This Vegan, Gluten-Free Vegan Carrot Cake is very moist, super easy to make with just the perfect sweetness and flavor. It is topped with maple sweetened coconut whipped cream and walnuts. It is now my favorite carrot cake recipe and will be yours too!
I literally made this Vegan Gluten-Free Carrot Cake three times before I decided to share it with you all. I wanted a cake that was moist yet not too heavy but contained healthy ingredients. With trial and error, I came up with what is now my favorite carrot cake.
Awhile back I was addicted to baking layered cakes, but nowadays I rarely make them! I just have to be in a special mood or it has to be a special occasion for me to do so. Instead, I prefer to bake Muffins, Donuts, Breads etc. I go for quick and easy recipes and methods only.
I even took the Wilton Cake Decorating Classes for 3 months. I loved the classes so much I encouraged my daughter Devannah who probably was about 10 years old to take classes also.
I still have photos of the cakes we baked and decorated. For each class we attended, we had to bring vegan cakes to decorate. I remember sharing those cakes to my friends, who looked forward to them.
Well, I’m in the mood to bake cakes again, so I’m going to enjoy it while it lasts.
I baked the layers in 2-9 inch round cake pans, and I added pumpkin puree as an egg-replacer, along with ground flax seeds. If you are sick and tired of all these recipes that have pumpkin as an ingredient this holiday season, go ahead and substitute with applesauce.
I used a combination of maple syrup and coconut sugar for that perfect sweet caramel flavor, but I have made this recipe with only coconut sugar as the sweetener, so if you don’t have maple syrup you can still substitute with sweetener of choice. I also added crushed pineapples to the batter. I used Bob’s Red Mill Brown Rice Flour and Almond Flour.
So the first time I made it, I did a frosting that was similar to traditional frosting and like the ones I made many years ago. I blended up organic cane sugar in a high-speed blend until it was the texture of store bought powdered sugar. I then combined the powdered sugar with vegan buttery spread and vanilla and whip until light and fluffy.
Although it tasted phenomenal, I decided to make the recipe with a healthier frosting. So the second time I made the cake, I made a cashew frosting that tasted very good. Unfortunately, I started too late in photographing the cake for my blog, and the photos were no good.
My third and final try, as seen in the images, was to make a coconut whipped frosting. This frosting is my personal favorite because it’s easy to prepare and I love the coconut flavor. It has to be kept refrigerated on hot days, or else the frosting will melt.
Light, Fluffy and Easy To Prepare
For: 12 servings
- Carrot Cake
- 1 1/2 cups brown rice flour
- 1 cup almond flour, ( I used Bob's Red Mill)
- 1 cup coconut sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon, ( I used 1 teaspoon coriander + 1/4 teaspoon cardamom)
- 1/2 teaspoon salt
- 1 cup maple syrup
- 1/2 cup pumpkin puree
- 1/3 cup coconut oil, melted
- 3 tablespoons ground flax seeds
- 2 teaspoons vanilla
- 1 cup chopped walnuts, divided
- 1 cup crushed pineapples, drained
- 2 cups carrots, peeled and grated
- Coconut Whipped Cream (Frosting 1 )
- 2 14-ounce cans full fat coconut milk, or coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- Cashew Cream (Frosting 2)
- 2 cups coconut cream
- 1 cup cashews, soaked for at least 4 hour or overnight
- 3 tablespoons coconut oil
- 1/4 cup maple syrup
- 1 tablespoon orange zest
- Preheat oven 350 degrees F. Grease 2 nine-inch round baking pans and set aside
- In a large bowl, mix together brown rice flour, almond flour, coconut sugar, baking powder and salt.
- In another bowl, mix together maple syrup, pumpkin puree, coconut oil, ground flax seeds, vanilla,
- Mix dry ingredients into bowl with wet ingredients, stirring to fully combine.
- Fold in 1/2 cup walnuts, pineapple and carrots.
- Divide cake batter evenly between 2 pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before adding frosting.
- Place 2 cans of full-fat coconut milk or cream in the refrigerator overnight.
- The following day, invert cans. Cut them open and drain liquid into a bowl,
- Scoop coconut cream in a bowl, along with maple syrup, vanilla and almond extract. Process using a hand-held mixer until smooth and peaks are formed, or about 3 minutes.
- Keep refrigerated until cake is ready to be frosted.
- Place all ingredients in a high-speed blender. Process until smooth.
- Scrape down the sides occasionally.
- Keep refrigerated.
- To Assemble: Place 1 of the cakes on a serving platter. Spread frosting of choice on top. Place the other cake on top and spread top and sides with the remaining frosting. Then decorate the sides of the cake with remaining walnuts.