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Gluten-free vegan carrot cake
You only need two kitchen tools for this cake: a grater and a blender (a normal smoothie blender will do the trick). But if you want to be really super quick then get yourself a food processor that can also grate veggies. I have one and it's such a time saver! Which means this recipe normally only takes me 10 minutes to prepare, it's mad how quick it is!
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This cake is also high in protein due to the almonds. So you are getting your veggies and your protein in! The best excuse ever to eat more cake ;-)
This cake is really nice and moist, a great winter treat.
Always make sure you let the cake cool down first because it will only firm up more once it has cooled down.
I hope you enjoy my gluten-free carrot cake recipe. Let me know in the comments what you thought of it.
- 200ml soy milk
- 100ml sunflower oil
- 3 tbsp lemon juice
- 2 1/2 tsp vanilla essence
- 150g granulated sugar
- 125 gluten-free rolled oats
- 1 tbsp baking powder
- 200g finely grated carrots
- 100g ground almonds (75g)
- 1 tsp baking powder
Blend all ingredients from step 1 in a blender until you get a smooth consistency. If you use a small blender then blend everything in two batches.
Pour the dough into a large bowl.
Finely grate 200g of peeled carrots and add them to the bowl together with 100g ground almonds (also called almond flour) and 1 tsp baking powder.
Mix together well until you get a smooth dough with no lumps.
Grease the sides of a 20cm baking tin and line with baking paper. Pour the dough into the tin.
Bake in the preheated oven at 180C (360F) for 40min.
Take out and let it cool down. This step is very important because the cake will be quite soft coming out of the oven. That's because the oat starch and the liquids need time to set.
Once it has cooled down completely, dust with some icing sugar. Enjoy! Yep, that's it! Super easy, isn't it ;-)
And if you like gluten-free vegan desserts then definitely also try my flourless chocolate banana cake, such a treat!
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