Vegan, Gluten Free Carrot Cake

Vegan gluten free carrot cake with a refined sugar-free frosting. This cake is moist, delicious, healthy and low in fat and calories

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 10

Calories: 201 kcal


Dry ingredients:
  • 1 cup white rice flour (160 g)

  • 50g tapioca flour

  • 1/4 cup coconut flour (33 g) - see recipe notes

  • 1/2 cup ground almonds (45 g)

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • spices to taste - see recipe notes

Wet ingredients:
  • 2 1/2 cups finely grated carrots (375 g)

  • 1/2 cup light coconut milk canned (120 ml)

  • 1/3 cup maple syrup or agave syrup (80 ml / 110 g)

  • 2 tbsp coconut oil melted (28 g)

  • 2 chia eggs (2 tbsp ground chia seeds + 6 tbsp water)

  • 1 tbsp lime juice

  • 1 tsp vanilla extract

  • 1/3 cup Erythritol (70 g)

  • 1 1/2 tbsp coconut milk canned (21 g)

  • 2 1/2 tsp lime or lemon juice


  1. Mix the ground chia seeds and water with a whisk, set aside for 5 minutes. Meanwhile, put all dry ingredients in a big bowl and stir until there are no clumps

  2. Add all wet ingredients into the dry ingredients and stir until the mixture is combined

  3. Line a mold with baking paper or grease it with a little bit of coconut oil. My mold measures 8 x 4 x 2.5 inches

  4. Bake in the oven at 190 degrees C for about 40 minutes (+/- 10 minutes). The cake is ready when a toothpick comes out almost clean (don't overcook it). Let it cool

  5. Put the Erythritol in your food processor or coffee grinder and blend until it's very fine like icing sugar. Use a whisk to mix it in a small bowl with the coconut milk and lime/lemon juice. If the frosting is too thick add a few drops of lime/lemon juice. If it's too thin add more of the Erythritol. Put the frosting on the cake (once it's cool) and put the cake in the fridge until the frosting is hard. Enjoy!

Recipe Notes

You can use a different gluten free flour blend, however, if you sub coconut flour for a different flour then you need to increase the amount of flour. Coconut flour is very absorbent, that's why you would have to use at least 1/2 a cup of a different flour instead of coconut flour. My gluten free flour blend made the cake fluffy and resulted in a great texture and I totally recommend it.


2 tsp of cinnamon

1/2 tsp of ground ginger

Optional spices: Nutmeg, cloves to taste

The recipe makes one loaf which I cut into 10 pieces.