Easy gluten-free seasonal treat
Fall is the best season for baking. It’s all about desserts featuring seasonal ingredients like apples, pumpkin, cranberries, spices… There are no more excuses about not wanting to turn on the oven. So, if you want to satisfy your sweet tooth in a healthier way, here is a recipe for you.
This Gluten-Free Carrot Cake is a one-bowl single-layer cake full of delicious fall flavors thanks to carrots, gingerbread/pumpkin spices, and Kabocha squash puree.
Easy to make, vegan, and gluten-free, this is a sweet treat everyone can enjoy. It’s perfect with a steaming cup of your favorite tea or coffee!
Meet the ingredients
- Oat flour
- White rice flour
- Finely ground almond flour
- Kabocha squash puree (see How to make Kabocha squash puree)
- Grated carrots (see Note on grated carrots)
- Coconut oil
- Soy milk: It has the most protein of all plant-based alternatives, so for recipes that need a lot of structure (think cakes and breads), this is the best dairy-free option.
- Agave or maple syrup
- Gingerbread or pumpkin spice mix
- Baking powder
- Baking soda
- Almond flakes (optional)
How to make it
Step 1
Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
Step 2
In a large bowl, mix together the oat flour, white rice flour, fine almond flour, gingerbread spices, baking powder, and baking soda.
Step 3
Add coconut oil, agave syrup, soy milk , and Kabocha squash puree and mix everything together with a hand mixer until properly combined.
Step 4
Gently fold in drained shredded carrots. Adjust sweetness if needed.
Step 5
Pour the batter into the prepared pan and sprinkle the almond flakes all over the top. Bake for approx. 45 minutes ( or until a toothpick inserted in the middle comes out clean).
Step 6
Remove from the oven and let it cool fully before serving.
Tips and how-tos
How to roast Kabocha squash
- Preheat oven to 200°C.
- Line a baking sheet with parchment paper.
- Wash Kabocha squash well and pat it dry with a dishtowel.
- Cut the stem end off and then cut the squash vertically, from the stem end to the bottom end.
- Push the halves apart with your hands.
- Using a spoon, scoop out the seeds and stringy flesh.
- You can cut each half into 2 wedges (lengthwise).
- Bake for 40-55 minutes (depending on the size) or until the squash is fork-tender and browned in places.
- Check at 40 minutes by inserting a fork into the center. It should be soft. If not, return to the oven and check again in 10 minutes. Let it cool down a bit before peeling.
How to make Kabocha squash puree
- Place the skinless squash flesh in a blender or food processor.
- Process for 30 seconds to one minute, or until smooth and silky. You may need to scrape the sides down a time or two to get all of the squash pureed.
Note on grated carrots
It’s best if you grate carrots beforehand so that you have a chance to squeeze out some of the excess moisture before adding to the cake. This is how I do it:
- Using clean hands, squeeze grated carrots over a bowl to remove excess moisture. Measure 130 g of drained grated carrots.
- Alternatively, squeeze them between some paper towels, then fluff up the shavings before stirring them in, which allows for a more even distribution in the cake. Or you can place shredded carrots in a sieve over a bowl and press with back of spoon to remove moisture.
Gluten-Free Carrot Cake is:
- Vegan (dairy-free, egg-free)
- Gluten-free
- Full of delicious fall flavors
- A sweet treat everyone can enjoy
- Perfect with a steaming cup of your favorite tea or coffee
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Gluten-Free Carrot Cake
Ingredients
- 100 g oat flour
- 100 g white rice flour
- 50 g fine almond flour
- 100 g kabocha squash puree
- 130 g drained grated carrots
- 60 ml coconut oil
- 80 ml soy milk
- 140 ml agave syrup
- 1 teaspoon gingerbread spices
- 2 teaspoons baking powder
- 1/3 teaspoon baking soda
Extra
Instructions
- Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
- In a large bowl, mix together the oat flour, white rice flour, fine almond flour, gingerbread spices, baking powder, and baking soda.
- Add coconut oil, agave syrup, soy milk , and Kabocha squash puree and mix everything together with a hand mixer until properly combined.
- Gently fold in drained shredded carrots. Adjust sweetness if needed.Note: It's best if you grate carrots beforehand so that you have a chance to squeeze out some of the excess moisture before adding to the cake. This is how I do it:Using clean hands, squeeze grated carrots over a bowl to remove excess moisture. Measure 130 g of drained grated carrots.
- Pour the batter into the prepared pan and sprinkle the almond flakes all over the top.
- Bake for approx. 45 minutes ( or until a toothpick inserted in the middle comes out clean).
- Remove from the oven and let it cool fully before serving.
Notes
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
