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 healthy carrot cake is SO moist and tender, you’ll never know it’s plant based and made without eggs! Perfect for Easter!
PIN Vegan Gluten Free Dairy Free Carrot Cake
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. <–Which you CAN if you eat carrot cake Instant Pot french toast casserole. Just sayin’
Don’t lie. Sometimes you look at those trendy bowls on Instagram, where people have roasted EVERY VEGETABLE KNOWN TO MAN (and sometimes, liiike, without even cutting them up?) and you go “nah. I’ll take some gluten free carrot cake cupcakes thank you very much.”
Real life talk. You know I’m all about it.
Well, internet friends. It’s the countdown to Easter which means that gluten free CARROT CAKE is up in the HOUSE.
Cannot wait to blow your minds with the fact that is vegan gluten free dairy free carrot cake is
- SO SUPER moist and tender even WITHOUT EGGS.
- The lack of eggs we mentioned comes from some kind of magical-baking-wizardry that happens when you stir together water, coconut oil and vinegar. Literally ZERO ideas how that makes sense, but you do not question science. Right?
Right.
- Has no actual strands of grated carrot. This cake has – wait for it – CARROT BABY FOOD.
Stop it. Stop it RIGHT NOW.
Do not put your baby-food-judgement on a tender, spicy-sweet, pineapple-licious and crazy coconut-y slice of carrot cake perfection. Just like the gluten free vegan carrot cake blondies, the pureed carrot situation is also a MAIN reason why this cake is even able to nix the eggs, while still HOLDING TOGETHER.
The baby food acts like the VRY VRY needed binder AND is hugs all the ingredients in tastes-exactly-like-the-normal-carrot-cake-made-with-non-baby-food-carrots hug.
You understand.
Can we talk about the DAIRY FREE cream cheese frosting that is basically my newest obsession? Literally have been putting it in my morning oatmeal recipe with blueberry cheesecake swirl every day.
When I got my package from XOBY Organics and Mr. FFF saw the frosting (context: he is OBSESSED with cream cheese frosting but, due to being lactose intolerant, has not had it in ages) he just assumed that I randomly ordered it for him and started GOING TO TOWN ON IT.
I’m like “NOPE. NOT FOR YOU.”
He was sad.
Until I made him this vegan carrot cake recipe.
Life tip: if you accidentally make some sad/hurt someone’s feelings/just do something not-nice-human-like, just make them this vegan gluten free dairy free carrot cake. PROBLEM SOLVED.
F
More Gluten Free Recipes
We have TONS of gluten free recipes on Food Faith Fitness! Explore them all in our gluten free Library!
Anyway.
XOBY Organics saved the day on the how-to-make-dairy-free-cream-cheese-frosting situation that was at hand <– I couldn’t live with myself if I made you carrot cake WITHOUT that VRY VRY necessary, swirly-twirly CREAMY frosting. But, if you want to MAKE your own dairy-free frosting, you can check out my Paleo Carrot Cake with Almond Flour!
They also saved the day, as per usual, on the WHOLE almond flour carrot cake situation because, just like in the peanut butter chickpea chocolate chip cookies, gluten free magic cookie bars A-N-D strawberry gluten free chocolate lava cakes, the (organic! Wholesome!) cake ingredients were delivered RIGHT TO MY DOOR. And in only a couple days after I ordered them!
Cake that comes right to you?
YEP. SIGN ME UP.
Things I am also signing up for:
- healthy Easter desserts with vegetables disguised as dessert
- ….
UHHH, is there anything else in life worth signing up for?
EXACTLY.
Similar recipes you might like
Gluten Free Baked Carrot Cake Donuts
Gluten Free Dairy Free Carrot Cake Cheesecake
Healthy Gluten Free Sugar Free Carrot Cake
Gluten Free Coconut Flour Carrot Cake Dip
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Ingredients
- 3 Cup Almond flour (270g) *
- 1 1/4 Cups Tapioca starch (152g)
- 1 Cup Coconut sugar, packed
- 5 tsp Ground cinnamon
- 2 tsp Baking soda
- 1/2 tsp Sea salt
- 1/2 tsp Ground nutmeg
- 1/2 Cup Unsweetened coconut flakes
- 1/2 Cup Pecans, diced + additional for garnish
- 1 Cup Carrot baby food
- 1/2 Cup Crushed pineapple, drained well
- 1/4 Cup Coconut oil, melted
- 2 Tbsp Apple cider vinegar
- 2 tsp Vanilla extract
- 1/4 Cup Water
- 2 Cans Miss 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! ***
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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!
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!
(per 1/16 of the cake)
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Kelly says
Made this for Thanksgiving. Thank you SO much, it was so delicious. This was my first time making something like this and now I’m inspired to find more to bake!
Taylor Kiser says
Yahoo!! So glad you loved it Kelly!
Em says
Fantastic recipe. Used half of the amount of sugar it called for, only 1 can of the frosting, and fresh pineapple instead of canned (and a little extra than called for), and it was the perfect level of sweet. The cake is truly delicious. Awesome consistency. Super flavorful. Grandma LOVED it, too.
Taylor Kiser says
YAY! I am so glad you liked it! Thanks for letting us know!
Kellie says
Can I half this recipe to make only one cake?? I plan to follow ingredients and instructions exactly as written.. thank you in advance!
Taylor Kiser says
It SHOULD work! But, I haven’t tried so I can’t tell you absolutely for sure. Let me know if you try!
Jamie says
Hello! This recipe has me so excited to try it! Wondering if you have any sub ideas for the oil? Thanks!!
Taylor Kiser says
You do need the oil for flavor! Sorry!
Ima says
What kind of magic is this?? It is amazing!! So happy I tried this recipe! Can’t wait to serve it tomorrow!!
Taylor Kiser says
So glad you like it!!