1-Bowl Vegan Gluten-Free Carrot Cake

Happy birthday to me. Happy birthday to me. Happy birthday to me… Happy birthday to me!

Hey, guys. It’s my birthday and I made myself a cake, ’trigger that’s how I do.

The wait is over – let’s make cake!

THE BEST Vegan Gluten-Free Carrot Cake! 1 Bowl, rich, moist, with 6 FROSTING options! #vegan #glutenfree #carrotcake #cake #recipe #minimalistbaker

This cake is easy, requiring simply 1 bowl to make! Plus, it requires primary components you doubtless have available proper now.

The recipe is customized from my Vegan GF Carrot Apple Muffins, but it surely wanted some tweaking to get that cake-like texture.

I examined this recipe for Three days straight (oy) till I lastly ended up with this perfected model. I served it to buddies (non-vegan and non-gluten-free people) and none of them might inform that it was special-diet pleasant. Score!

THE BEST Vegan Gluten-Free Carrot Cake! 1 Bowl, rich, moist, with 6 FROSTING options! #vegan #glutenfree #carrotcake #cake #recipe #minimalistbaker

The base of the cake is coconut oil, applesauce, flax eggs, maple syrup, and almond milk. Organic brown sugar and cane sugar add the right quantity of sweetness whereas leaving the cake mild and fluffy. And for gluten-free flours, I went with almond flour and my go-to gluten-free blend.

The result’s a lightweight, ethereal, fluffy carrot cake that retains its moisture with out being mushy (the final word aim). Once cooled, it’s frosting time!

THE BEST Vegan Gluten-Free Carrot Cake! 1 Bowl, rich, moist, with 6 FROSTING options! #vegan #glutenfree #carrotcake #cake #recipe #minimalistbakerTHE BEST Vegan Gluten-Free Carrot Cake! 1 Bowl, rich, moist, with 6 FROSTING options! #vegan #glutenfree #carrotcake #cake #recipe #minimalistbaker

For frostings, I included a number of choices. After taking a vote on Twitter, it appeared lots of you needed to see each a vegan buttercream and a cashew buttercream. But guess what? I present 6 frosting choices under!

For my cake, I went for traditional Vegan Cream Cheese Frosting – I couldn’t resist. But actually, any of the choices can be superb! Just relies on how artistic and wholesome you wish to be.

THE BEST Vegan Gluten-Free Carrot Cake! 1 Bowl, rich, moist, with 6 FROSTING options! #vegan #glutenfree #carrotcake #cake #recipe #minimalistbaker

I hope you all LOVE this carrot cake! It’s:

Perfectly candy
& Insanely scrumptious

This would make the right birthday cake or cake for summer season celebrations, wedding ceremony showers, cookouts, and past! It’s insanely flavorful, wealthy, moist, and undetectably vegan and gluten-free. Those who’re gluten-free will probably be glad to know there isn’t any oat flour on this cake. I additionally included nut-free, oil-free, and refined-sugar-free choices within the notes.

If you’re into cake (who’s not?), remember to take a look at our different desserts: Vegan Birthday Cake, The Best Vegan Gluten-Free Chocolate Cupcakes, Vegan Chocolate Hazelnut Cake, Vegan Funfetti Cupcakes, Vegan Pumpkin Cake, Vegan Pumpkin Roll, Vegan Apple Gingerbread Cake, and Gluten-Free Zucchini Cake!

If you do this recipe, tell us the way it goes! Leave a remark, charge it, and don’t overlook to tag a photograph #minimalistbaker on Instagram so we will see what you give you. Cheers, buddies!

THE BEST Vegan Gluten-Free Carrot Cake! 1 Bowl, rich, moist, with 6 FROSTING options! #vegan #glutenfree #carrotcake #cake #recipe #minimalistbaker

1-Bowl Vegan Gluten-Free Carrot Cake


Amazing carrot cake made in 1 bowl! Simple to make, insanely moist and flavorful, and undetectably vegan and gluten-free!


Recipe kind: Dessert

Cuisine: Vegan, Gluten-Free

Serves: 12



  • Three flax eggs (Three Tbsp flaxseed meal + 7 ½ Tbsp water)
  • 1/Three cup (80 ml) melted coconut oil* (or sub different impartial oil)
  • 1/Four cup (60 ml) maple syrup
  • 1 scant cup (~235 g) unsweetened applesauce
  • 1/2 cup (110 g) natural brown sugar* (or sub coconut sugar)
  • 1/Four cup (50 g) cane sugar* (or sub coconut sugar)
  • Three/Four tsp sea salt
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp floor cinnamon
  • Three/Four – 1 cup (180-240 ml) plain unsweetened almond milk* (or different non-dairy unsweetened milk)
  • 1 1 /2 cups (~165 g) loosely packed grated carrot
  • 1 1/2 cups (168 g) almond flour* (I didn’t take a look at with almond meal, however I feel it might work)
  • 1 1/2 cups (150 g) gluten-free flour blend*
  • Three/Four cup (87 g) chopped uncooked walnuts* (if most well-liked, omit, or sub 1/2 cup (70 g) raisins)

FROSTINGS non-compulsory


  1. Preheat oven to 350 levels F (176 C). Butter and flour two Eight-inch, 1 9×13-inch, or Three 6-inch spherical pans with coconut oil or vegan cooking spray and mud with gluten-free flour. Shake out extra. Set apart.
  2. Prepare flax eggs in a big mixing bowl. To flax eggs, add oil and maple syrup and whisk to mix. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to mix.
  3. Add Three/Four cup (180 ml) almond milk and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour mix and stir. The batter must be thick however pourable. If too thick, add remaining 1/Four cup (60 ml) almond milk. If including walnuts, add right now and stir.
  4. Divide evenly amongst cake pan(s). Bake for 40-50 minutes or till deep golden brown and a toothpick inserted into the middle comes out clear. When you press on the highest, it shouldn’t really feel too spongy, so don’t be afraid of over-baking! The gluten-free mix simply takes somewhat longer to bake. Also, be aware that the scale of pan you utilize will fluctuate baking time.
  5. Remove from oven and let relaxation within the pans for 15 minutes. Then rigorously run a knife alongside the sides and gently invert onto cooling racks to let cool fully.
  6. NOTE: This cake wants to chill fully. It advantages from loads of airflow, and the flavors develop because the cooling course of goes on. If quick on time, you may velocity the cooling by putting the desserts within the fridge or freezer till very cool to the contact.
  7. Once cooled, you may function is or frost! For frosting, you’ve a number of choices! See choices above.
  8. Store leftovers at room temperature, coated, for 2-Three days, within the fridge for Three-Four days, or coated nicely within the freezer for a number of weeks. However, it is best when eaten recent.
  9. Do be aware that, if utilizing vegan cream cheese or yogurt within the frosting, the cake must be saved within the fridge. From the fridge, let set out for 10-15 minutes earlier than serving so it warms a bit and turns into extra tender. Let thaw fully from the freezer.


*If avoiding oil, sub further applesauce. The cake is probably not fairly as moist and will not bake up as properly, nonetheless, so proceed with warning.
*I used brown and cane sugars as a result of they supplied the most effective texture (fluffy and tender) for the cake. I additionally examined with coconut sugar, and though it was candy sufficient, the feel was extra dense. But, if coconut sugar is most well-liked, it nonetheless seems nicely!
*If almond/nut-free, sub the almond milk for rice, hemp, or coconut milk. And sub the almond flour for one more nut/seed flour (similar to hazelnut, sunflower seed, or brazil nut). If you may’t tolerate nuts or seeds, attempt subbing extra gluten-free flour mix or oat flour. And omit the walnuts or sub raisins.
*I used my go-to gluten-free flour blend. If subbing your personal mix, know that the outcomes might fluctuate.
*Recipe tailored from my Vegan Carrot Apple Muffins.
*Nutrition data is a tough estimate for 1 of 12 slices with out frosting.

Nutrition Information

Serving measurement: 1 slice of 12 with out frosting Calories: 316 Fat: 18.Eight g Saturated fats: 6.7 g Carbohydrates: 35 g Sugar: 20.1 g Sodium: 147 mg Fiber: Four.Four g Protein: 6.2 g