grow!

How long does Carrot Cake Last?

Stored correctly, this carrot cake will last for up to 5 days in the fridge, or up to 3 months in a freezer safe container in the freezer!

The BEST Gluten Free Vegan Carrot Cake - This one bowl, healthy carrot cake is SO moist and tender, you'll never know it's plant based, made without eggs and is gluten/grain/dairy/refined sugar free! Perfect for Easter! | #Foodfaitfitness | #Vegan #Easter #Glutenfree #DairyFree #Carrotcake

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The BEST Gluten Free Vegan Carrot Cake - This one bowl, healthy carrot cake is SO moist and tender, you'll never know it's plant based, made without eggs and is gluten/grain/dairy/refined sugar free! Perfect for Easter! | #Foodfaitfitness | #Vegan #Easter #Glutenfree #DairyFree #Carrotcake
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Vegan Gluten Free Dairy Free Carrot Cake

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }Note that total time does not include cooling the cakes or chilling between frosting layers.This vegan gluten free dairy free carrot cake is SO moist and tender, you’ll never know it’s healthy, plant based and made without eggs! Perfect for Easter!
Course DessertCuisine AmericanPrep Time 45minutesCook Time 35minutesTotal Time 1hour20minutesServings 16PeopleCalories 493kcal

Ingredients

3CupAlmond flour(270g) *1 1/4CupsTapioca starch(152g)1CupCoconut sugar,packed5tspGround cinnamon2tspBaking soda1/2tspSea salt1/2tspGround nutmeg1/2CupUnsweetened coconut flakes1/2Cup Pecans,diced + additional for garnish1CupCarrot baby food1/2CupCrushed pineapple, drained well1/4CupCoconut oil,melted2TbspApple cider vinegar2tspVanilla extract1/4Cup Water2CansMiss Jones Baking Co. Organic Cream Cheese Frosting

Instructions

Preheat your oven to 350 degrees and line two 8 inch cake pans with parchment paper, greasing the sides with coconut oil.In a large bowl, stir together all the ingredients up to the pecans (including the pecans) until well mixed. Add the baby food and pineapple into the bowl, but don’t mix. Let them sit on top of the dry ingredients.Make 3 wells in the dry ingredients and put the coconut oil in one, the apple cider vinegar in the other and the vanilla in one. You don’t want them to mix together yet.Pour the water over top of everything and use a fork to stir everything together until well mixed.Divide between the 2 cake pans, spreading out evenly. Bake until golden brown and a toothpick inserted in the center comes out clean, about 33-35 minutes.  Let cool COMPLETELY in the pan.

To frost:

Place one  of the cakes, bottom side up, on a cake pan. Gently spread 1 cup of the frosting ** (an offset spatula helps A LOT here) all over it, letting some hang off the sides.  Gently place the other cake, bottom side-up on top and gently press to secure. Spread a heaping 3/4 cup of frosting very thinly over the rest of the cake, to seal in the crumbs. It doesn’t have to look pretty yet!  Refrigerate for 20-30 minutes, or until the frosting is hard.Spread the rest of the frosting all over the cake and decorate with pecans.DEVOUR! ***

Notes

*As with all gluten free baking, PLEASE weigh your flour to ensure accurate results**If the frosting isn’t spreadable, microwave for 6-10 seconds.***If you chill the cake before serving, let it come to room temperature before serving so that the frosting isn’t hard.

Nutrition

Calories: 493kcalCarbohydrates: 45.5gProtein: 4.1gFat: 33.1gSaturated Fat: 17.1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.7gSodium: 143mgPotassium: 24.6mgFiber: 2.5gSugar: 31.4gVitamin C: 1.1mgCalcium: 38mgIron: 0.8mg

THIS POST IS SPONSORED BY MY FRIENDS AT XOBY ORGANICS. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!

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Keep in touch with XOBY on social media for more delicious ideas: Facebook/Twitter/Instagram

And, make sure you stay tuned with XOBY, because they’re running an awesome giveaway at the end of the month. Until then, take advantage of their promotion that’s running from March 1-12 on their website: register (it’s free!) and receive a $10 e-gift card! Just for signing up!

Nutrition FactsVegan Gluten Free Dairy Free Carrot Cake
Amount Per Serving Calories 493Calories from Fat 298% Daily Value*Fat 33.1g51%Saturated Fat 17.1g107%Polyunsaturated Fat 0.9gMonounsaturated Fat 1.7gSodium 143mg6%Potassium 24.6mg1%Carbohydrates 45.5g15%Fiber 2.5g10%Sugar 31.4g35%Protein 4.1g8%Vitamin C 1.1mg1%Calcium 38mg4%Iron 0.8mg4%* Percent Daily Values are based on a 2000 calorie diet.(per 1/16 of the cake)

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Vegan Gluten Free Carrot Cake collage photo

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The post Vegan Gluten Free Dairy Free Carrot Cake appeared first on Food Faith Fitness.

F6Y4 1ggu2w
By: Taylor Kiser
Title: Vegan Gluten Free Dairy Free Carrot Cake
Sourced From: feedproxy.google.com/~r/foodfaithfitness/ryFv/~3/F6Y4_1ggu2w/
Published Date: Thu, 11 Mar 2021 11:00:00 +0000