Allergy free and vegan carrot cake
2 cups all purpose flour or gluten free flour blend
3 teaspoons baking powder
1 teaspoon baking soda
Pinch salt
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 1/3 cups grated carrots
1 cup brown sugar
2 flax eggs (2 tablespoons ground flaxseed meal with 6 tablespoons warm water)
1/2 cup melted coconut oil
2 teaspoons vanilla extract
1 tablespoon of apple cider vinegar
1/2 cup applesauce
Preheat oven to 350°
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
Add the brown sugar, grated carrot, prepare flax eggs, oil, vanilla, apple cider vinegar, and applesauce to the mixing bowl.
Mix everything together. Let the batter sit for a minute or two.
Divide the mixture between 2 -7 inch cake tins.
Bake for 30 minutes or until a toothpick inserted comes out clean.
Allow cakes to cool completely.
While the cakes are cooling, prepare the frosting.
Lemon butter cream frosting:
3 cups powdered sugar
3 tablespoons vegan butter (soy free earth balance)
1 teaspoon vanilla extract
2 teaspoons apple cider vinegar
3 to 4 tablespoons fresh lemon juice
Add frosting ingredients to an electric mixer bowl and mix to the perfect consistency.
If the frosting is too thin, add more powdered sugar. If the frosting is too thick, added more lemon juice one drop at a time.
Vanilla cake
Makes barely enough for 12 cupcakes
1 3/4 cups all-purpose flour or gluten free flour blend
1/2 cup sugar
1 teaspoon baking soda
Half teaspoon salt
1 teaspoon white vinegar
1 cup water
2 teaspoons vanilla extract
Combine all ingredients and mix well. Bake at 350° for 20 to 35 minutes until toothpick comes out clean.
Chocolate cake ( or cupcakes)
Cake ingredients:
1 cup all purpose flour or gluten free flour blend
1/2 cup brown sugar
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons flaxseed meal
1 – 2 tablespoons apple cider vinegar
1/2 cup rice milk
1/4 cup earth balance or coconut oil
1 teaspoon vanilla extract
1/2 cup boiling water
Frosting ingredients:
1/3 cup earth balance
2/3 cup Hershey’s cocoa powder (optional – use more sugar if no cocoa powder)
2 to 3 cups powdered sugar
About 1/4 cup rice milk
1 teaspoon vanilla extract
For the cake:
- Combine dry ingredients in large bowl.
- Add rice milk, apple cider vinegar, oil, and vanilla and beat on medium speed for about 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour into pan or fill muffin cups 3/4 full with batter. Makes about a dozen cupcakes.
Bake at 350 degrees, cupcakes about 22-25 minutes. Cool and frost.
For the frosting:
Slightly melt earth balance, if needed. Stir in cocoa and vanilla.
Alternately add powdered sugar and rice milk, beating on medium speed to spreading consistency. Add more rice milk or powdered sugar, if needed.
Tip to remember: Largest tips always work best for frosting cupcakes!
Gluten free flour blend
You can also buy pre-made blends at the store. I haven’t in a while and there are a lot more options now. If it were me, I’d try the King Arthur gluten free flour blend.
Gluten free flour blend:
2 cups rice flour
1/2 cup sorghum flour
1 cup potato starch
4 tablespoons tapioca starch
2 tsp xanthum gum
2 tsp baking powder