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03.27.16

Candice's Vegan G-Free Carrot Pineapple Cake

Recipes

By: Candice Kumai

Love delicious, sweet and super moist carrot cake? Of course you do! This super amazing, gluten-free, vegan, and naturally sweet version is perfect for any celebration…or even just a basic Tuesday! Be good to you and your loved ones, and serve them a slice of this:

Makes: One 8” or 9” round cake pans or two 6-7 inch round cake pans (pictured here)

Serves 8* Double recipe to make a celebratory cake

Tip: Double the recipe to make a celebratory, two layer cake and really WOW them!

Wet Ingredients:

1/3 cup unrefined coconut oil, room temperature

1/4 cup organic coconut sugar

1/2cup crushed pineapple (I prefer fresh)

1 cup finely grated carrots

1/2 -3/4 cup water

1 teaspoon organic vanilla extract

Dry Ingredients:

1 3/4 cups gluten free flour

3/4 cup almond meal

1/4 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon baking soda

1 tablespoon apple cider vinegar

 

Directions:
Pre-heat the oven to 350°F. Lightly coat a 9-inch round cake pan with unrefined coconut oil or baking spray.

In a medium mixing bowl whisk together the wet ingredients: crushed pineapple, shaved carrots, unrefined coconut oil, coconut  sugar, water and vanilla extract, set aside.

In a small mixing bowl, add the dry ingredients: gluten free flour, almond meal, nutmeg, cinnamon and salt. Gently add the dry ingredients into the wet bowl, mix until combined, but do not over mix. Add more water as needed.

In a small bowl, combine the baking soda and apple cider vinegar mixture, allow the mixture to fizz and fold into the cake.

Pour the batter into the prepared cake pan, place into the 350 degree oven and bake for approximately 33-40 minutes, or until the top is golden brown.

Remove from the oven and cool completely prior to icing the cake.

 

For the Icing: (Optional! If you’re cutting down on sugar, just use a dust of powdered sugar on this cake)

2 tablespoons vegan cream cheese, at room temperature2 cups confectioners’ sugar, sifted

2 cups confectioners’ sugar, sifted1 tablespoon unsweetened almond milk

1 tablespoon unsweetened almond milk1 teaspoon orange zest (optional)

1 teaspoon orange zest (optional)

Add all ingredients into a bowl and whisk to combine ,adding in more vegan cream cheese or sifted powdered sugar as needed. Whisk until smooth. Yields enough to ice one layer of carrot cake once the cake is fully cooled. (Note: Double the icing recipe if making a two layer cake!)

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