Vegan gluten-free carrot cake

Good Morning readers! Today I’m going to cheer your cloudy weekend (this of course if you live in The Netherlands were we have NO SUN!!!! haha) . Anyways, I´m sure that even if you have the most beautiful spring in your country you are going to enjoy this recipe as much as I did!

Yesterday a couple of friends invaded my house due to the rain and because they wanted to collaborate with my blog I decided they should be baking just to see if this is only easy for me or is actually doable ; )

Let me tell you the results were beautiful. We had a creamy, moist, fluffy gorgeous vegan gluten-free carrot cake.

So, here it goes!

For the dough:

  • 80 ml Coconut oil (melted)
  • 2 Flax eggs (3 Tbsp flaxseed meal + 7 ½ Tbsp water) *replaceable by regular eggs
  • 200 gr Apple pure
  • 60 ml Maple syrup
  • 40 gr Coconut sugar
  • 100 gr Cane sugar
  • 1/2 tsp Sea salt
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Cinnamon powder
  • 210 ml Almond milk
  • 360 gr Carrots (grated) *I like mixing regular orange carrots with black carrots
  • 170 gr Almond flour
  • 150 gr Gluten-free Flour mix *I sometimes replace this with 75 gr coconut flour and 75 gr banana flour
  • 80 gr Chopped walnuts
  • 80 gr Raisins

Preheat the oven 180*C

Butter and flour the cake round pan (this recipe is made for 12 people).

In a bowl mix the liquids, stir to combine, then add the solids starting from the apple pure, then the powders, the flours, and leave for last the carrots, walnuts and raisins. Stir to combine again, set it in the pan and take it to the oven for 45 minutes until its golden brown. You can also check by inserting a toothpick into the center and see if it comes out clean.

Once it’s done let it cool completely and cover it with the frosting

For the frosting:

  • 2 sticks Coconut-almond butter (softened)
  • 4 cups Powder sugar
  • 1/2 tsp Pure vanilla extract
  • Splash of almond milk

*Notice that if you are not vegan you can replace the dairy products by regular milk, eggs & butter in the same proportions I wrote on top. The same goes if you can eat gluten, the gluten free mix can be replaced by regular flour.

Hope you’ll enjoy a beautiful weekend!

I’ll be posting soon,


The Food Vandal

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