Vegan & gluten-free Carrot Cake

For my sisters wedding this weekend I attempted to make my first vegan and gluten-free carrot cake ever (to satisfy all of her wedding guests) and let me tell you; it turned out GREAT! This cake is a must-try! 🤤 It definitely looked better with the frosting and grated chocolate on top, but unfortunately I didn’t had the time to take a picture before the guests dived into it.. Oh well, I guess that’s a good sign! 😉

Here’s what’s you need to make it;

8 dl gluten free rolled oats
4 tablespoons smashed flaxseeds
1,5 teaspoon baking powder
2 dl white sugar
1 dl brown sugar
2 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon ginger
3 tablespoons vegan butter
5 dl soymilk
1 teaspoon vanilla extract
3 carrots
1 dl walnuts
1 dl raisins
1 plate dark vegan chocolate

100 gram vegan butter
100 gram vegan crème cheese
1 teaspoon vanilla extract
1 teaspoon lemon juice
4-5 dl powdered sugar
1 plate dark vegan chocolate

Start by preheating your oven to 180 C/350 F and prepare a spring form pan (size 20-22 centimeters in diameter). Mix the oats and flaxseeds together and use a food processor to make fine flour. Transfer the mixture to a large bowl and stir in baking powder, white sugar, brown sugar, cinnamon, cloves and ginger. Melt the butter, put it in a small bowl and whisk in soymilk and vanilla extract. Pour in the dry ingredients and whisk it all together well. Grate the carrots and chop the walnuts. Turn carrots, walnuts, raisins and chocolate chunks into the batter. Pour into the spring form pan and bake the cake for 45-50 minutes in the middle of the oven. Cool completely before applying frosting and top with lots of chocolate chunks. Enjoy! 🙂

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