Gluten-Free, Dairy-Free, And Egg-Free Fluffy Vegan Carrot Cake Recipe

This simple vegan carrot cake is moist and soft and tastes amazing and the best thing is that is gluten-free,dairy-free, and egg-free. Try this delicious gluten-free, dairy-free, and egg-free fluffy vegan carrot cake recipe with our famous vegan buttercream frosting.

Everyone loves cake and carrot cake is one of the sweetest ones around here! But how do you make carrot cake for people with special diets and sensitivities to milk, egg, and wheat? It may seem like a mission impossible, however, with the right ingredient substitutions we will show that it is possible to prepare a vegan carrot cake that is fluffy and tasty!

This is one of the many vegan gluten-free carrot cake recipes you can find. In this case, it is prepared with almond flour and corn starch. And yes, in addition to being gluten-free, this recipe is also egg-free and lactose-free! But don’t worry: no one will notice because the end result is a carrot cake with an irresistible and soft texture…you have to try it!

Ingredients For Making Fluffy, Gluten-free, Dairy Free, Egg-Free Carrot Cake:

•  250 grams of almond flour or ground almonds
•  200 grams of sugar (1¼ cups)
•  2 large carrots (chopped)
•  120 grams of cornstarch (1 cup)
•  2 teaspoons baking powder
•  100 grams water
•  1/4 teaspoon salt

Ingredients For Vegan Buttercream:

• 240 grams vegan butter (1 cup)
• 480 grams icing sugar (4 cups)
• 7 grams vanilla extract (1/2 teaspoons)
• 30 grams almond milk ( 2 tablspoons)

How To Make Vegan Buttercream?

1. Add the vegan butter and icing sugar into a bowl and beat on medium speed using a handmixer until mixture is smooth.
2. Add the almond milk and vanilla extract and mix until combined and frosting is thick and smooth. Set aside.

How To Make Gluten-Free, Dairy-Free And Egg-Free Carrot Cake?

1. Preheat the oven to 180ºC (356ºF). 
2. Oil a 8 inch round cake pan and sprinkle well with cornstarch. 
3. Using a blender, add the almond flour and sugar and pulsate until sugar granulaes are smaller.
4. Place the carrots, water into the blender with the sugar mixture and pulsate until combined
5. Transfer the carrot mixture to a bowl and sift in the cornflour and baking powder and mix togther using a whist.
6. Pour the batter into the cake pan and bake for 35-40 minutes or until the inner temperature is above 96ºC. You can also inset a tooth pic, it it come out dry then the carrot cake is baked.
7. Remove the cake from the oven, then the pan and cool on a wire rack.
8. Frost the topping of the cake with the vegan buttercream.
9. Serve and enjoy!

Gluten Free Vegan Carrot Cake

This is one of the many vegan gluten-free carrot cake recipes you can find on our blog. In this case, it is prepared with almond flour and corn starch. And yes, in addition to being gluten-free, this recipe is also egg-free and lactose-free! But don’t worry: no one will notice because the end result is a carrot cake with an irresistible and soft texture…you have to try it!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert, Gluten Free, Vegan

Cuisine American

Servings 8 Slices

Calories 400 kcal

Ingredients

  

• INGREDIENTS FOR MAKING FLUFFY GLUTEN-FREE, DAIRY FREE, EGG-FREE CARROT CAKE:
• 250 grams of almond flour or ground almonds
• 200 grams of sugar 1¼ cups
• 2 large carrots chopped
• 120 grams of cornstarch 1 cup
• 2 teaspoons baking powder
• 100 grams water
• 1/4 teaspoon salt
• INGREDIENTS FOR VEGAN BUTTERCREAM:
• 240 grams vegan butter 1 cup
• 480 grams icing sugar 4 cups
• 7 grams vanilla extract 1/2 teaspoons
• 30 grams almond milk 2 tablspoons

Instructions

 

• HOW TO MAKE VEGAN BUTTERCREAM?
• Add the vegan butter and icing sugar into a bowl and beat on medium speed using a handmixer until mixture is smooth.
• Add the almond milk and vanilla extract and mix until combined and frosting is thick and smooth. Set aside.
• HOW TO MAKE GLUTEN-FREE, DAIRY-FREE AND EGG-FREE CARROT CAKE?
• Preheat the oven to 180ºC (356ºF).
• Oil a 8 inch round cake pan and sprinkle well with cornstarch.
• Using a blender, add the almond flour and sugar and pulsate until sugar granulaes are smaller.
• Place the carrots, water into the blender with the sugar mixture and pulsate until combined
• Transfer the carrot mixture to a bowl and sift in the cornflour and baking powder and mix togther using a whist.
• Pour the batter into the cake pan and bake for 35-40 minutes or until the inner temperature is above 96ºC. You can also inset a tooth pic, it it come out dry then the carrot cake is baked.
• Remove the cake from the oven, then the pan and cool on a wire rack.
• Frost the topping of the cake with the vegan buttercream.
• Serve and enjoy!

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