Vegan Gluten-Free Carrot Cake
Vegan gluten-free carrot cake with tangy cashew yogurt frosting on top for the perfect creamy complement to this healthier cake. Simple and SO yummy!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup (250g) unsweetened applesauce*
- 2/3 cup (110g) coconut sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup (120g) nondairy milk**
- 1/3 cup (50g) tapioca starch***
- 2 1/2 cup (300g) oat flour****
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp ginger
- 1/4 tsp salt
- 1 1/2 cup (180g) grated carrots
- 1/2 cup (60g) chopped walnuts ((or pecans))
- 1 cup (120g) raw cashews (soaked overnight)
- 1/3 cup (75g) nondairy yogurt
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- 1
Preheat the oven to 350F.
- 2
To a mixing bowl, add the applesauce, coconut sugar, lemon juice, vanilla, and milk. Whisk to combine.
- 3
Add the tapioca starch, oat flour, baking powder, baking soda, spices, and salt. Stir to combine.
- 4
Fold in the grated carrots and walnuts.
- 5
Transfer to a baking pan (I used a 9×9″ square pan, but round is fine too) that has been lightly sprayed with oil or lined with parchment paper.
- 6
Bake for approximately 30 minutes at 350F or until a toothpick inserted into the center comes out clean.
- 7
Remove from the oven and cool completely before frosting.
- 8
Drain the cashews. Combine all the frosting ingredients in a high speed blender and blend until smooth and very creamy. If it gets stuck at a higher speed, reduce the speed to low and let it blend for a while (30-60 seconds).
- 9
Spread onto the cooled cake and ideally refrigerate until the frosting is set (at least 2 hours). Or you can eat it immediately, but the frosting will be quite soft.
- 10
Slice and enjoy! Keep leftovers in the refrigerator.