1-Bowl Vegan and Gluten-Free Carrot Cake: Simple, Moist, and Delicious
A single bowl is all it takes to create a tender, spice-kissed dessert for any diet.
1-Bowl Vegan & Gluten-Free Carrot Cake
This carrot cake reimagines a classic dessert in a way that’s accessible for everyone: it’s vegan, gluten-free, and designed for minimal fuss. With a handful of wholesome ingredients and just one bowl, you can create a cake that’s incredibly moist, perfectly spiced, and crowd-pleasing—whether or not your guests have dietary restrictions.
Why You’ll Love This Carrot Cake
- Simple Preparation: Made in just one bowl for fewer dishes and easy cleanup.
- Diet-Adaptable: 100% plant-based (vegan), gluten-free, and lower in refined sugar than traditional versions.
- Incredibly Moist: Uses applesauce, carrots, and non-dairy milk for the ultimate tender crumb.
- Flavorful: Warm spices and natural sweeteners deliver classic, rich carrot cake flavor.
- Customizable: Options for nuts, raisins, or a choice of vegan frostings.
Ingredients
Every ingredient in this cake has been thoughtfully chosen for flavor, texture, and function. No complicated substitutions are required, but optional swaps are suggested for maximum accessibility.
Cake
- Flaxseed Meal: 3 Tbsp, to make flax “eggs” for binding
- Water: 7 ½ Tbsp, for mixing with flaxseed
- Melted Coconut Oil: 1/3 cup (or substitute with neutral oil)
- Maple Syrup: 1/4 cup, adds moisture and natural sweetness
- Unsweetened Applesauce: ~1 cup, for moisture and subtle sweetness
- Brown Sugar: 1/2 cup (or substitute with coconut sugar)
- Cane Sugar: 1/4 cup (or substitute with coconut sugar)
- Sea Salt: 3/4 tsp, enhances overall flavor
- Baking Soda: 1 ½ tsp, for rise
- Baking Powder: 1 ½ tsp, for structure and rise
- Ground Cinnamon: 1 tsp, classic carrot cake spice
- Plain, Unsweetened Almond Milk: 3/4–1 cup (or other non-dairy milk)
- Grated Carrot: 1 ½ cups, loosely packed (about 2–3 medium carrots)
- Almond Flour: 1 ½ cups
- Gluten-Free Flour Blend: 1 ½ cups, for structure
- Chopped Raw Walnuts: 3/4 cup (optional; sub with raisins if desired)
Optional Frostings
- Vegan Cashew Buttercream (classic, simple, or tangy versions)
- Vegan Cream Cheese Frosting
- Coconut Butter or Yogurt
- Coconut Whipped Cream
The cake is delicious even without frosting, but these vegan options make it extra special.
Step-by-Step Instructions
Making this cake is straightforward, and the one-bowl method means anyone can tackle it—even beginner bakers. Here’s how you do it:
- Prepare Flax Eggs:
In a large mixing bowl, combine the flaxseed meal with water. Stir and let it sit for 5–10 minutes while you prepare the rest of your ingredients. This mixture will thicken to create a vegan egg replacer, binding the cake.
- Mix Wet Ingredients:
Add the melted coconut oil, maple syrup, applesauce, brown sugar, and cane sugar to the bowl. Whisk well to combine and dissolve the sugars. The applesauce adds both moisture and natural sweetness, helping create the cake’s tender crumb.
- Add Leavening & Spices:
Mix in the salt, baking soda, baking powder, and cinnamon, ensuring they’re evenly distributed throughout the wet base.
- Incorporate Plant Milk:
Add the almond milk gradually, starting with 3/4 cup and increasing only as needed to achieve a smooth (not runny) batter. The final amount depends on the moisture content of your applesauce and carrots.
- Fold in Carrots & Dry Ingredients:
Mix in the grated carrots, followed by the almond flour and gluten-free flour blend. Stir until everything is fully incorporated.
- Add Walnuts or Raisins:
If desired, fold in chopped walnuts for crunch or raisins for bursts of sweetness. Both options are traditional in carrot cake.
- Bake:
Transfer the batter to a parchment-lined or greased 8×8-inch square pan (or equivalent round/sheet pan). Bake at 350°F (176°C) for about 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool & Frost:
Let the cake cool completely in the pan before adding your favorite vegan frosting or enjoying plain.
Ingredient Tips and Substitutions
- Flour: Use a high-quality gluten-free flour blend for the best crumb and structure—homemade or store-bought blends work well.
- Nut-Free Option: Substitute sunflower seed meal or coconut flour for the almond flour, and omit nuts.
- No Coconut Oil? Use another mild, neutral oil like avocado or sunflower, but note that textures may vary.
- Refined Sugar-Free: Swap cane and brown sugar for coconut sugar or more maple syrup, but be aware of textural changes.
Baking Chart: Pan Sizes & Baking Times
| Pan Size | Baking Time | Slices Yielded |
|---|---|---|
| 8×8-inch square pan | 45–50 minutes | 12–16 |
| 9-inch round cake pan | 40–50 minutes | 8–10 |
| Muffin tin (standard) | 25–30 minutes | 12 |
| 9×13-inch baking dish | 35–45 minutes | 20–24 |
Serving Suggestions
- Classic: Frost with one of the vegan frostings and top with finely chopped walnuts or coconut flakes.
- Simplified: Enjoy unfrosted, lightly dusted with cinnamon and powdered sugar.
- For Brunch: Serve as squares or muffins, optionally with coconut whipped cream.
- Decorative: Garnish with shredded carrots and orange zest for a festive look.
Storage & Make-Ahead Tips
- Room Temperature: Store unfrosted cake, covered, for up to 2 days.
- Refrigerator: Store frosted or unfrosted cake in an airtight container for up to 5–6 days.
- Freezer: Freeze individual chilled slices in an airtight container up to 1 month; thaw before serving.
Frequently Asked Questions (FAQs)
Can this cake be made nut-free?
What others are reading
Yes. Swap almond flour for sunflower seed meal or coconut flour and omit the walnuts. Ensure your flour blend does not contain nut-derived ingredients.
How do I ensure the cake stays moist?
The applesauce and carrots provide plenty of moisture, but avoid overbaking. Start checking for doneness at the minimum time and remove from the oven as soon as the center is just set.
Can I use regular all-purpose flour instead of gluten-free?
Yes, if you’re not avoiding gluten, use the same amount of unbleached all-purpose flour. Adjust baking time if necessary.
What frosting is best for this cake?
Vegan cashew or cream cheese frosting pairs well with this carrot cake. For a lighter option, try coconut yogurt, coconut butter, or whipped coconut cream.
How do I store leftovers?
Keep leftovers in an airtight container at room temperature (unfrosted) for up to 2 days, or refrigerated (frosted or unfrosted) for up to a week.
Recipe Success Tips
- Shred Carrots Fresh: Use finely grated carrots for the best texture; pre-shredded carrots may be too dry.
- Don’t Overmix: Stir until just combined after adding the dry ingredients for a tender crumb.
- Customization: Add raisins or pineapple for more classic carrot cake flavor; adjust spices for your preference.
Why This Carrot Cake is Special
This cake delivers everything you expect from a great carrot cake—moist crumb, balanced sweetness, fragrant spices, and a rich finish—all while being inclusive for those with dietary or allergy considerations. Its simplicity and reliability make it a go-to recipe for birthdays, holidays, or anytime you crave a wholesome treat.
Reviews & Testimonials
- “Absolutely the best vegan carrot cake I’ve tried! No one could tell it was gluten-free.”
- “Easy to make and everyone at the table loved it—even the non-vegans!”
- “Super moist and just the right amount of spice. Will be my go-to recipe!”
Nutritional Information (Approximate per slice, unfrosted)
- Calories: 220
- Fat: 12g
- Carbohydrates: 26g
- Fiber: 3g
- Sugar: 11g
- Protein: 4g
*Nutritional amounts vary by specific brands, substitutions, and whether frosting is used.*
Final Thoughts
Whether you’re baking for a celebration or a simple afternoon treat, this 1-bowl vegan and gluten-free carrot cake delivers on all counts: ease, flavor, and texture. With real, nourishing ingredients and a simple method, it’s a foolproof way to enjoy a classic dessert—no special occasion necessary.
References
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