Vegan Carrot Cake
This healthy, gluten free cake is incredibly moist, packed with flavor, and has the perfect amount of sweetness.
Equipment
- 1 High Speed Blender This is only needed if you make your own oat flour at home.
- 1 8 x 8 glass baking dish
Ingredients
- 1 Cup Plant Based Milk I like to use a unsweetened vanilla almond milk in my cake. Use your favorite plant based milk.
- 2 tsp Apple Cider Vinegar This is added to the plant based milk to make a vegan buttermilk.
- Egg Substitute A powdered egg substitute equal to 2 eggs.
- 1/2 Banana
- 1/4 Cup Real Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1 1/2 Cups Shredded Carrots
- 2 Cups Oats This can be a quick or regular oat if making your own oat flour. Or you can use a oat flour purchased from the store.
- 1 tsp Ground Cinnamon
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1/4 Cup Raisins Optional.
Cashew Topping - Optional
- 1 Cup Raw Cashews
- 1 Cup Plant Based Milk I used a unsweetened vanilla almond milk.
- 1/4 Cup Real Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Ground Cinnamon
Instructions
- Preheat the oven to 350° F.
- Spray a 8 x 8 inch baking dish with cooking spray and set aside.
- In a small bowl, mix the powdered egg substitute to the package directions.
- Measure the plant based milk into a measuring cup.
- Stir in the apple cider vinegar, and set aside to curdle, this is the vegan buttermilk.
- Next, mix together the oat flour, baking powder, baking soda, and ground cinnamon in a medium sized mixing bowl.
- Peel and shred the carrots, place into the flour mixture.
- Continue by adding the egg substitute, vegan buttermilk, vanilla, maple syrup, and mashed banana.
- Combine until there are no lumps, then fold in the raisins and nuts if you are adding any.
- Spread the batter into the prepared baking dish.
- Place into the oven and bake for 45 minutes.
- After 45 minutes, test the cake with a toothpick to see if the cake is done, if not, place back into the oven for another 10 to 15 minutes.
- Once the cake is done, remove from the oven to cool completely before adding a glaze or frosting.
How to make the frosting (optional)
- Soak the raw cashews for 4 to 6 hours before making the frosting.
- After soaking, drain and rinse, then add the cashews to a high speed blender.
- Continue adding the plant based milk, maple syrup, cinnamon, and vanilla.
- Blend on the highest setting until the mixture is creamy smooth.
- Pour into a sauce pan and cook on medium heat for about 5 to 10 minutes, this will thicken the frosting.
- After 5 to 10 minutes, remove from heat, set aside to let the mixture cool.
- Once the cake and frosting have completely cooled, spread the frosting over the cake before cutting.
- Sprinkle cinnamon and nuts (if using) on the top of the frosting before serving.