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Vegan Gluten-Free Carrot Cakes

Looking for a light sweet snack? These small cakes might be perfect for you! These cakes are moist and soft, you would never know they are vegan ad gluten-free! Yum! I especially love the sultanas, but these could be replaced by nuts or pieces of cut dates.


  • Vegan buttermilk (240 grams almond milk + 20 grams apple cider vinegar)

  • 4 grated carrots

  • 300 grams gluten-free flour (I used Dove brand)

  • 2 grams xantham gum

  • 2 grams baking powder

  • 2 grams baking soda

  • 2 grams ginger powder

  • 4 grams mixed spices

  • 3 grams cinnamon

  • 85 grams sultanas

  • 45 grams margarine

  • 25 grams olive oil

  • 30 grams neutral oil

  • 55 grams dark brown sugar

  • 30 grams caster sugar

  • 55 grams OGG egg replacement


  1. Preheat the oven to 180 c degrees. Prepare the muffin mold by lightly oiling it.

  2. Prepare the buttermilk and set it aside.

  3. Grate the carrots and sprinkle them with some vinegar. Set aside.

  4. Combine the dry ingredients (flour, xantham gum, baking powder, soda, spices, and sultanas). Set aside.

  5. Combine the margarine and oils and beat them together.

  6. Add the sugars to the oil mixture and beat together to a light consistency.

  7. Slowly combine all mixtures and OGG into one dough. Make sure not to overmix!

  8. Fill the muffin molds (this dough does not rise very much, so you can fill them quite far).

  9. Bake for 30 minutes or until golden brown.

  10. Let cool on a rack.

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