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The BEST Gluten Free Vegan Carrot Cake - This one bowl, healthy carrot cake is SO moist and tender, you'll never know it's plant based, made without eggs and is gluten/grain/dairy/refined sugar free! Perfect for Easter! | #Foodfaitfitness | #Vegan #Easter #Glutenfree #DairyFree #Carrotcake
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Vegan Gluten Free Dairy Free Carrot Cake

Note that total time does not include cooling the cakes or chilling between frosting layers.
This vegan gluten free dairy free carrot cake is SO moist and tender, you'll never know it's healthy, plant based and made without eggs! Perfect for Easter!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 16 People
Calories 493kcal

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! ***

Notes

*As with all gluten free baking, PLEASE weigh your flour to ensure accurate results
**If the frosting isn't spreadable, microwave for 6-10 seconds.
***If you chill the cake before serving, let it come to room temperature before serving so that the frosting isn't hard.

Nutrition

Calories: 493kcal | Carbohydrates: 45.5g | Protein: 4.1g | Fat: 33.1g | Saturated Fat: 17.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.7g | Sodium: 143mg | Potassium: 24.6mg | Fiber: 2.5g | Sugar: 31.4g | Vitamin C: 1.1mg | Calcium: 38mg | Iron: 0.8mg