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Vegan Gluten Free Carrot Cake | Sophia's Kitchen

Vegan Gluten Free Carrot Cake

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Prep Time: 13 hours
Cook Time: 1 hour
Servings: 16 slices

Trust me: you will have never tasted a vegan, gluten free cake quite as amazing as this before. This cake is beautiful and moist, the flavours are spicy and delicious, and the frosting is out of this world.

While this cake takes a little while to prepare (due to soaking the cashews for the buttercream), it is so worth it, and it makes an amazing, showstopping dessert after a dinner party.


For the cake:

  • 45 g golden linseed or flax seed
  • 90 g water
  • 90 g pecan nuts
  • 170 g carrots peeled and in chunks
  • 80 g coconut oil
  • 60 g maple syrup
  • 250 g apple sauce
  • 150 g brown sugar or coconut sugar
  • 1 pinch salt
  • 1 level tbsp baking powder
  • 1 tsp ground cinnamon
  • 175 g almond milk
  • 175 g ground almonds
  • 150 g gluten free flour blend
  • 50 g raisins

For the vegan buttercream:

  • 180 g cashews
  • 60 g coconut oil
  • 120 g full fat coconut milk (only the creamy top) or coconut cream
  • 60 g maple syrup
  • 15 g lemon juice
  • ½ tsp vanilla bean paste or vanilla extract


For the cake:

  1. Preheat the oven to 180°C / 160°C fan / Gas Mark 4. Line 2x 18cm round cake tins with grease proof paper or a reusable cake liner and set aside. 

  2. Place the linseed or flax seed in the mixing bowl. Mill 20 Sec. / Speed 10. Transfer into a bowl and add the water. Combine with a fork and set aside for 10 minutes. 

  3. Place the pecans in the mixing bowl and chop 2 Sec. / Speed 5. Transfer into a small bowl and set aside. 

  4. Add the carrots into the mixing bowl and chop 3 Sec. / Speed 5. Transfer into the bowl with the pecans and set aside. 

  5. Add the coconut oil and maple syrup to the mixing bowl and melt 3 Min. / 100C / Speed 1.

  6. Add the apple sauce, brown sugar, salt, baking powder, cinnamon, milk, almonds, gluten free flour, raisins, reserved chopped nuts and carrots and flax eggs. Combine 20 Sec. / Reverse Speed 4. Scrape down with a spatula and combine again 10 Sec. / Reverse Speed 4

  7. Fill 1/3 of the mixture into one of the cake tins and another third into the second tin and reserve the last 1/3 for later. Bake in the oven for 40-50 minutes until a skewed inserted comes out clean. Then, remove and leave to cool before removing from the tin. Clean one tin and line with fresh grease proof paper. Fill the remaining cake batter into the tin and repeat the cooking process. Leave all cakes to cool completely. This is best done in the fridge overnight. 

  8. Clean the mixing bowl.

For the vegan buttercream:

  1. Place the cashews in a bowl and cover with cold water. Leave overnight in the fridge. 

  2. The next day, drain the cashews. Place the coconut oil in the mixing bowl and melt 3 Min. / 80C / Speed 2. Add the cashews, coconut milk, maple syrup, lemon juice and vanilla bean paste and mix 1.5 Min. / Speed 10.

  3. Place it in a small Thermi Servebowl or a Tupperware and freeze fort 1 hour. It should be nice and firm but not hard like ice cream. 

  4. Insert the butterfly in the mixing bowl. Add the cooled cream. Whisk 1 Min. / Speed 3. It will first look like it is curdling, keep mixing, trust me. Once mixed and it looks nice and creamy you can either use it straight away or if you are in a hot place simply refrigerate for another 30 minutes.

To assemble:

  1. Place one cake on a plate, top with 1/3 of the buttercream, add the next cake, top with another third and the last cake and spread the remaining buttercream all around until you are happy how it looks. Chill for 1 hour before serving. 

Nutrition Facts
Vegan Gluten Free Carrot Cake
Amount Per Serving
Calories 384 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Sodium 31mg1%
Potassium 252mg7%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 17g19%
Protein 7g14%
Vitamin A 1783IU36%
Vitamin C 2mg2%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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