Vegan Gluten-Free Carrot Cake

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


Vegan Gluten-Free Carrot Cake

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 60 minutes
  • Yield: 9x13-inch, or a two-layer round (9") 1x


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.



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


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. -1 13×19-inch baking pan, or
  2. -2 9-inch round cake pans, or
  3. -3 8-inch round cake pans
  4. 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.
  5. In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger together until combined.
  6. 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.
  7. 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:

  1. -30-35 minutes for the 9×13-inch baking pan
  2. -25-30 minutes for the two 9-inch round cake pans, or
  3. -18-23 minutes for the three 8-inch round cake pans
  4. 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:

  1. 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.

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

The BEST Carrot Cake Recipe |

Traditional Carrot Cake with a Cream Cheese Frosting

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419 comments on “Vegan Gluten-Free Carrot Cake”

  1. Pingback: The most wonderful time of the year… | For the Health of It!

  2. Have you ever made this recipe as cupcakes?

    • Hi Cate — yes, these will work just fine as cupcakes — we hope you enjoy!

  3. Thanks for this awesome recipe! I made it for a potluck so that my dairy-allergic daughter would have at least one dessert she could eat. Everyone loved it, no one guessed it was vegan. I love that it uses ingredients I have on hand. I’m going to use the frosting recipe for my daughter’s birthday, it tastes like real cream cheese frosting!

  4. Hi there, i am definitely trying this recipe! Is it possible to use normal eggs instead of the flaxmeal? 


    • Hi Christa! Yes, you can use actual eggs instead. We hope you enjoy this!

  5. I baked this cake yesterday and it is absolutely devine! 
    Thank you for the great recipe! 

  6. Hi there- I’m so excited to try this recipe! I scanned the comments but didn’t see anything regarding freezing. Has anyone had success freezing just the cake layers? (Unfrosted) I’m wondering if I could make this in advance. Thanks for any insight!

    • Hi Jenna! Awesome, we hope you enjoy it! And you should be fine to freeze the unfrosted layers — just make sure you wrap them really well (we’d probably do some extra layers of plastic wrap), then we’d then store them in freezer-safe bags or containers.

  7. This was SO GOOD! I actually quartered the recipe, because I made a regular non-vegan carrot cake for a birthday but wanted a vegan version so that I could have some too… I figured I probably shouldn’t eat a whole entire cake by myself. And it worked just fine, even making such a small portion of the original recipe. It’s delicious! My mom (an omnivore) tried some of mine and said she really liked it. I also don’t have access to vegan butter or margarine for the frosting in my local grocery store, so I used coconut cream instead. It’s crazy how much it tastes like cream cheese with the lemon juice and vinegar added!

    • Thank you Parker — we’re so happy you and your mom enjoyed it! :)


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  12. I’m so glad to of found a cake that is not only vegan, but also gluten free! Unfortunatly I ran out of flax seed so had to make do with chia seed, which thankfully worked! The icing i found did not work for me, it tasted a little too much like apple aider vinaigra. Apart from that this cake was a hit! 

  13. So I used to master a regular Carrot cake. People asked for it at every event. Unfortunately my baking days have been well behind me. My son has severe anaphylactic reactions to wheat,dairy, nuts,oats and eggs. Amongst others but it wiped out all my baking tools. ? turns out he is also allergic to chickpeas and fava beans. I’m having a hard time finding a great gluten free all purpose flour that does not have any beans or oats. Any suggestions would be amazing. Can not wait to try this recipe out. I’ve missed carrot cake like no other.

  14. What food processor do you have? Do you like it? Anything you don’t like? I’m going to ask for one for Christmas :)

    • Hi Christina! We use this Magimix food processor, from Williams-Sonoma and love it!

  15. I was wondering if I could use coconut flour and coconuts sugar

    • Hi Sha! Hmm, we haven’t experimented with either of those in this cake, so we honestly can’t say for sure. However, if you give it a try, definitely let us know how it turns out!

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  17. Hi! I’m processed sugar free as well, do you have any suggestions for making this cake with alternatives? Thanks! 

    • Hi Kimberly! Unfortunately we haven’t played around with sugar-free alternatives. You could experiment with pureed dates or apple sauce, but we haven’t tried those, so we’re not sure if they would work in this recipe.

  18. I’m so excited to try this cake! I recent have had to go on a dairy, sugar, gluten, yeast, sugar, egg and tomato free diet. It’s very hard but it’s for health reasons and 1 month in I’m feeling pretty good!! My father loves carrot cake so I can’t wait to make this for him! 

    The only thing is I can’t have vegetable oil! Can I substitute olive oil or coconut oil? :) 

    • Awesome, Rebel! You can totally use coconut oil or olive oil instead of the vegetable oil (we’d try the coconut oil). We hope you and your dad enjoy this! :)

  19. I’m commenting in response to a comment made by PATRICIA on August 1 because my daughter also has a lot of the same allergies, but not such a serious reaction.  If your son is allergic to wheat, however gluten is not a problem I have found that Barley flour is a great flour to incorporate.  If a recipe calls for only a small amount of flour (cookies, brownies, cornbread, zucchini bread) I substitute solely with Barley flour and it turns out great. I just pulled this cake out of the oven and I used 1  1/4 cups barley flour, 1/4 cup brown rice flour, and 1 cup oat flour, which you could substitute with another rice or barley or rye flour (I don’t know that the flavor would ruin this recipe with all the spices).  In my learnings about wheat free baking there is very little focus on wheat allergy, with most recipes accommodating gluten issues so I’ve had to experiment with barley on my own.  It does have some gluten in it so I find that helps with the texture and strength of the baked goods.  I hope this is helpful!

  20. Is there a reason why you didn’t use vegan cream cheese in your frosting?

    • No particular reason — definitely feel free to use vegan cream cheese in the frosting if you like! :)

  21. Hi There!
    How many cupcakes would you say this recipe yields? 

  22. Can you use real eggs? If so, how many?

  23. I made this for a Friendsgiving dinner and it was absolutely delicious! The only thing is it fell apart and didn’t hold together well. I followed the recipe with no substitutions and I’m wondering what could have gone wrong? I really want to make this again for Thanksgiving but would love for it to be the right consistency.

    • Thanks for sharing with us, Stephanie — we’re so glad you enjoyed it! We’re sorry to hear it fell apart though! We wonder if perhaps it just needed longer to cool?

  24. I’m planning to use this recipe next week… How long would you bake them for if you made them into cupcakes!? 

    • Hi Shireen! If making cupcakes out of these, we would recommend setting your timer for 15 minutes to start, then checking every few minutes after that if they still aren’t done. We hope you enjoy them!

  25. Freakin’ delicious and amazing cake! Made it exactly as is EXCEPT I subbed all-purpose flour so it was not gluten free. The omnis all devoured it. Such a good recipe. Thank you!

  26. Thank you for the recipe! Everything worked great but the frosting is insanely sweet. It looked lovely though. 

    • We’re glad you enjoyed the cake and we’re sorry you found the frosting to be too sweet! Definitely feel free to add less sugar (to taste) next time.

  27. Hi, I’m in India and we don’t have GF flour here. Could you please let me know if there is any other GF flour which can be used like brown rice flour and potato starch. Many thanks!!

    • Hi Rashmi! We’re sorry to hear you’re not able to find any gluten-free flour where you are. :( Unfortunately though we haven’t experimented with brown rice flour or potato starch. If you do, definitely let us know how it turns out!

  28. Hi, I made this last week and it was delicious, thank you

  29. This is really the best cake recipe I ever found on the internet! My cake turned out amazing. I translated and I want to put it on my blog in Dutch – with a reference ofcourse. Is that okay?

    • Thank you so much, we’re happy you loved it! And yes, of course, thank you for asking first! :)

  30. Hi, I was looking for a birthday cake for my 2 years old son and I loved the cake. We all like carrot cake and I believe this cake will suit us so well. I just couldn’t understand how to bake 3  8-inch layer.. should I pour whole mixture in 8-inch cake pan and cut 3 layer after it cooked or I should dived the mixture at 3 and bake them 3 times separately? Thank you..

    • Hi Sibel! You’ll just divide the batter between 3 8-inch round cake pans. :) We hope you and your little one enjoy this (happy birthday to him)!

  31. Hi,
    I was wondering if I could use coconut oil instead of vegan margarine for the frosting. I can’t have soy and most of vegan butter/margarine have soy in them.

    • Hi Andreanne! Yes, we think you could probably use coconut oil instead (we haven’t tried this ourselves, so we aren’t totally sure how it would turn out, but we think it should work, and it’s worth a try)! Definitely let us know how it goes!

  32. Hi,

    Just wondering how long this carrot cake lasts, I am baking it for the weekend, but will have to make it on the Tuesday – will it last?


    • Hi Claire! Did you mean to say you’re serving it on the weekend but need to bake it on Tuesday? If so, it will still be good (just needs to be refrigerated). It won’t be quite as moist or fresh as the day of (or the day after), but we think it holds up well because it’s got a good amount of moisture in it. We hope this helps!

  33. I love this recipe. My mother-in-law found it and made it for me on one of our visits and it tasted amazing. My husband(fiance at the time) and I took some with us when we went home and ate it next to the ocean and it tasted even better eating it outside in the salty air. Thanks for sharing. I’d love to try this frosting on banana cake!

  34. Hi, going to try making this for my son’s first birthday, which happens to be on Easter! Would like to make cupcakes first. Do you know how long they would cook for? Do you think I could get 24 out of the recipe?
    Thanks!! Excited to make this recipe!  Love carrot cake!!

    • Hi Andrea! You should get around 24-36 cupcakes from this. We’re not sure how long it would take them to bake, but we’d suggest starting your timer for 20 minutes and going from there. We hope you and your son enjoy these and that he has a happy birthday! :)

  35. Just made this! Wanted to bake something that my little guy who has many food sensitivities can enjoy – and this is it! This has got be the best gluten free, vegan baked good I have ever had! My husband, who is not a big dessert fan, ate the first piece and to my surprise – he loved it. I know what my little guy’s birthday cake is going to be : ) Thank you for this recipe!

    • Thank you so much for sharing, Janet! We’re thrilled that you and your husband loved this! :)

  36. Great recipe. Thanks! Has anyone ever tried putting pineapple in the recipe! My daughter loves pineapple in her carrot cake, but I wanted to make a vegan carrot cake for Easter instead of the regular recipe. I haven’t been able to find a vegan recipe using pineapple. Any help would be appreciated! Happy Spring!

    • We’re so glad you enjoy it, Melodie! We haven’t tried putting pineapple in this, but we think you would probably be fine to add a 15oz can of crushed pineapple (drained) — we would recommend gently folding it into the batter. We hope this helps!

  37. Hello! Can you substitute canola oil for vegetable oil? Thanks!

  38. Sorry Ali, one more question. I live in Canada and am having some trouble finding gluten-free powdered sugar. There is an organic product with the brand name, Wholesome. Do you know if this is gluten free? It doesn’t say so I am assuming it’s not. Can you please suggest the product you used to make this cake? My nephew is gluten-free and I like making gluten-free baking whenever I can. Thanks!!

    • No worries, Andrea! Unfortunately we aren’t familiar wth that brand of flour, but if it doesn’t say it’s gluten-free, we don’t think it’s gluten-free. We like a good all-purpose gluten-free flour blend, such as Bob’s Red Mill, King Arthur, or Cup 4 Cup. We hope this helps!

    • Hi Andrea!

      As far as I know powdered sugar is always gluten-free, it’s just sugar nothing else.

  39. Oh gosh! I just made this cake today, and I think it must be the best carrot cake I have ever tasted. I have made a few vegan cakes before, but with no luck – they all had bad consistency or just came out raw on the inside and burnt on the outside! So when making this cake (also my first gluten free cake!) I was really crossing my fingers for it to work. And it did! I absolutely love it. As my cake wasn’t going to be served to that many people, I halved the recipe. I also used vegan cream cheese, powdered sugar and lemon juice for icing. I don’t really have words.. Thank you so much – this will definitely be my new go-to carrot cake recipe! I’m in love with it. Virtual hugs from Norway!!

    • Thank you, Helena, we’re so happy you enjoyed it, and we appreciate you taking the time to leave such a sweet comment!

  40. A-M-A-Z-I-N-G cake! Best carrot cake I’ve ever made/had. My dad is a big carrot cake fan (I never new about it, but if he says so, right?!) and he had seconds and left with a piece and had it for breakfast the next day (he never eats breakfast!). 
    Now about the frosting. I simply have no words. “How can there be no cheese in your cream cheese frosting” everybody asked me. The taste is exactly the same, if not better! I can still barely believe it! Thanks a mega bunch for sharing this recipe. I made it for my youngest’s first Bday and he devoured it (as did everybody else!) Cheers!

    • Thank you so much, Patricia, we’re thrilled that you and your family enjoyed this! :)

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  43. Whoa! These look incredible! How far in advance do you think I could get away with making this?! Hoping to make this today (Friday) and serving it on Sunday. Should I hold out longer, or am I in the clear? I’m having a massive Easter celebration and want to save as much time as possible, and keep my oven free up for other treats haha!

    • Hi Hannah! We’re so sorry we didn’t get to your comment in time! This can be made a few days in advance though, and kept in the fridge.

  44. Hi! I cant’s wait to try this GF Carrot Cake Recipe, Question could I add pineapple chunks to it? and instead of using vegetable oil could I use coconut oil? and instead of Granulated sugar could I use coconut sugar? I know crazy questions but unfortunately food allergies are bad sometimes! Thank you

    • Hi Dulce! These aren’t crazy questions at all! :) Yes, you can add pineapple chunks (just make sure they’re well-drained), you could use coconut oil instead of vegetable oil, and you could try coconut sugar in place of the sugar (though we’d recommend just doing half and half, since we haven’t tried this). We hope you enjoy the cake!

  45. WOW!  I made this recipe for Easter and I was so impressed with how well it came out!  I’ve been gluten and dairy free for the past 3 months.  I’ve always had a sweet tooth and loved desserts, so I came into this very skeptical.  I figured there was no way a GF dairy free cake could taste good.  Well, I was wrong because this cake was awesome.  

    The cake itself was super moist, unlike other GF cakes I’ve had.  I added in extra cinnamon, nutmeg and cloves to make it extra flavorful, which I definitely recommend.  I was too lazy to make flax eggs, so I used 4 regular eggs instead.  The frosting was delicious.  Cream cheese frosting is my favorite part of carrot cake, and I was a little nervous about how a non-dairy frosting would taste.  This frosting tasted exactly like the real thing.  I only used about 5 cups of powdered sugar and added extra lemon juice because I found it to be a little too sweet, but I also used sweetened almond milk so that could’ve affected the sweetness.

    Overall, this cake was amazing and my family and friends all loved it.  Will DEFINITELY make it again.  Thank you for this awesome recipe!!!

    • Thanks for sharing, Laura, and thank you for your sweet words — we’re so happy this was a hit! :D

  46. I’m SO glad I found this recipe, and just in the nick of time! My baby girl just had her 1st birthday yesterday and I’d been trying out a couple gluten free vegan cake recipes since I found out she’s allergic to wheat, eggs, dairy, and nuts. This was an absolute winner and by far the best thing I’ve tried yet! She loved it, as did my husband and I, and we were really surprised/impressed and how much the icing tasted like your typical cream cheese icing. 
    I cut the recipe in half and made 12 cupcakes that baked for about 18 minutes and everything worked out very well. 

    • Thank you, Eileen, we’re so happy this was a big hit, and we’re glad you were able to make the recipe work well with cupcakes! Also, happy belated to your sweet little one! :)

  47. Hi, I made a boo boo. I was in a rush to make this at midnight the night before my daughter’s first birthday and I didn’t blend the ‘egg mixture’ before adding it. I just dumped it all in and stirred. It probably would have paid to read through the recipe again…will this affect the cake terribly?

    • Hi Kristie! We think it should probably still be okay — how did it turn out for you?

  48. Looks awesome -can you sub applesauce for the oil ? 

    • Thanks, Leigh, we hope you enjoy it! And hmmmm, we haven’t tried that, so it’s honestly hard to say. We think it could probably work (it’s worth a try) — if you give it a shot, definitely let us know how it turns out! :)

  49. 5 stars
    Fantastic recipe!!! Made this cake for my mom’s birthday (she’s gluten free and I’m vegan). My whole family loved it and went in for seconds.
    I used olive oil instead of vegetable oil and it turned out great. And I only made half the recipe of the frosting and still had leftover. It really does taste like cream cheese frosting with the lemon and apple cider vinegar! Thanks for such a great recipe!

    • Thank you for sharing with us, Deborah, we’re so happy to hear it was a hit! :)

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