VEGAN GLUTEN FREE CARROT CAKE

This vegan gluten free carrot cake is so good no one will ever guess that it’s either vegan or gluten-free! It’s perfectly moist and packed with flavor.

INGREDIENTS
For the Carrot Cake:

• 3 cups (408g) Gluten Free All Purpose Flour Blend*
• 2 cups (400g) Brown Sugar
• 1 and 1/2 tsp Baking Soda
• 3/4 tsp Salt
• 1 Tbsp Ground Cinnamon
• 1 and 1/2 tsp Ground Nutmeg
• 2 Flax Eggs (2 Tbsp Ground Flaxseed Meal with 6 Tbsp Hot Water)
• 3 Tbsp Applesauce
• 3 and 1/3 cups (366g) Grated Carrot
• 3/4 cup (180ml) Olive Oil (or sub any vegetable oil)
• 2 tsp Vanilla Extract
• 1 and 1/2 Tbsp Apple Cider Vinegar
• 1 and 1/2 cups (150g) Walnuts (Chopped, Optional)

Frosting Options:

• Vegan Lemon Frosting
• Vegan Buttercream Frosting
• Vegan Cream Cheese Frosting
• Vegan Whipped Cream

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper.
2. Sift the flour into a mixing bowl and add the brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg and mix together.
3. Prepare your flax eggs by adding 2 Tbsp ground flaxseed meal to a bowl and then adding 6 Tbsp of hot water from the kettle. Leave it to sit for a minute to become gloopy.
4. For full instructions : lovingitvegan.com

Tweet

Subscribe to receive free email updates: