Vegan gluten free carrot cake with a sugar free frosting!
What’s your favorite cake? I have a few favorite cakes and carrot cake is definitely one of them. Not only is a vegan gluten free carrot cake delicious, it’s also very healthy. Carrots contain lots of beta-carotene which is a powerful antioxidant and so good for our body. They make the cake moist, they add a nice orange color and some sweetness. Do you know anyone who doesn’t like a good carrot cake? I guess most people love it! This vegan gluten free carrot cake has a refined sugar free frosting! I can’t believe how good it tastes even though the sugar in the frosting has almost zero calories. I love this recipe so much, that’s why I am sharing it with you today.
Healthy vegan gluten free carrot cake recipe
This homemade vegan gluten free carrot cake is so much healthier than a store bought carrot cake as it’s vegan, gluten free and refined sugar free. I also added some ground almonds which add a very pleasant flavor and texture to the cake. You can of course leave them out if you don’t like almonds or you can replace them with nuts. I made this carrot cake once without almonds and once with almonds and I definitely prefer the second version.
You will also notice that I added 2 chia eggs to the recipe. Chia eggs replace regular eggs and are very easy to make. You just need chia seeds which you put in your food processor or coffee grinder. Then you mix 2 tbsp of these ground chia seeds with 6 tbsp of water, whisk, set aside and after 5 minutes your chia eggs are ready. You can of course sub the chia eggs with flax eggs (same procedure, just with flax seeds).
This carrot cake is:
- Dairy free
- Egg free
- Refined sugar free
- Low in fat
- Gluten free
- Easy to make
Top this vegan gluten free carrot cake with a sugar free icing
This sugar free icing makes the carrot cake even tastier. Don’t be afraid of tons of sugar as this frosting wasn’t made with refined sugar. I used Erythritol which is a sugar substitute that looks and tastes almost as sweet as regular sugar, yet has basically zero calories. Erythritol naturally occurs in some fruits and fermented foods. It’s important however that you buy a brand which contains 100% pure Erythritol and which is furthermore GMO free.
Erythritol is relatively safe to consume, but since it’s a sugar alcohol it may cause digestive issues in some people, especially if eaten in high amounts. Please keep that in mind if you share this carrot cake with other people. I never experienced any digestive issues though and I use a GMO free brand with a USDA Organic label. If you don’t mind regular sugar you can use that instead of Erythritol, but in my opinion sugar can cause more harm (blood sugar spike, tooth decay) than Erythritol.
Easy to make recipe
This vegan gluten free carrot cake is easy to make in 5 simple steps. I love how moist it came out and I noticed it tastes even slightly better on day two. So make sure you don’t eat the whole cake on day one and save some slices for day two. Please get back to me once you made my recipe and leave a comment below. You can also make a photo of it and post it on Instagram. If you tag me in the caption + photo with @elavegan and use the hashtag #elavegan I will gladly check out your post and leave a comment. Happy baking!
Vegan gluten free carrot cake with a refined sugar free frosting. This cake is moist, delicious, healthy and low in fat and calories
- 1 cup rice flour, white (160 g)
- 1/2 scant cup tapioca flour (50 g)
- 1/4 cup coconut flour (33 g) - see recipe notes
- 1/2 cup ground almonds (45 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- spices to taste - see recipe notes
- 2 1/2 cups finely grated carrots (375 g)
- 1/2 cup coconut milk, canned (120 ml)
- 1/3 cup maple syrup (OR agave syrup) (80 ml / 110 g)
- 2 tbsp coconut oil, melted (28 g)
- 2 chia eggs (2 tbsp ground chia seeds + 6 tbsp water)
- 1 tbsp lime juice
- 1 tsp vanilla extract
- 1/3 cup Erythritol (70 g)
- 1 1/2 tbsp coconut cream or canned coconut milk (21 g)
- 2 1/2 tsp lime or lemon juice
Mix the ground chia seeds and water with a whisk, set aside for 5 minutes. Meanwhile put all dry ingredients in a big bowl and stir until there are no clumps
Add all wet ingredients into the dry ingredients and stir until the mixture is combined
Line a mold with parchment paper or grease it with a little bit of coconut oil. My mold measures 8 x 4 x 2.5 inches
Bake in the oven at 375 degree F (190 degree C) for about 40 minutes (+/- 10 minutes. The cake is ready when a toothpick comes out almost clean (don't overcook it). Let it cool
Put the Erythritol in your food processor or coffee grinder and blend until it's very fine like icing sugar. Use a whisk to mix it in a small bowl with the coconut cream and lime/lemon juice. If the frosting is too thick add a few drops of lime/lemon juice. If it's too thin add more of the Erythritol. Put the frosting on the cake (once it's cool) and put the cake in the fridge until the frosting is hard. Enjoy!
You can use a different gluten free flour blend, however if you sub coconut flour for a different flour then you need to increase the amount of flour. Coconut flour is very absorbent, that's why you would have to use at least 1/2 a cup of a different flour instead of coconut flour. My gluten free flour blend made the cake fluffy and resulted in a great texture and I totally recommend it.
2 tsp of cinnamon
1/2 tsp of ground ginger
Optional spices: Nutmeg, cloves to taste
If you are using Pinterest, feel free to pin the following photo: