I count my lucky stars for coming across the blog Minimalist Baker. This is no small or out of date blog, the author, Dana updates recipes daily, never leaving followers wanting. All of her recipes are plant-based, and even better they aren’t intimating.

I wanted to make a cake for my husband’s birthday because I love him but mostly because I wanted to eat cake. So after some frustrating Google searches there, it was in all its glory, a vegan, and gluten-free carrot cake. I made it twice in one week because I couldn’t get enough of it. So tasty.

Dana has a lot of variations to her recipes so that they fit one’s restrictions, but you’ll find the ingredients I have listed here to be free of the top-8 allergens as well as corn and sesame. Below is a list of ingredients you’ll need to keep this top-8 and corn free but check out Dana’s full recipe for measurements and baking instructions. You can find her vegan buttercream frosting recipe here to help the finishing touches on your cake.

Vegan “Buttercream” Frosting Ingredients:

  • Homemade Powdered Sugar for frosting*
  • Vegan “butter” sticks such as Earth Balance’s soy-free/dairy-free option

Carrot Cake Ingredients:

  • Pure Maple Syrup
  • Organic Brown Sugar
  • Organic Cane Sugar
  • Vegan “butter” sticks such as Earth Balance’s soy-free/dairy-free option
  • Coconut Oil
  • Carrots
  • Ground Flax
  • Water
  • Baking Soda
  • Baking Powder
  • Minimalist Baker’s Gluten-free Flour Blend**
  • Vanilla Extract***
  • Flax Seeds ****
  • Cinnamon
  • Raisins
  • Unsweetened Applesauce


* If you have a corn allergy and are avoiding cornstarch you are going to want to make your own powdered sugar at home. You can do this by simply putting some cane sugar in a blender. Easy peezy

** The Minimalist Baker’s gluten-free flour is made by blending together white rice flour, potato starch, and brown rice flour, and tapioca flour. The best part there’s no xanthan gum. I avoid xanthan gum as much as I can since the juries still out on how it affects our bodies. It upsets my stomach often and it can often be derived from corn which the manufacturer doesn’t need to specify. So, thank you Minimalist Baker!

*** Vanilla extract can contain gluten or corn depending on what alcohol has been used. To be on the safe side, I decided to omit vanilla extract from the frosting. I currently have my own vanilla extract resting. I followed this recipe, which uses Brandy.

**** I’ll review some non-dairy milk soon and really get down to the reason I try my best to make my own when I can, but for now, I’ll leave you with this… I prefer making flax milk because it’s rather simple and it’s stocked with omega-3s which is helpful if you aren’t eating fish. Check out this recipe here.

So, I totally hear ya after typing this all out. All this just for a cake?! But trust me it’s delicious. And also, think of this cake as a gateway into even more delicious allergy friendly treats. Remember pancakes, pizza, and muffins?! These ingredients will get back these beloved items and get them on your plate. Once you get all of these ingredients into your pantry making baked goods will be a breeze and options limitless.

Did you try this recipe? If you did what did you think? Anything you would change or omit? 





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