Delicious vegan carrot cake. This simple carrot cake recipe is vegan, gluten-free, and easy to make! It has a sugar-free icing which is furthermore keto friendly. A moist carrot cake is perfect for Easter but can be enjoyed on any other day.
Gluten-free Vegan Carrot Cake With A Sugar-Free Icing
What’s your favorite cake? I have a few favorite cakes and carrot cake is definitely one of them. Not only is a vegan carrot cake delicious, but it’s also very healthy and my recipe is even gluten-free. 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 moist carrot cake? I guess most people love it! This gluten-free vegan carrot cake has a refined sugar free frosting! I can’t believe how good it tastes even though the icing has almost zero calories and is also keto friendly. I love this easy vegan carrot cake recipe so much, that’s why I am sharing it with you today.
Ingredients Of This Gluten-Free Vegan Carrot Cake
This homemade vegan gluten-free carrot cake is so much healthier than a store-bought carrot cake. I added some ground almonds which add a very pleasant flavor and texture to the cake. Furthermore, they make the carrot cake moist. You can, of course, leave them out if you don’t like almonds or you can replace them with other nuts. I made this simple carrot cake recipe 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 simple carrot cake recipe is:
- Refined sugar-free
- Low in fat
- Easy to make
Sugar-free and keto friendly icing
The sugar-free and keto friendly icing makes the moist 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 healthy 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 gluten-free vegan carrot cake
This vegan and 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 this 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. Happy baking! PS: If you like cakes with spices, definitely also check out this delicious Vegan Fruit Cake
Vegan Carrot Cake (Gluten-Free)
- 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 degrees F (190 degrees 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 electric spice/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 milk 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. Spread the frosting on the cake (once it's cool) and put the cake in the fridge until the frosting is hard. Enjoy!
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