Gluten Free Carrot Cake

carrot cake on white cake stand with grey marbled background.

4.88 from 8 votes

The best gluten free and vegan carrot cake. It's simple, delicious and surprisingly easy to make! Perfect to wow friends and family

Prep Time15

Cook Time25

Cooling time1 30

Total Time2 10

Course: Dessert

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: Slices

Author: James Wythe

Equipment

2 small mixing bowls
1 large mixing bowl
2 8 inch baking tins
grater
whisk

Ingredients

100 g ground flaxseed
1 1/2 cups water
300 g gluten free self raising flour
100 g ground almonds
2 tsp cinnamon
1/2 tsp nutmeg
250 g coconut sugar
1 tbsp baking powder
150 ml plant-based milk (I used unsweetened almond)
2 large carrots grated
2 cans coconut milk fat (thick part at the top of a coconut milk can)
2 tbsp coconut sugar

Metric - US Customary

Instructions

If making the coconut icing, place your coconut milk cans in the fridge overnight and place a mixing bowl in the fridge a couple hours before making the cake
Pre-heat your oven to 200C / 390F
To a bowl add the ground flaxseed and water, stir and leave to sit for 10 minutes until it thickens
Meanwhile in a large mixing bowl add the gluten free self raising flour, almonds, cinnamon, nutmeg, sugar, baking powder and mix until there are no lumps
Now add the milk and flaxseed (when thickened) and mix. Grate in the carrot and mix again
Grease x2 8 inch baking tins with oil (or baking paper for oil free) and pour in 1/2 the mixture into each
Place in the oven for 25 mins at 200C / 390F. Once cooked remove from the oven and place in the fridge to cool for 90 minutes (needs to cool for adding the coconut icing)
Once the cake is cooled add the coconut fat (the thick part at the top of the coconut can) to a mixing bowl along with 2 tbsp coconut sugar and whisk with a handheld machine until it starts to form (see photo above)
Simply layer the icing onto both of the cakes, then place one on top of the other

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: In an airtight container for a few days in the fridge. Bear in mind it won't stay as fluffy once it has been in the fridge and will become more dense, but it will still remain super tasty!

To Freeze: Simply slice and freeze separately. Allow to defrost at room temperature for a few hours and you’ve got yourself an effortless afternoon snack!

Tip 1: Sieving the flour can help generate an even fluffier cake but not essential to do.

Tip 2: Use the finer side of your grater so you don't have big grated bits of carrot.

Tip 3: Best served freshly baked.

Nutrition