Vegan Gluten-Free Carrot Cake

This vegan and gluten-free carrot cake recipe is moist, flavorful, and tastes just like the real deal! Plus it's topped with a heavenly "cream cheese" vegan frosting that's soy-free and made with everyday ingredients.

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | gimmesomeoven.com #vegan #glutenfree #gf

This past Friday night was meant for celebrating.

The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection.  Friends gathered from all around the city with chips and salsa and salads and popcorn and laughter and stories to share.  The fire pit was aflame.  The candles were lit on this (gluten free and vegan) carrot cake.

And a very special birthday girl turned the big 3-0.

Friends, meet Stacey.

Stacey Bday

Photo via Bet

I have no idea how I got so lucky in life to cross paths with someone as cool as this birthday girl, but somehow it happened.  And I am totally grateful to know her.  And even more grateful to be able to call her a friend.

Because Stacey’s just great.

Can I tell you why?

Well, she’s clearly beautiful.  She is warm and friendly and goes out of her way to make people feel included.  She’s super smart and perceptive, and pays thoughtful attention to the world and people around her.  She’s an incredible single mom to the most charming, spunky, creative 5-year-old daughter.  She has one of my favorite Instagram feeds ever (with some of the best moments captured of said daughter).  She’s strong and brave and stands up for things and people she believes in.  She has an incredible heart for service and selflessly gives to so many around her. And quite simply, she’s one of those friends who quite simply has a way of bringing out the best in those around her.

Like I said, pretty great.

Oh.  And you see that heart banner in the background?  It’s worth noting that Stacey also just had last-minute minor heart surgery a few days before her 30th b-day (um, whoa), but she was still game to gear up the energy to spend an evening surrounded by friends.  And of course, leave them all feeling extra loved and inspired and awesome in the process.  Per usual.

Anyway, I feel like I don’t tell my friends often enough how amazing they are.  So today on the world wide webosphere, I thought it would be fun to raise a glass to to this friendship and people like Stacey who make this world a more meaningful, awesome place.

Actually, I should raise a slice of this cake I brought for the party that was rumored (and then confirmed) to be her favorite — carrot cake!

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | gimmesomeoven.com #vegan #glutenfree #gf

Yes, yes, I know I just posted a carrot cake recipe on the blog last month that looks strikingly similar to this one.  But Stacey and a few friends at the party are all gluten-free, and another friend is vegan.  So I attempted my first vegan and gluten-free cake for the party.

Thankfully, it turned out to be a mega success!

I actually based the recipe off of a new cookbook that was recommended by a friend — The How Can It Be Gluten-Free Cookbook published by America’s Test Kitchen.

I have long been a fan of ATK, and have given away probably 50 copies of The New Best Recipe as wedding presents over the years.  (It is my top recommendation for friends who want to learn how to cook!)  So when I heard that there was a new version explaining their process creating and testing out all sorts of gluten-free techniques, I immediately picked up a copy.  And sure enough, it’s great!  I have experimented with my fair share of GF cooking over the past few years — more for friends, than here on the blog — but I feel like this cookbook is finally giving some concrete answers to some of the science behind the ingredient combos.  Especially about how different flours work together with different main ingredients.

So anyway, if you’re looking for a basic gluten-free cookbook to check out, I highly recommend picking up a copy.  (This is not a paid endorsement — just my recommendation!)

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | gimmesomeoven.com #vegan #glutenfree #gf

I made a few tweaks to the recipe to adjust the spices and salt to the levels I prefer for carrot cake.  But then to make it vegan, I also substituted flax eggs for traditional eggs (although chia eggs work too and are more flavor-less).

If you’ve never done this before, it’s a super easy substitution.  Just whisk together 1 tablespoon of (ideally) freshly-ground flax seeds with 3 tablespoons of water until combined.  Then pop them in the fridge for at least 15 minutes.  And once you pull them back out, the mixture should be thick and sticky, which will help bind your batter together just like regular eggs.

(This recipe called for 4 eggs, so I used 1/4 cup ground flaxseeds and 3/4 cup water.)

I also whipped up a vegan “cream cheese” frosting — minus the cream cheese.  (No, not even that fake soy vegan cream cheese stuff.)  I just made a simple vegan buttercream, and added in a little apple cider vinegar and lemon juice.  And voila.  I don’t know how, but somehow it tastes just like cream cheese.  My friends agreed.

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | gimmesomeoven.com #vegan #glutenfree #gf

The other main ingredient that’s a non-negotiable in my carrot cakes is fresh carrots.  Yes, the recipe calls for an entire pound of carrots, which you can grate by hand.  Or, if you have a food processor, I highly recommend trying out the grating attachment and letting that little motor do all of the work.  Seriously, mine grated this whole batch in less than 20 seconds.  Brrrrrrrilliant.

I was in a hurry making this cake and forgot to take step-by-step process photos.  But I did make a few little carrot toppers for decor.

Well, I should admit the cake started out simply…

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | gimmesomeoven.com #vegan #glutenfree #gf

…and then got a little out of control with this carrot patch.  ;)

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | gimmesomeoven.com #vegan #glutenfree #gf

(I apparently love cake toppers, what can I say?)

As pretty as it was on the outside, though, it tasted 100x better on the inside.

I have to admit, I was a little apprehensive about how the gluten-free substitutions would work, especially since the ATK recipe called for half the usual amount of oil for a carrot cake.  But friends, the cake turned out so moist.  And flavorful.  And oh my goodness, that cream cheese knockoff was the perfect icing on the cake.

Thankfully, the birthday girl loved it, which in turn made me extra happy since cooking for friends is kind of my favorite things ever.  Especially when they’re amazing friends like Stacey.  :)

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | gimmesomeoven.com #vegan #glutenfree #gf

So now I pass on the recipe to you.  I hope you enjoy it just as much as we did.

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | gimmesomeoven.com #vegan #glutenfree #gf

Vegan Gluten-Free Carrot Cake

This vegan and gluten-free carrot cake recipe is moist, flavorful, and tastes just like the real deal! Plus it's topped with a soy-free "cream cheese" vegan frosting that is incredible.

Ingredients:

Vegan Gluten-Free Carrot Cake Ingredients:

  • 2.5 cups (12.5 ounces) gluten-free all-purpose flour blend (I used Bob's Red Mill GF All-Purpose Baking Flour), plus extra for dusting the pans
  • 1 Tablespoon ground cinnamon
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • pinch of ground cloves
  • pinch of ground ginger
  • 1 pound carrots, peeled
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 4 flax eggs (*1/4 cup ground flaxmeal and 3/4 cup water, see instructions below*)
  • 3/4 cup vegetable oil
  • (optional: 1 cup chopped pecans or walnuts)

Vegan Gluten-Free "Cream Cheese" Frosting Ingredients:

  • 8 cups gluten-free powdered sugar
  • 1 1/2 cups (3 sticks) vegan butter or margarine
  • 3 Tablespoons non-dairy milk (I used unsweetened almond milk)
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • pinch of salt

Directions:

How To Make Vegan Gluten-Free Carrot Cake:

Adjust oven rack to the middle position, and preheat to 350 degrees F. Use cooking spray or butter to thoroughly grease the inside of either:

-1 13x19-inch baking pan, or
-2 9-inch round cake pans, or
-3 8-inch round cake pans

Then dust the inside of each pan with gluten-free flour until the grease is completely covered and no spots of the pan are visible.

In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger together until combined.

In a food processor fitted with the large shredding disk, shred carrots. Then transfer them to the mixing bowl with the flour. Wipe clean the food processor bowl, and fit with the metal blade (in place of the shredding disk). Add the granulated sugar, brown sugar and flax eggs and process until frothy and throughly combined, about 20 seconds. With processor running, add oil in a steady stream. Process until egg mixture is light in color and well emulsified, about 20 more seconds.

Transfer egg mixture to the large bowl with the carrots and flour. Using a rubber spatula, stir the mixture until thoroughly combined. If using nuts, stir them in until combined.

Pour batter evenly into the prepared pan(s). Bake until a toothpick inserted into the center of the cake comes out clean, about:

-30-35 minutes for the 9x13-inch baking pan
-25-30 minutes for the two 9-inch round cake pans, or
-18-23 minutes for the three 8-inch round cake pans

Let cake cool completely in the pan(s) on a wire rack, about 1 hour. Run a knife around the edge of the cake to loosen. Remove cake, if transferring to a different serving platter, and frost as desired.

How To Make Vegan Gluten-Free "Cream Cheese" Frosting:

Combine all ingredients in the bowl of a stand mixer or food processor, and mix until smooth and combined. If the frosting is too thick, add in some extra milk to thin. If the frosting is too thin, add in more powdered sugar to thicken.

**To make the flax eggs, simply stir together 1 Tbsp. flaxmeal (freshly-ground) and 3 Tbsp. of water until combined PER EGG.

(This recipe called for 4 eggs, so you would times those amounts by 4.)

Then refrigerate the mixture for at least 15 minutes, remove and whisk again, and the mixture should be thick and sticky.

*Cake recipe adapted from America's Test Kitchen.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Be sure to also check out these other carrot cake recipes on the blog:

The BEST Carrot Cake Recipe | gimmesomeoven.com

Traditional Carrot Cake with a Cream Cheese Frosting

Raw Carrot Cake | gimmesomeoven.com

Raw Carrot Cake

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Comments

  1. Imani — July 8, 2015 @ 5:31 pm (#)

    Oh my gosh you’ve saved my life.
    Failing gluten free vegan baker here, just completed near perfect carrot cake despite following recipe wrong. You’re a genius!

    • Hayley @ Gimme Some Oven — July 8th, 2015 @ 10:47 pm

      Thanks Imani, we’re so happy to hear that!

  2. Maud — August 4, 2015 @ 2:00 pm (#)

    OMG ! I just made this cake for my friends (who are not vegan) and they loved it ! Thank you so much for this delicious recipe :)

    • Hayley @ Gimme Some Oven — August 5th, 2015 @ 10:41 pm

      Thanks Maud, that’s so awesome! We’re so glad this was a hit with your friends!

  3. Heather Y — September 5, 2015 @ 1:45 pm (#)

    This cream cheese frosting! WOW! It tastes just like regular cream cheese frosting, I am floored. So happy to have found this recipe. I happened to make a different gluten free carrot cake, but needed a dairy free cream cheese frosting recipe and found this one. I will definitely be saving this, what a wonderful find. Thank you for posting allergy free versions of the favorites!

    • Hayley @ Gimme Some Oven — September 8th, 2015 @ 9:11 am

      Thank you Heather, we’re happy you liked it! : )

  4. Maddison — September 13, 2015 @ 9:01 pm (#)

    I just made this and it was DELICIOUS! I followed the recipe exactly including the flax eggs…mmmmmm!

    • Hayley @ Gimme Some Oven — September 14th, 2015 @ 8:39 am

      Thanks Maddison, we’re happy you liked it!!

  5. Paqui — September 15, 2015 @ 12:41 pm (#)

    http://naranjasylimones.es/bizcocho-de-zanahoria-sin-gluten/
    This is my gluten free and low sugar carrot cake. Do you like it?

    • Hayley @ Gimme Some Oven — September 15th, 2015 @ 9:17 pm

      It’s beautiful, thanks for sharing.

  6. Marika — October 1, 2015 @ 6:06 pm (#)

    Thank you so much for this brilliant recipe!

    I made this cake for a friend’s party where there were a lot of guests with food sensitivities/allergies and I made it low-glycemic as well. I ended up doubling the recipe and splitting it between three 9-inch pans. I made the cake low-glycemic by using date sugar (instead of brown sugar) and coconut sugar (instead of white sugar). I went with the flax meal “eggs” – awesome idea (it should be noted that it takes about 30 minutes to stiffen if you double the recipe, like I did).

    The cake received a ton of compliments. I believe that the low-glycemic made the cake a bit more bread-y, like a muffin, than I would have liked, but I have no doubt that the cake with proper sugar is absolutely delicious because the flavor itself was amazing.

    I went heavy on the spice and added raisins (boiled them in a saucepan with orange juice for a few minutes and then cooled them in the fridge before adding to the batter). It should also be noted that Bob’s Red Mill All-Purpose GF Baking Flour recommends that you add their Xanthin Gum to the mix (an additional cost, but I believe it helps with the texture).

    I did not use a food processor to prep the carrots; I did it by hand and it took me a long time (just shy of 45 minutes) so be sure that you have the right tools to work with (a box grater that you can leverage against your counter top should do the trick).

    The only thing that I did not change was the icing – which is NOT low-glycemic, but I figured folks could just wipe it off if they couldn’t eat all the sugar. The icing is amazing, and really makes the cake. It’s perfectly tangy. I’d recommend strictly following the recipe and using proper measurements. I mixed it up in a hotel room and added a little too much almond milk (and ran out of powdered sugar), so it melted in the heat of the day (the cake itself was cool by the time I iced it). It might be a good idea to ice it up and then stick it in the fridge for a while to really let it set.

    All in all, this is a really fantastic recipe, so thank you.

    • Ali — November 4th, 2015 @ 4:54 pm

      Awesome, so glad that you enjoyed the cake! :)

  7. Sonia K. — October 2, 2015 @ 11:23 am (#)

    This turned out like a decadent carrot cake dessert I buy in a pricey bakery.  It’s divine. I used equal parts almond and coconut flour for the GF mixture and coconut sugar to sweeten. I’m thinking next time to reduce the sugar as the frosting is sweet enough.  

    • Hayley @ Gimme Some Oven — October 2nd, 2015 @ 3:46 pm

      Yay, we’re so happy you loved this Sonia! Thanks for sharing. :)

  8. Jana — October 3, 2015 @ 12:02 pm (#)

    Can I use regular all purpose flour in this recipe just the same??

    • Hayley @ Gimme Some Oven — October 4th, 2015 @ 9:42 pm

      Hi Jana! We’d suggest just following this recipe, if you don’t want to make it GF:

  9. Val — October 12, 2015 @ 10:49 am (#)

    Excellent cake. A little difficult to convert the Weights etc to UK amounts, but it turned out fine. There is quite a lot of sugar in there!  I only made a third of the frosting, which was enough to sandwich the 2 cakes together and cover the top. Any more would have been too much (I don’t think us Brits have such a sweet tooth as our American cousins!). The frosting actually tasted better on the second day. Great to find a cake that both vegan and non-vegan members of the family will eat. 

    • Hayley @ Gimme Some Oven — October 12th, 2015 @ 11:07 am

      Thank you Val, we’re happy you enjoyed it, despite the hassle with the conversions. And we think you’re right about Americans having bit sweeter of a sweet tooth than others, hah! :)

  10. Madeleine — October 19, 2015 @ 10:24 pm (#)

    I see many people have asked about a non-GF version, and you’ve directed them to your other recipe, but that’s not vegan. Is there a vegan, non-GF alternative?

    • Hayley @ Gimme Some Oven — October 21st, 2015 @ 11:22 am

      Hi Madeleine. Sorry for the confusion. We have a regular (non-gluten-free carrot cake, but it is not vegan).

  11. NICOLA — November 10, 2015 @ 11:30 am (#)

    Hi Thank you sooooooo much for this amazing recipe i have been gluten free for 8 MONTHS and havent had any cake my fav cake used to be ur carrot cake and now to think i can eat cake again! GOD Bless You!

    • Hayley @ Gimme Some Oven — November 11th, 2015 @ 3:15 pm

      Awww you’re so welcome Nicola! We’re happy we could help, and that you enjoyed this! :D

  12. Anne Levene — November 18, 2015 @ 9:29 am (#)

    Hi- Cannot wait to try this for Thanksgiving as I have vegan and gluten free guests. Wondering how far in advance the cake can be made? Thank you- Anne

    • Hayley @ Gimme Some Oven — November 18th, 2015 @ 10:09 am

      Thanks Anne, we hope you and your guests enjoy it! You should be able to make it a couple of days in advance. You could always make the cake layers a few days in advance, wrap them tightly with saran wrap (after they’ve cooled completely), and refrigerate them. You can definitely make the frosting at least three days in advance and chill it as well.

  13. Anne — November 19, 2015 @ 7:23 pm (#)

    Thanks for advice on making cake ahead of time :)

    Do you think I could use King Arthur’s GF instead of Bob’s Red Mill?

    • Hayley @ Gimme Some Oven — November 20th, 2015 @ 10:17 am

      Sure Anne, we hope you enjoy it! And while we haven’t tried King Arthur’s GF flour, we think it should work fine!

  14. Sabra — November 22, 2015 @ 10:18 am (#)

    Hey Ali! I’ve made cupcakes with this recipe once before and everyone raved about them. Any thoughts on how Ener-G Egg Replacer would work in this recipe? I’m considering doing half flax eggs, half ener-g in hopes of a slightly fluffier consistency.

    • Hayley @ Gimme Some Oven — November 23rd, 2015 @ 11:33 am

      Thanks Sabra, we’re glad to hear that! We have to say we haven’t experimented with Ener-G Egg Replacer, so we’re not really sure how it would work in this recipe. But! We think it’s definitely worth a try!

  15. Nancy — November 22, 2015 @ 3:20 pm (#)

    I am so happy to find a gluten free vegan cake that tastes so good! I have been trying various recipes as well as mixes, and all are a lot of work and very disappointing. NOT THIS CAKE! I made it 2 weeks ago for my husband’s birthday. It was fabulous! Now I am making it for my Thanksgiving birthday! We love it! I used 3 8-inch pans, just like the picture. I did add some raisins. I also blended the ingredients together in my mixer so they would combine more evenly. It really was perfect! I posted to Facebook and Pinterest. I can’t praise this recipe enough! Thank you so much for creating such a wonderful gluten-free cake!

    • Hayley @ Gimme Some Oven — November 23rd, 2015 @ 1:16 pm

      Thanks so much Nancy, that makes us so happy! We’re thrilled that you and your husband enjoyed this so much, we appreciate you sharing! :)

  16. Sandra — November 23, 2015 @ 3:31 pm (#)

    Thank you for this recipe! I would like to do it soon. I was wondering if i would recommend using coconut butter for the icing? 
    Thanks!
    Sandra

    • Hayley @ Gimme Some Oven — November 23rd, 2015 @ 4:55 pm

      Hi Sandra, you’re so welcome – we hope you enjoy this! We think coconut butter would be awesome in the icing!

  17. Kelly — December 20, 2015 @ 5:37 pm (#)

    Can I use coconut oil in place of the vegetable oil? I’m hoping to make this for Christmas and don’t have veg. oil on hand but plenty of coconut!

    Thanks!
    Kelly

    • Hayley @ Gimme Some Oven — December 20th, 2015 @ 11:00 pm

      Hi Kelly, you can definitely do that, just make sure it’s melted so it’s liquid. We hope you enjoy!

  18. Laura Wagner — December 20, 2015 @ 5:50 pm (#)

    Hi!! I just wanted to send you a ginormous thank you for this recipe. It has become my go to recipe for special occasions and has turned out perfectly all four times I’ve made it. I’m not vegan, but allergic to gluten and egg so this is perfect for me. I use my own browned butter frosting recipe with it. Also, you should know!!! I really wanted to make an apple cake for a dinner party tomorrow night but couldn’t find a gluten egg free recipe, so I literally made your exact recipe but subbed grated apple for the carrot. It’s cooling right now and looks perfect! So this can easily transform into an apple cake. Thank you so much. 

    • Hayley @ Gimme Some Oven — December 21st, 2015 @ 8:32 am

      Awww you’re so very welcome Laura, we’re happy you enjoy it! We think that browned butter frosting sounds amazing too. And that’s wonderful to know this translates well to an apple cake as well – awesome! Thanks for sharing with us. :D

  19. Amanda — December 22, 2015 @ 12:48 am (#)

    I just want to say how thankful I am that I found your recipe. A couple of years ago, my brother asked if I could make a gluten free carrot cake for someone at his work. I started looking up recipes and decided to use yours. I made it, and he took it to work, and everyone loved it. I was so happy because I didn’t really even get a chance to taste it because it was such short notice. I used coconut oil and regular eggs. I also make a cream cheese frosting with it and add walnuts. It’s so great, to be able to make a cake like this for the people who are eating gluten free. Since that first cake, he has come back to me each year for more. This year, he asked for 3. I already made 2, and the last one will be made tomorrow. Now I’m super curious about trying to make a chocolate cake out of this recipe. I’m going to look through your website to see if you have other cake recipes that are gluten free. Thank you so much again for sharing this amazing recipe with all of us.

    • Hayley @ Gimme Some Oven — December 22nd, 2015 @ 8:07 am

      Thanks for sharing Amanda, we’re so happy your brother and his coworkers enjoyed this! Unfortunately we do have one gluten-free chocolate cake recipe, so we hope this helps! :)

  20. Clemi — January 20, 2016 @ 12:17 pm (#)

    This looks so good! I was wondering if I could use either almond flour or oat flour instead of the bought flour mix, do you have any advice on how to  make them work?

    • Hayley @ Gimme Some Oven — January 20th, 2016 @ 3:08 pm

      Thanks! Honestly, we have found that an all-purpose mix works best in this recipe. We hope you enjoy! :)

  21. Lizzie — January 25, 2016 @ 3:55 pm (#)

    I would love to make this NOW but I need to know how many eggs I use (I’m going for the gluten free, not so much vegan on this), BUT I do have pre-ground flax seed (Golden Roasted Cold Milled Flaxseed). What measurement do I use for the ground?

    • Hayley @ Gimme Some Oven — January 26th, 2016 @ 8:15 am

      Hi Lizzie, for each egg, mix 1 TBS of ground flax seed (measure after grinding) with 3 TBS of water. We hope you enjoy the cake! :)

  22. Jess — January 26, 2016 @ 8:32 am (#)

    I’m looking forward to trying this recipe, but was looking for the non-gf version and noticed the link to it is broken and I couldn’t find the recipe when searching for it either. 😁

    • Hayley @ Gimme Some Oven — January 26th, 2016 @ 8:51 am

      Hi Jess! That’s strange, the recipe is appearing fine for us. Can you still not see it?

  23. Melissa — January 27, 2016 @ 10:12 am (#)

    Do you know if you can substitute the oil?  I have walnut oil that I like to use for baking.  Thanks!

    • Hayley @ Gimme Some Oven — January 27th, 2016 @ 8:53 pm

      Hi Melissa! We haven’t tried using walnut oil in this cake, but we think it should work (should be yummy too)! We hope you enjoy. :)

  24. cynthia — February 3, 2016 @ 1:08 pm (#)

    When you are dairy and gluten free finding recipes like your carrot cake online is like finding a diamond mine. I was really missing deserts when I found your carrot cake sometime in 2014 and cannot begin to say how many times I’ve made this recipe. I have a garden and we had tons of carrots so I was making this as a carrot loaf even (think zucchini bread). I ended up getting married twice (we eloped without family for the first one because of medical necessity), and the second was the planned wedding with family. I used your recipe for my wedding cake(s – both weddings) and have gotten so many compliments I’ve finally been spurred to try and share how much people love this recipe. I have to say it’s always nice to be able to tell GF haters something they just complimented was GF. Likewise it was so nice to be able to tell wedding guests they can eat cake because it’s GF and dairy free.
    For the cake I use chicken eggs. I’ve used Pamelas GF Artisan Flour as well as my own mix of GF flour with equally tasty results. I have given your website to friends and family that are both nonGF and GF. I will admit with the frosting I don’t really follow the recipe. I don’t think I’ve actually made the frosting the same twice.

    I’ so sorry I can’t figure out how to attach pictures of my carrot cake creations. Thank you from the bottom of my heart!

    • Hayley @ Gimme Some Oven — February 3rd, 2016 @ 3:22 pm

      Cynthia, thank you so much for sharing this with us! We are so happy to hear love this cake, and we really appreciate you sharing this recipe with others! :D

  25. Steph — February 7, 2016 @ 11:08 am (#)

    Thanks so much for this recipe! I am doing a charity cake sale and wanted to cater for everyone and this recipe looked absolutely delicious and hasn’t disappointed. I ran out of Icing Sugar so had to adapt and make a single layer of buttercream instead but it looks and smells divine. Thanks a million!

    • Hayley @ Gimme Some Oven — February 8th, 2016 @ 2:00 pm

      You’re welcome Steph — we hope it was a hit! :)

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