Welcome spring or celebrate Easter or Passover with this healthier, gluten-free version of a classic layered carrot cake. It’s super moist and flavorful, with a melt-in-your-mouth texture made even more special with a luscious vegan lemon mascarpone cream. The soft, crumbly cake, with its rich flavors of cinnamon, carrot and coconut, marries perfectly with the tart taste and creamy texture of the frosting. Raise a fork and celebrate hope, renewal and deliciousness!
Carrot Cake with Vegan Lemon Mascarpone Cream
Prep Time 35 minutes
Cook Time 25 minutes
Chilling & Cooling Time 9 hours
Total Time 10 hours
Servings 10
Calories 407 kcal
Ingredients
Dry
- 3.2 oz. gluten-free oat flour
- 3.2 oz. brown rice flour
- 3.2 oz. almond flour
- 3 Tbsp. potato starch
- 1/3 cup shredded coconut
- 1-1/2 tsp. cinnamon powder
- 1-1/4 tsp. aluminum-free baking powder
- 3/4 tsp. baking soda
- 1/8 tsp. Himalayan pink salt
Wet
- 6 oz. grated carrot
- 5 oz. coconut sugar or regular sugar
- 1/2 cup vegetable oil
- 7 Tbsp. non-dairy milk
- 3 Tbsp. flaxseed meal
Other
- 1 Tbsp. white vinegar
Lemon mascarpone cream
- 1 can (13.5 oz.) coconut whipping cream
- 1/2 lb. silken tofu
- 4 Tbsp. maple syrup
- 3-4 tsp. lemon juice
- Zest of 1 lemon
- 1 Tbsp. melted coconut oil
Instructions
-
Preheat oven to 380 degrees F. Line quarter sheet cake pan with parchment paper.
-
In large bowl, combine flaxseed meal and 7-1/2 Tbsp. water and set aside until thickened.
-
To bowl, add oil and milk and whisk well. Add rest of wet ingredients and mix well.
-
To same bowl, add all dry ingredients and mix well.
-
Add white vinegar and mix.
-
Pour batter into prepared pan and smooth down evenly.
-
Bake 15 minutes at 380 degrees F, then reduce to 360 degrees F and continue to bake 10 more minutes or until toothpick inserted in center comes out clean.
-
Allow to cool completely, wrap and refrigerate overnight.
-
Wrap tofu in several layers of paper towel, place between plates and add weight on top. Let drain overnight in refrigerator.
-
Chill coconut whipping cream overnight in refrigerator.
-
Set out mixing bowl. Open can of coconut cream and scoop out solidified cream on top and place in bowl. With electric hand mixer, beat until whipped.
-
Add remaining mascarpone ingredients and continue to beat until smooth. (Note: Drained tofu weighs about half as much as solidified cream.)
-
Cut chilled cake into two equal halves, place one half on plate and carefully spread lemon mascarpone cream on top. Place other half of cake on top and spread with more cream. Pipe with remaining cream. (Note: Because the cake is crumbly, if necessary, cut it crosswise and join pieces together on plate.)
-
Chill at least 30 minutes before serving.
Recipe Notes
Get the quality ingredients you’ll need to create this cake!
Nutrition Facts
Carrot Cake with Vegan Lemon Mascarpone Cream
Amount Per Serving
Calories 407
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g80%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 190mg8%
Potassium 407mg12%
Carbohydrates 42g14%
Fiber 5g20%
Sugar 15g17%
Protein 8g16%
Vitamin A 2883IU58%
Vitamin C 4mg5%
Calcium 90mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.