This vegan gluten-free carrot cake recipe is knock your socks off amazing! It uses simple whole food ingredients and 15 minutes of prep to make a moist droolworthy cake you will not believe has no butter, oil eggs, dairy or gluten!
Put flours, sugar, baking powder, seasonings and salt into a medium bowl. Whisk to mix and break up any clumps.
Make a little well in the middle and add in the apple sauce, milk and vinegar.
Mix again to combine and get a smooth batter.
Fold in the carrots and nuts.
Pour into a square or round cake pan (8 or 9 inches will work). Bake for about 35 minutes, start checking at 32, a toothpick should come out clean with a few crumbs on it. If you are making cupcakes start checking at 25 minutes. My cupcakes took around 28-30.
Frost or eat as is!
I trialed these with many different sugars and cane sugar gave the best flavor. You can use coconut sugar but it will give you a deeper flavor that won’t be as sweet.
You can add another ¼ cup of sugar if you want it sweeter especially if you don't use frosting.
You can cut out the ginger and cloves and use more cinnamon if you want to cut down ingredients and simplify.
You can use any milk you want but canned coconut milk has more fat than others so it will make this cake much more moist and sticky.
Nuts are optional, if you use them your cake will be more moist due to the fat so you may want to use 1 tablespoon less milk.
This makes ONE layer of cake. If you want a multi-layer cake make sure to multiply the recipe by however many layers you are making.
This can be made as 10 cupcakes. To make these as cupcakes bake between 25-30 minutes, start check at 25.
Nutrition info does not include the frosting and or nuts.
Servings are based on a square pan and cutting it into 16 square pieces.