Description
This sugar free gluten free vegan carrot cake is moist, perfectly spiced, and naturally sweetened with dates and pineapple. No dairy, no eggs, no refined sugar—just pure, plant-powered goodness.
Ingredients
- 1 cup grated carrot (firmly packed)
- 1/2 cup crushed pineapple (unsweetened, drained)
- 1/2 cup pitted dates, soaked 10 min in warm water
- 1/3 cup unsweetened applesauce
- 1/4 cup sunflower seed butter (or tahini)
- 1 tsp vanilla extract
- 1 1/2 cups oat flour (certified gluten-free)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 tbsp apple cider vinegar
Instructions
1. Preheat oven to 350°F (175°C). Line a loaf pan or 8-inch round pan with parchment.
2. Blend soaked dates with applesauce, vanilla, and sunflower butter until smooth.
3. In a large bowl, mix oat flour, baking soda, cinnamon, ginger, and salt.
4. Stir in grated carrot and crushed pineapple.
5. Add wet mixture to dry ingredients. Stir until just combined.
6. Stir in apple cider vinegar last. Batter will be thick.
7. Spread batter evenly in prepared pan.
8. Bake for 35–40 minutes, until a toothpick comes out clean.
9. Cool in pan 10 minutes, then transfer to rack to cool completely.
Notes
Optional topping: Whip coconut cream with vanilla for a sugar-free frosting.
Store leftovers in the fridge up to 4 days. Best enjoyed the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 8g (natural)
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sugar free gluten free vegan desserts, carrot cake, no refined sugar, healthy baking