Written By Holly Brooke Edibles / Recipes May 20, 2015 Homemade Vegan, Gluten-Free Carrot Cake SHARE VIA: Facebook Twitter PinterestIt’s no great shock to hear gluten-free or vegan these days. I, too, have removed practically all gluten from my diet, and now I no longer feel like a walking zombie. I don’t believe I have an allergy to gluten, nor do I suffer when, on occasion, I eat wheat or gluten products; the problem was just how much gluten I was eating per meal. In almost every thing I ate, there was at least some form of gluten (cereal, bread, pasta, cookies, crackers, muffins). Essentially, I had to re-learn a few eating habits and now, in place of all that gluten, I eat more fresh foods and less baked goods.For consumers these days, it’s not difficult to find a variety of gluten-free and vegan labeled products. For the home cook, it can be intimidating when attempting to make gluten-free and vegan recipes, especially when it comes to baking: “What if it ends up being hard as a rock, or tastes like cardboard? And how do I make a cream cheese-y frosting without cream cheese?!” These are common concerns I hear when it comes to axing the gluten and making it vegan.Fortunately, I love a good challenge, and I’m here to tell you, I made cake! Yep, a 100% vegan, gluten-free carrot cake that I boldly presented to my sister for her birthday. The family loved it! My dairy loving, gluten-free-fearing brother was impressed.So to all you carrot cake lovers, I challenge you to try this 100% vegan and gluten-free cake. It’s just as easy to make as a regular carrot cake and tastes amazing.I adapted the ingredients from my old standby carrot cake recipe. It turned out to be deliciously rich and heavenly, loaded with carrots and sweet pineapple with a slightly nutty crunch from toasted walnuts. It was tender and moist with the perfect amount spice and sweetness. The frosting had a slight hint of lemon and mellow coconut flavour. Yum!You can enjoy this cake on any occasion. It makes for the perfect spring dessert, or as an afternoon snack with a nice cup of tea.Bon appetite! Enjoy the recipe below.Vegan Gluten-Free Carrot CakeIngredientsCake2 ½ cups of gluten-free flour (I used Bob’s Red Mill All Purpose Baking Flour) 2 tsp cinnamon 1 tsp baking powder 1 ½ tsp baking soda ½ tsp salt 1 ½ cup of sugar (organic cane or coconut sugar) ½ cup vegetable oil 4 flax “eggs” (an egg substitute see instructions below) ½ cup unsweetened applesauce 500 g carrots peeled and grated (about 4 cups) 1 can (250 g) crushed pineapple in natural juice ½ cup seedless raisins (optional) ½ cup walnuts, finely choppedFrosting½ cup vegan margarine ½ cup coconut fat, liquid reserved (see method below) 3-4 tsp of pineapple juice (from crushed pineapple in cake ingredients) 2-3 cups icing sugar 1 tsp lemon zest Unsweetened medium flaked coconut for decoratingDirectionsPreheat oven to 180C/350F. Grease two 8” round cake tins and set aside.Stir together flour, cinnamon, baking powder, baking soda, and salt in a medium bowl.Beat sugar, oil, flax eggs, and applesauce in a large bowl until thoroughly combined. Beat in flour mixture until evenly moistened. Stir in carrots, pineapple and juice (reserving 2-3 tsp for frosting), raisins, and walnuts. Divide batter evenly between prepared pans.Bake until a skewer inserted in the middle of each cake comes out clean, 45 – 50 minutes. Transfer to a wire rack. Leave to cool, about 30 minutes. Turn cakes out onto racks. Leave to cool completely.Beat vegan margarine and coconut cream in a large bowl on medium for 1 minute. Add icing sugar, pineapple juice, and lemon zest; beat until just smooth and creamy.Place a cake layer on a serving plate. Spread with a third of the icing. Place second layer on top. Spread remaining icing over the top and sides of cake.Sprinkle with a layer of shredded coconut and decorate with a few edible flowers.**To make 1 flax egg, stir together 1 Tbsp flax meal and 3 Tbsp water until combined. (This recipe calls for 4 flax eggs, so use ¼ cup ground flax meal and ¾ cup water). SHARE VIA: Facebook Twitter Pinterest Written By: Holly Brooke Holly Brooke is a true B.C. gal. Having lived on the west coast most of her life, except for several years in the Kootenay's where she canoed and fished and lived in a tipi, she's very much at home outdoors and in the kitchen. ... Read More You may also like Food News November 2, 2022 Rancho Vignola – Vancouver Island Harvest Sale – November 25 & 26, 2022 For the ninth year in a row Rancho Vignola is setting up its Vancouver Island Harvest Sale here at the Mary Winspear Center in Sidney. Many of ... 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