Saturday, May 5, 2012

Gluten Free and Vegan Sweet Potato Carrot Cake

Here it is, a 100% vegan and gluten free cake that is moist beyond belief, warms the soul and makes you eat two extra servings of vegetables during dessert! Gluten free or not, get ready to inhale some delicious cake, without the sin! 

For the Cake...
2 cups Gluten Free Baking Flour (maybe a Devour GF Flour soon!?!)
2 Tbs baking powder
1 tsp baking soda
3/4 tsp salt
1 1/4 tsp cinnamon
1/2 cup coconut sugar
1/2 cup sugar
1 cup canned sweet potato 
3 Tbs maple syrup
1 cup almond milk 
1 Tbs vegetable oil
2 tsp vanilla
1 Tbs apple cider vinegar
2 Tbs egg replacer
3 Tbs water
2 1/2 cup carrots, grated
1/2-1 cup walnuts (optional)

For the frosting...
8 oz vegan cream cheese
1 cup vegan butter
2 Tbs almond milk
1 tsp vanilla
4-6 cups powdered sugar....I eye ball it, but you can make it as runny or stiff as you'd like :)

Preheat oven to 350 and grease and flour 2, 9'' round pans. Mix together all the dry ingredients (except for egg replacer), then add the wet ingredients (except for water). In a small bowl mix together egg replacer and water, then add to cake batter. Fold in carrots (and walnuts), then transfer batter to the greased cake pans. Bake for about 35-40 minutes or until light browning around the edges. Allow cakes to cool. 

Mix the first 4 ingredients for the frosting in a small bowl with a mixer (hand or kitchenaid). Slowly add powdered sugar, till frosting is your desired consistency. Once the cakes have completely cooled, frost the two cakes & Devour. 


  1. Just wondering...Could this cake be made into cake pops? I have an event coming up in February and would like to use something like this for a tasting party. It will be for a group of professionals involved in rural health. Feel free to e-mail your comments to

  2. Wow Beautiful! Are you online anywhere else, say youtube? Totally would sub.