Description
Fluffy yet moist and delicious, this 1-Bowl Vegan Gluten-Free Carrot Cake is a DELICIOUS dessert that's perfect for spring, Easter, or any time of the year! This amazing, HEALTHY cake is free of refined sugars and flour, and is a showstopper at any gathering. Make it for any occasion since it only takes 45 minutes from start to finish.
Vegan, Oil-free, Gluten-free, Refined Sugar-free, can be nut-free
Ingredients
Scale
Wet
- 1 15-oz can coconut cream (use liquid + solid)
- 1 cup coconut sugar
- 1 cup maple syrup
- 1/3 cup unsweetened nondairy milk
- 1/4 cup apple cider vinegar
- 2.5 tsp vanilla extract
- 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water)
Dry
- 6 cups oat flour, finely ground (see note 1)
- 1.5 tsp salt (feel free to reduce)
- 2 tbsp baking soda
- 2 tbsp baking powder
- 3 tsp xanthan gum
- 2 tbsp ground cinnamon
Fold-Ins
- 1.5 pounds carrots, peeled and grated
- 1 cup raisins
- 1 cup pecans
Topping
- Vegan Cream Cheese Frosting, optional
- Extra Pecans and Raisings, optional
- Spiralized carrot, optional
Instructions
- Preheat the oven to 350 degrees F (177 degrees C) and mix together your flax egg. Place in fridge.
- Grate carrots and prep pans. Grease the insides of each pan with coconut cream from the can, using approximately 2 tsp of the solid cream per pan. You can use your fingers or a pastry brush. Trace the insert in your spring-form pan or the bottom of your cake pan with a pencil on parchment paper. Cut on the inside of the circles and adhere to the bottom of your pans (the grease is enough to make them stay still.
- Cream your canned coconut cream (solid + liquid) together with the coconut sugar until well combined. Then add the rest of the liquid ingredients (don't forget the flax eggs!) and combine.
- Sprinkle on the flour so that it covers the surface and sprinkle the rest of the dry ingredients (except the carrots, raisins, and pecans). Using your spatula, mix from the walls in, gently folding the batter until only SOME powder remains. Then fold in the carrots, raisins and pecans--the remaining powder will get mixed when you do it.
- Divide up the batter into each cake pan, smoothing as you go with a spatula or fingers. Smooth the batter out, and place the cakes on one tray together (I just find this easier) and place on the TOP rack of the oven (in the top third of your oven) if you have a gas oven like I do. If electric, place in the center.
- Bake 30 - 35 minutes until inserted toothpick comes out clean. Let cool in pan on the stove top for 15-20 minutes.
- Run a butter knife around the inner edge of the pan in case any batter stuck (but in most cases the cake will shrink away from the edges as it cooks).
- Carefully invert each cake first onto a plate, removing the metal spring-form insert and then the parchment paper, then invert again onto the cooling rack.
- Let cool COMPLETELY before frosting. Decorate your cake to your heart's content.
- Store the cake COVERED in the fridge for up to 4-5 days. Freeze up to 3 months (would recommend slicing into individual portions and wrapping separately before freezing).
Notes
- You want to use FINELY ground oat flour. I ground rolled oats in my Vitamix blender. High powered blenders and food processors should be able to grind oats finely, no problem. You can also just buy pre-ground oat flour. I recommend the finely ground variety.
- BTW if anyone needs to reduce the sugar, you should reduce them but keep the same ratio of 1:1 (so if a half cup coconut sugar use a half cup maple syrup or date syrup). You could also leave out all sugar and use chopped dates.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Vegan, Oil-free, Gluten-free, Refined Sugar-free, can be nut-free