We’re coming up on birthday season in our family and I’ve been craving my favorite cake from childhood – carrot cake with apricot filling and cream cheese frosting. Now clearly there will need to modifications – we’ve successfully added eggs to little man’s diet but are still gluten and dairy free.
Enter Minimalist Baker’s 1 Bowl Gluten-free Vegan Carrot Cake. Plus she has recipes for vegan cream cheese frosting!
I didn’t have carrots or applesauce on hand but I did have a lot of organic rhubarb from our weekly delivery plus mealy apples (blegh). I had read a suggestion to use grated apple in place of applesauce so I tried and it worked well. Plus little man loves the food processor.
Adaption of Minimalist Baker's 1-Bowl Gluten-Free Carrot Cake
- 3 large eggs (or 3 chia or flaxseed eggs)
- 1/3 cup sunflower oil (or sub other neutral oil)
- 1/4 cup honey (maple syrup for vegan)
- 1 cup loosely packed grated apples (or scant cup applesauce)
- 1/2 cup organic brown sugar (or sub coconut sugar)
- 1/4 cup cane sugar (or sub coconut sugar)
- 3/4 tsp sea salt
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2-3/4 cup plain unsweetened dairy-free milk (or other non-dairy unsweetened milk)
- 2 cups thinly sliced rhubarb (about 3 stalks)
- 1 1/2 cups gluten-free oats (whole or ground)
- 1 1/2 cups gluten-free flour blend
- 1/2 cup raisins (or 3/4 cup walnuts)
Preheat oven to 350 degrees F (176 C). Put cupcake liners in cupcake pan. I used a pan that makes 24 smaller cupcake with a little batter left over. Set aside.
Add eggs, oil, and honey then whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.
Add lesser amount of dairy-free milk (1/2 cup or 120 ml) and stir. Add grated rhubarb and stir. Then add gluten-free oats and gluten-free flour blend and stir. The batter should be thick but pourable. If too thick, add remaining dairy-free milk (1/4 cup or 60 ml). Add raisins at this time and stir.
Fill cupcake liners until just below the top. Bake for 40 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and move cupcakes to a cooling rack to let cool completely.
Notes from Minimalist Baker - https://minimalistbaker.com/1-bowl-vegan-gluten-free-carrot-cake/
NOTE: This cake needs to cool completely. It benefits from plenty of airflow, and the flavors develop as the cooling process goes on. If short on time, you can speed the cooling by placing the cakes in the refrigerator or freezer until very cool to the touch.
Once cooled, you can serve as is or frost! For frosting, you have several options! See options at her blog.
Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it's best when eaten fresh.
Do note that, if using vegan cream cheese or yogurt in the frosting, the cake should be stored in the refrigerator. From the refrigerator, let set out for 10-15 minutes before serving so it warms a bit and becomes more tender. Let thaw completely from the freezer.
The results were delicious. The cupcakes were moist and flavorful. Should be amazing with the vegan cream cheese frosting once I make some.