vegan carrot cake (oil-free)
this oil-free vegan carrot cake is the perfect dessert for any occasion, and can easily be made in an 8x8 dish to feed a small crowd.
ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 cup coconut sugar or other unrefined granulated sugar
- 2 cups grated carrots
- 1 can 15 ounces unsweetened pineapple tidbits, drained, juice reserved
- 1/2 cup chopped walnuts or pecans optional
- 3 tablespoons applesauce
instructions
- preheat oven to 350f and grease an 8x8 square baking dish with nonstick cooking spray. if using walnuts or pecans, toast them lightly in a skillet over medium heat for about 5 minutes.
- in a large bowl, combine flour, baking powder, baking soda, salt and cinnamon and mix until combined.
- in a separate bowl, whisk together the reserved pineapple juice (from the canned pineapple), coconut sugar and applesauce until fully mixed together. add in grated carrots and optional nuts and mix until combined.
- pour wet ingredients into dry ingredients and stir until just fully combined – do not overmix! gently fold in the drained pineapple chunks until evenly distributed throughout batter.
- pour mixture into prepared pan and bake for 30 to 35 minutes or until toothpick inserted comes out clean. let cake cool before serving. enjoy!
notes
if you don't have aquafaba, you can also try topping this vegan carrot cake with a creamy coconut icing. you can make this by combining one can of full-fat coconut milk with 3 tablespoons of maple syrup and a pinch of salt. whip the mixture until it's light and airy, then spread over your cooled cake. you could also top the cake with fresh fruit like blueberries or strawberries to add a sweet and juicy note.