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+ servings

Carrot Cake: Gluten Free Vegan Dessert Recipe

A lovely, light, vegan and gluten-free carrot cake made using cassava flour.
Course Dessert
Cuisine Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 pieces
Author Lisa Viger


  • 1 1/2 cup Otto's Naturals Cassava Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 2 tablespoons ground chia seeds
  • 1/4 cup melted coconut oil
  • 1/4 cup applesauce
  • 1 teaspoon vanilla extract or 1 vanilla bean
  • 1/2 cup water
  • 2 cups grated carrot


  1. Preheat oven to 325F.
  2. Grease and flour one 9x9 baking pan, or equivalent. I used coconut oil for greasing.
  3. Sift together the cassava flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar, and chia. If you don't have cassava flour, any gluten free flour will work well.
  4. Mix the applesauce, coconut oil, vanilla, and water into the dry ingredients.
  5. Mix for about two minutes, until everything is smooth.
  6. Stir in the grated carrot until well incorporated.
  7. Pour into prepared baking pan and spread evenly.
  8. Bake at 325F for 35 minutes, or until toothpick inserted in middle comes out clean.
  9. Remove from oven and cool for several minutes.
  10. Remove cake from pan and let it finish cooling on rack.
  11. Frost with any vegan vanilla frosting. I used a Duncan Hines one.
  12. Enjoy!