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  • Writer's pictureB. Cooper

Recipe: Vegan Gluten Free Cake

Optional: Carrot Cake Inclusions

This is a good base cake recipe that is completely Vegan, Gluten Free, and Dairy Free. You can turn these into cupcakes or add in seasonal flavors to make the flavor whatever you'd like. For this recipe I'll show you how to make a carrot cake from the base recipe.



  • Oat Milk 1 Cup

  • Apple Cider Vinegar 1 Tsp

  • Oil (Your Choice) 1/3 Cup

  • Vanilla 1 Tbsp

  • Sugar 1 Cup

  • Baking Powder 1/2 Tsp

  • Baking Soda 1/2 Tsp

  • Salt 1/2 Tsp

  • GF Flour 1 3/4 Cup

  • Shredded Carrot 1 1/2 Cup

  • Pumpkin Spice 1 Tsp

  • Powdered Sugar 1 Bag (Approx. 4 Cups)

  • Vegan Butter 1/2 Cup

  • Maple Syrup 1/8 - 1/3 Cup (Measure with your heart)


  1. What you'll need is pictured below for the basic vanilla cake recipe, if following the carrot cake add-on you'll need a grater and cutting board added on.

2. Add the Oat Milk and Apple Cider Vinegar into a bowl and let sit for five minutes. The vinegar will make the oat milk thicken into a buttermilk consistency.

3. After the five minutes, add in the oil and vanilla and mix together. Little oil bubbles will form, that is normal. They'll all remain serperated until dries are included to bind it all together.

4. Add in your sugar and whisk until fully incorporated.

5. Add in the Salt, Baking Powder, Baking Soda, and this is where you'll add in the Pumpkin Spice for the carrot cake as well. If doing a vanilla cake, don't add the pumpkin spice.

6. Whisk in the GF Flour until as smooth as you can get it. This will keep pockets of baking soda forming when you bake.

7. Once the batter is smooth and ribbon-like texture, you can pour this into the cake mold as a vanilla cake or set it aside and shred up some carrots for carrot cake. I always tend to have baby carrots on hand so I used these, but whatever carrots you prefer will work.

8. Once you've grated 1 1/2 Cups of carrots you'll add that to the batter and whisk until incorporated. Don't mix too much now that the flour is fully blended into the recipe in order to avoid gummy texture and flat bakes.

9. Oil or Butter your cake pans, I'll be making two mini bento cakes with this batter but you can make a full sized 8-inch cake or at least 12 cupcakes with this recipe. Then you'll pour the batter approximately 3/4 of the way full in the cake tin. I tend to fill the mini cake tins until there's half an inch left at the top so I can get three clean layers of cake out of one tin.

10. You can whip together frosting in a stand mixer or with a stand mixer until fluffy and holds its shape. Wait until baked cake layers are fully cooled before you cut and decorate them. Once fully cooled, decorate until you're happy with it! Then slice it up and enjoy.

This is great base recipe to have in your arsenal of DF/GF/V baking. You can switch out any dairy elements for what suits you best. This recipe is built specifically for gluten free and vegan elements, the ratios of dry ingredients to wet ingredients is made to keep the moisture levels high and create a spongey texture. Switching this to a gluten recipe may effect the ratios a bit, so be aware of that. You can add any seasonal flavors you'd like though! Want a chocolate cake? Simply add cocoa powder when you mix in the flour.

Let me know what other recipes you'd like to see! Until next time, talk to y'all later!


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