Gluten-Free Vegan Carrot Cake with Dairy-Free Cream Cheese Frosting

For the Cakes

• 45 milliliter unsweetened soy milk
• 1 ½ tablespoon apple cider vinegar
• 94 grams unsweetened applesauce
• 45 grams coconut oil (melted)
• 45 grams powdered erythritol
• 1 ½ teaspoon vanilla extract
• 45 grams coconut sugar
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ⅓ teaspoon sea salt
• 330 grams carrots (finely grated)
• 38 grams walnuts (chopped)
• 75 grams almond flour
• 75 grams gluten-free oat flour
• 114 grams tapioca flour

For Frosting

• coconut cream (from a can of full-fat coconut milk, chilled overnight)
• vegan cream cheese (softened)
• powdered erythritol

For the Cakes

1. 1

   Preheat the oven to 180ºC (350ºF).

2. 2

   In a large mixing bowl, stir together the soy milk and apple cider vinegar. Let sit for about 5 minutes until the mixture curdles. Then add the coconut oil, applesauce, sweeteners, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, and whisk to combine.

3. 3

   Fold in the grated carrots. Add the almond flour, oat flour, and tapioca flour, and stir until just combined. Be careful not to overmix, or the oat flour will make the cake dense and gummy.

4. 4

   Line three 4-inch round pans with parchment paper (see TIPS below). Divide the batter evenly among the pans. Bake for 35–40 minutes until deep golden brown. Insert a skewer into the center — if it comes out clean, the cakes are done. Note that baking time will vary if you use larger pans.

5. 5

   Let the cakes cool in the pans for about 30 minutes, then transfer to a cooling rack to cool completely before frosting.

For Frosting

1. 1

   Scoop the coconut cream from the can and reserve the coconut water for other use.

2. 2

   In a medium mixing bowl, add the coconut cream, softened vegan cream cheese, and erythritol. Whisk with an electric hand mixer until combined and creamy. Chill for at least an hour before using.