Gluten-free Vegan Carrot Cake 無麩純素甘筍蛋糕
This easy one-bowl carrot cake has a fluffy and moist texture. The cake is gluten-free and vegan topped with creamy dairy-free frosting. I don’t think you can only enjoy this perfect cake on Easter!
Ingredients
For the Cakes
- 45 milliliter unsweetened soy milk 無糖豆漿
- 1 1/2 tablespoon apple cider vinegar 蘋果醋
- 94 grams unsweetened applesauce 無糖蘋果蓉
- 45 grams coconut oil 椰子油 melted 融化
- 45 grams powdered erythritol 赤藻糖醇霜
- 1 1/2 teaspoon vanilla extract 雲呢拿香油
- 45 grams coconut sugar 椰子糖
- 1 1/2 teaspoon baking powder 泡打粉
- 1 1/2 teaspoon baking soda 蘇打粉
- 1/2 teaspoon ground cinnamon 肉桂粉
- 1/2 teaspoon ground nutmeg 荳蔻粉
- 1 teaspoon ground ginger 薑粉
- 1/3 teaspoon sea salt 海鹽
- 330 grams carrots 甘筍 finely grated 刨細絲
- 38 grams walnuts 核桃 chopped 切碎
- 75 grams almond flour 杏仁粉
- 75 grams gluten-free oat flour 無麩燕麥粉
- 114 grams tapioca flour 木薯粉
Instructions
For the Cakes
- Preheat the oven to 180ºC (350ºF).
- In a large mixing bowl stir together soy milk and apple cider vinegar. Let sit for about 5 minutes until the mixture coagulated. Then add coconut oil, applesauce, sweeteners, baking powder, baking soda, ground cinnamon, nutmeg, ginger and salt, and whisk to combine.
- Fold in grated carrots. Then add almond flour, oat flour and tapioca flour and stir to just combine. Be careful not to overmix or else the oat flour will make the cake dense and gummy.
- Line three 4-inch round pans with parchment paper (see blog post TIPS). Divide the batter evenly among cake pans. Bake for 35-40 minutes, until deep golden brown. Inserted a skewer into the cake center to see if it comes out clean. Please note that the baking time varies if you use larger pans.
- After the cakes come out of the oven, let them stay in the pans for about 30 minutes. Then transfer onto the cooling rack to cool completely before doing frosting.
For frosting
- Scoop out the coconut cream from the can and reserve the coconut water for other use.
- In a medium mixing bowl add the coconut cream, softened vegan cream cheese and erythritol. Whisk with an electric hand mixer until combined and creamy. Chill for at least an hour before using.