1-Bowl Vegan Gluten-Free Carrot Cake


Hands-on workshop where you learnt how to cook lunches - from entertaining to kids lunch boxes. Our family avoids saturated fats, especially coconut oil with its 12g per TBSP. I followed the recipe exactly, except for adding some raisins and flaked coconut in addition to the walnuts. Professor Johan Kirsten spent years investigating what makes Karoo lamb so unique in flavour and texture. Made this for my daughters 9th birthday! Yes, that should work!

1-Bowl Vegan Gluten-Free Carrot Cake

Our basic philosophy is that if our farmers have used the ultimate care in raising their animals then the least we can do is show the same respect in how we cut and prepare your favourite cuts.

In celebration of turning 12 years young we have on special from 2 - 15 May dry aged rump steaks at only R90 per kilogram and biltong at R per kilogram. During May anyone who posts a picture to our Facebook page of meals made using our delicious meat stands a chance to win a meat hamper worth R The winner for this draw will take place at the end of May We know many of you have had the pleasure of master butcher Daniel serving you in our shop, but here are a few facts about our much-loved butcher you may not have known.

Daniel trained to be a butcher in and passed his trade exams as well as his international trade exams with flying colours. He loves how we set up relationships, so he can assure customers of how the animals were raised and who raised them. Wondering what to do as winter creeps in?

Come join Braeside Grill at these fabulous events where we'll be serving up our famous biltong, dry wors and sample some of our meat products. DStv Delicious Festival features a blistering line-up of local and Intl.

In addition to shopping for gourmet goodies at the artisan food market, visitors can dine in style at one of the pop-up restaurants manned by South African and overseas celebrity chefs, who''ll be whipping up their signature dishes on site. We are often asked questions about our independent certification for our grass fed and free range meat.

As market leaders in grass fed free range meat for the last 8 years, we want to share what our farmers do. Our farmers raise animals that they love - yes love! They want them to engage in natural and normal behaviour - like cows that roam fields of indigenous grass, chickens that get to have sand baths and eat bugs.

Because of this affection, our farmers also make sure that the animals eat a diet which they naturally should, from birth to end. In case that is not enough proof, our farmers only use abattoirs which meet our high criteria of humane slaughter methods and exceptional hygiene standards. Ask and have answered. Remember the power is in your hands to make a difference in supporting farmers who are doing it as nature intended.

Anyone who has been into our store knows we are a proud supporter of Slow Food International. At its University of Gastronomic one can study at the campus in Pollenzo, Italy, a multidisciplinary model that combines humanities and sciences with sensory training and first-hand experience of artisanal and industrial food production, with study trips around the world.

In addition it offers protection and promotion status to foods from around the world that are in threat of vanishing forever through its Presidia and Ark of Taste programmes. We are honoured and feel challenged to keep being the market leader in independently certified grass fed and free range meat.

In honour of our award we are discounting our free range grass fed prime rib steaks. Pop in and eat well! This has been the ongoing question we have been asked in the last few months, so we thought we need to share the rather complex answer.

Most retailers who serve cooked chickens use brining solutions to bring in that extra flavour and moistness which, they say, customers demand. It hurts not only your pocket but also may trigger health problems too. We did a simple test of buying 2kgs of IQF chicken pieces, defrosted them and then cooked them off.

In addition the phosphate made the meat taste salty and unnaturally mushy. There is a quickly growing number of people who are sensitive and allergic to phosphate.

The problem is that they do not know it as the symptoms present the same as food poisoning, so largely goes undiagnosed. The local chicken industry has worked hard to protect itself from the cheap chicken imported into SA from places like Brazil and China. The hue and cry from many quarters was that many of the chicken lines imported into our country were not brined, and as such seen as superior.

Rest assured that at Braeside we have not, and will never, brine our free range chickens or chicken products. Our free range chickens are treated with the same respect from hatching to serving. Unfortunately our pockets are under attack and it seems that every time we slip our hands into our pockets we have to fight off other hands already pulling out the notes - etolls, rapidly increasing meat prices due to the severe droughts we have experienced, the weakening rand and rising interest rate..

So at Braeside we have compiled 3 easy tips to make that rand go further -. Start your own veggie garden - Not sure how to do this? Simply go to http: Why not try our delicious certified grass fed free range beef brisket rubbed with our secret pastrami rub which, once slow roasted at C for 4 hours, simply melts in your mouth?

Why not throw a potluck themed dinner in your garden? Invite each couple or family to cook one dish and bring it along. The possibilities are endless! You get to have a variety of interesting meals with special people which makes eating in much more fun. Our next meat appreciation dinner is being held at our valued kitchen appliance partner, Miele, in Peter Place. Chickens are the most well known example of factory farming turned ugly. We will share with you insights into chicken production in SA and help you to experience first hand what chicken truly costs you, the consumer.

We will also show you a demonstration on how to cut up a chicken like a pro and give tips of making the most of your chicken even the gizzards, heads, feet and bones. We have 2 high profile chefs who will be competing to prove that they are NOT chicken. Come choose the winning chef and stand a chance to win in our lucky draw! To confirm, please email braeside worldonline. There will be a cash bar. With the growth of supermarkets and online shopping, everything today has become designed around convenience.

We can shop for food online at 02h00 in the morning and have it delivered within 48 hours. We can park at a petrol station and pop in to a 24 hour "mini supermarket" and buy food. The problem with convenience is that as a consumer, you are robbed of the experience of interacting with food specialists.

When the meat scandals broke out and people asked, "how could this happen? We have done this by allowing big business to grow our food, sell our food and even deliver our food to our front door. We are often told by our customers that they love coming in to our shop because they get to speak to a knowledgeable person, even if it means a delay in being served whilst the customers in front discuss and choose their meat.

Going into a butchery instead of shopping online or walking the supermarket aisles, means that you can ask crucial questions about the meat you are about to eat, such as -. At Braeside we interact with our customers so that we can answer these questions and cut meat as you want it. Pop in and try out certified free range, grass fed meat - free of growth hormones and routine antibiotics!

Prof Tim Noakes caused an uproar in SA when a few years ago he announced he was wrong - carbo loading was not only a bad idea but was the cause of modern health problems like obesity and diabetes. Since then we have seen an ever-growing number of people buying grass fed, free range meat as part of their paleo diet regime, as endorsed by Prof Noakes.

So what is this diet? Basically its "eating like a caveman" - high quality fatty meat, veggies and no grains in any forms wheat, corn, sugar, etc. The science behind all this radical thinking is that its not fat that causes humans to be fat, but rather our insistence that we somehow able to digest grains as chickens do. At Braeside we stock all you may need to launch the new you if you have chosen a paleo diet - tallow, butter and cream from grass fed animals and coconut galore!

We are happy to announce that, due to demand, we will be holding our monthly meat appreciation dinners once more. Our first dinner of the year will allow diners the chance to sample grass fed meat and feedlot meat in a blind tasting.

Diners will be able to rate their favourite meat and at the end of the evening we will announce which was the favourite meat. Then its onto dinner with chef Kerry Gibson - or "Chef Organic" as we know him. Kerry is serving up a feast of a meal using strict paleo recipes although we will be pairing a free glass of wine with your dinner.

Miele Kitchen, Peter Place, Bryanston. Event is limited to 30 people so book and pay before its sold out! Call now on or email braeside worldonline. Braeside is privileged to have worked with some of the most talented and passionate chefs in Jozi this year. Tastes great but has a dense, pudding-like texture, not fluffy. Hope my guests like it. Hi Dana, this recipe is amazing! I put a pinch of stevia in place of the brown sugar and cane sugar, with hemp milk and almond meal!! Thanks so much for publishing the recipe!

What is the best store bought gluten free flour substitute to use for these? Also, can they be made into muffins? We like using this kind! They can be made into muffins, just bake for less time! I did a test run today with mini and regular cupcakes. I thought they were done but ended up being mushy inside.

I still cooked for almost the same recommended time as the cakes. Could it be because I used silicone muffin pans? I made this using the exact half of the ingredients and it was a great success! I baked them using a muffin pan and made 12 muffins. I also used thick soya yogurt with maple syrup. Each one is around calorie, packed with a lot of nutritious stuff! Delicious, thank you very much. I made this three times already. The last time I doubled the recipe because I already knew how good it is and that people would eat the whole thing!

First time making vegan gluten free cake and I am seriously suprised at how good this turned out! Thank you so much for doing all the hard work and sharing this recipe.

Only thing is I need to double the cake mix as the cake does not rise as much as conventional cakes and I only managed to get 2 x 1inch layers and for a bigger cake I would need at least 3 layers. Can I just use 3 cups all purpose flour?? I made this and though it turned out super tasty, the outside of the cake turned out tough whilst the inside remained deliciously moist.

I had to use arrowroot flour and oat flour all I had on hand. Does that explain the difference in consistency? Do you have any tips for how to make this at high altitude? I would follow this! This looks so promising and delicious! Will it work if I cut down the ingredients by half to make a smaller cake?

Hello, just made this cake and once out of the oven while cooling it sunk a little from the middle. Does this mean it needed more time or is this something normal for this cake? I did the toothpick test and it came out lean and the cakes are a deep golden brown color already. The sides of the cake were already looking a bit over baked. Hi, is there a way I can use cassava, tigernut, coconut, and arrowroot flour instead of the mentioned flours above?

If so, what are the ideal ratios? I imagine this recipe would work with regular flour? I love your site… I get most of my recipes from you! I made this cake last night my first from your site. I pressed on and I was pleasantly surprised at the end result. While making the cream cheese frosting I kept tasting along the way for sweetness and watching the change in texture as I continued. I added the walnuts and I loved the end result of the cake. My daughter and son in law loved it too.

It turned out really really good. Planning to make it for my friends birthday, but how would I substitute all purpose flour? We are not gluten free and have plenty of AP flour on hand! I made this cake for my vegan sons 15th birthday…he just loved it and said that it was the best gift I could have give him!! Also everybody at the party was non-vegan and they just loved it!! I made this cake with regular white flour but everything else remained the same with the exception of adding ground cloves… Ok, so I also got vegan cream cheese and mixed it with a vegan vanilla frosting.

I brought to a family gathering and my family of meat and dairy eaters loved it! My mom said she could not believe it was vegan. The first time, I used the vegan cream cheese frosting. I made it with vegan butter spread; it was very loose. I love all of your recipes and your cookbook. Thank you for existing and sharing your knowledge!

I also used almond meal instead of almond flour, which gave it a bit more chew but it was still a light and airy cake. I just made 3 of these …. I made it the 1st time a month ago and everyone loved it. Make sure you let it cool fully before eating!!

Substitutions I made based on what I had around: Hi Dana, I looked through the questions and if I missed it and someone already asked then I apologize: I would like to make these into GF Vegan carrot cake cupcakes. Should I just follow the recipe as is? Bake the cupcakes at the same temperature called for in the cake recipe, but reduce the baking time by one-third to one-half cupcakes usually bake for minutes. Check doneness by inserting a wooden toothpick into the center of the cupcake.

If the toothpick comes out clean, the cupcakes are done. Thank you so much for sharing. I made it for my birthday yesterday: It was scrummy and it tasted even better today. Try using honey or any other liquid sweetener … you can replace the apple sauce using crushed pineapple that is what I did. Just blend some pieces or pineapple — it goes well with the carrot cake. I think I could have reduced even more. The cake is really good, I liked the texture — Added some more spices to it cloves, nutmeg, ginger and cardamom.

Thanks for a great recipe! I usually bake with non vegan ingredients, but I have been really trying to cut down on both animal products and gluten. This cake really hit the spot , my family had no idea it was gluten free and vegan. This substitution worked fine for me. I also used almond meal flour instead of almond baking flour and it worked just fine. Thank you again for this amazing recipe!

I added both walnuts and raisins to this delicious moist cake and it truly hit the spot. My dinner guests were impressed that this was both vegan and gluten free. I highly recommend the vegan cream cheese frosting.

I substituted pecan meal for the almond meal. I also substituted So Delicious plain coconut milk for the milk. It needed to be cooked a little over 1 hour. It turned out well and was delicious! Awesome recipe, I used it to make 24 cupcakes and they turned out great! Added raisins and lots of chopped walnuts.

Thank you for creating it. My husbands favorite is carrot cake and he loved it! I used the cashew cream cheese version and added 2 tablespoons of lemon juice and a little bit of extra maple syrup and vanilla and it came out great! Thanks for the amazing recipe!

Will be making again soon! I was so happy to finaly find a gluten free vegan cake that actually cooks… Why do you think this happened? Did you change the recipe at all? We used and already made gluten free flour, and we cooked it in 2 pan with heart shapes the right size! Made this cake tonight in inch pans. Cooked 40 minutes but was hard to tell if it was cooked all the way through. Was not fully cooked when we dived in, would recomend longer time if your on the edge if its cooked enough.

Hi, I love your recipes! Our family avoids saturated fats, especially coconut oil with its 12g per TBSP. I saw your not on substituting applesauce and how it might affect the texture. Do you have a suggestion on amount to use of avocados alone or a mix with applesauce for better texture? Wow, this looks incredible!! Definitely going to give it a try! If I were to make cupcakes instead of a full cake, would there be any modifications? Do I have to make it three layers or can I make it just two layers?

Thank you in advance! Just wondering if i could sub for water or less oil, because i prefer to consume very minimal amounts of oil in my diet!! Hi Ruthie, we do recommend using some type of oil. Whether you want to use coconut oil or another oil, it is pretty key to the recipe. I used to 8 inch cake pans and the cakes where both pretty flat, did not rise that much.

It tastes delicious, but the cakes didnt rise much and looked pretty sad as a layer cake. Did I do something wrong, or is it better to use the smaller cake pans for a fluffier, taller cake? This looks so good for Easter! Can this be made with just regular all purpose flour and have the same consistency? Can I make this without the brown and white sugar? Would love to try. Feel free to experiment with other sweeteners or cutting back the sugar. Just know that if using a wet sweetener, it may thin the batter.

Used less close to no almond milk because I knew the dough would be too wet without the sugar. Love this and all your other recipes!! Make another cook book! Wanted to make this for Easter. Just made this and it is the most delicious, perfect carrot cake!!! I am not gluten free so I used regular white flour and also subbed grapeseed oil for coconut oil and it is absolutely perfect. Also made your cream cheese icing using tofutti and it is delicious. It really is the perfect complement to this wonderful cake.

My husband has never liked carrot cake or cream cheese vegan or not and yet he loved this! Thank you for such an amazing recipe. I want to make these as cupcakes. Do you think I could just use the same recipe and put in muffin tin? Just cook for less time? I subbed almond milk with coconut milk full fat.

Could this have made an impact on the outcome? This recipes was perfect and so delicious. I made it for non vegans ranging from kids to my 82 year old Grandma, loved it!

I also made it with the vegan cream cheese icing with 3 cups of powdered sugar, just really good. Your recipes are so great And easy to follow, thanks so much! I made this for Easter dessert yesterday. Since it was my first time making both recipes, I followed them exactly as the recipe instructed, except I used 3 eggs Instead of flax eggs.

The cake had a very good flavor, just a little on the dry side. What would you recommend for the next time? I frosted it with your vegan cream cheese frosting. Thank you so much for all of your fabulous recipes! I am not a regular GF baker but often bake vegan. This was too mushy.

I wonder if I needed to bake it longer, as in, as long as possible without burning it. The flavors were good though. Hi Claire, my thought is that the problem was the cup for cup blend. Ah, I had no idea that mushy cakes with the Cup-for-Cup blend is a known problem. I only do GF baking occasionally, so I figured making my own blend would not be reasonable.

But I will make use of the bulk foods section to economically make your blend next time! Sorry for the low-star review, seems that is probably just my own ignorance. Thanks for the guidance! I made this for my family Easter Dinner. I loved the cake. The frosting was a little tricky for me. I wish I had added more raisins to the cake. I think it would have given it the sweetness I felt was missing. I am new to the Plant based world and still struggle with the sugar removal from the diet.

I made this yesterday and the flavour was perfect! Thank you for this recipe!!! I made this for my health-conscious in-laws at Easter and it got devoured!

Instead of GF flour mix, I made my own oat flour and it worked fine. I went back for seconds and thirds — it was that good!!!! I will definitely be making this any time another carrot cake craving strikes! You can buy edible flowers quite often! Whole Foods generally carries them in the produce section: I followed your recipe exactly and was amazed how good it turned out. Exactly as stated; moist, soft, tasty and with the cream cheese icing — superb.

The biggest complement was that my grandson has lined me up for his birthday cake maker in three weeks! Oh oh what have I done. I made this cake for a special celebration at work for all non-vegans. Thanks for the great recipe! Light or dark brown sugar? I hope this recipe will replace my standard version—would be wonderful to have a go-to vegan carrot cake recipe.

Looks beautiful and delish! My daughter is allergic to all nuts can I just substitute the almond meal for extra gluten free flour? They were floored when I told them they were vegan! Lol I did a make few substitutions though..

I used crushed pineapple in place of the applesauce, I used finely shredded coconut in place of the almond flour, and I used regular all purpose flour instead of GF flour.

I made your cream cheese frosting and added fresh lemon juice to it. Made this last night and used the coconut butter recipe as a frosting. It came out delicious, all my non-vegan friends loved it and wanted seconds! I used two 8 inch tins and it raised less than expected, but tastewise, it was perfectly balanced. I used chopped peacan nuts, as I prefer them to walnuts and almond meal instead of almond flour. Thank you for the recipe!

Hi I have never used flax eggs before. You say one tablespoon of flaxseed would be 7g. I am in the uk and realise American tablespoons are smaller than ours ours are 15g or ml but even so 7g seems a small amount for a tablespoon. Can you confirm this for me please?

I just want to make sure I am adding enough flax and water! I love carrot cake and this, with cashew buttercream, has become my most favorite recipe!! What size cake pans did you use? I followed this recipe to a T. The only modification I did was using all gluten free flour in stead of part almond flour. I bit into one thinking it was done and the flavor is great! Clearly I did something wrong. Hmm it sounds like the batter was too dense from using all GF flour vs.

If you try it again using almond flour or another nut flour, report back on how it goes! She cannot have almond flour and almond milk. Im just wondering is there any way to make this with eggs? I know its vegan but what i need is just a gf and dairy free cake, and i havent got the egg substitute on hand.

What do you think? How many eggs would make sense? Hi there the recipe says 3 batches flax eggs 3 tablespoons mix so I would need 3 eggs is that correct? Decorated with orange roses too. It was super easy to do, although I used en egg replacer instead of a flax egg Ener-G I think the brand was. I will definitely be making it again. Thank you so much for posting this.

You now have a very grateful and happy follower. I swear by your recipes. My all time favorite is your carrot cake. I want to use the recipe to make cupcakes for my daughter who is on the baby led weaning path. What would you substitute for the sugar in the cake as well as the icing. I hope you reply to this. I want to make these for her turning 7 months on the 31st this month. My son requested a carrot cake for his 14th birthday. With your vegan cream cheese frosting. Now all of our birthday guests in August will have something to have for dessert.

However, he is asking for cupcakes now of course, teenage boy ;-. Do you have and idea what the cooking time would be for cupcakes with this recipe? You are able to adjust the recipe by changing the serving size at the top of the ingredient list. I tried this today for a birthday cake. Hi Dana, I love the look of all your recipes.. I have just bought your book.. I was just looking at your wondering carrot cake and would love to have a go at making it.

Would you beable to tell me what size pans you use for this cake please. I made this today and baked it for 50 minutes as cupcakes and the inside is still batter!! I was making it for a big party and was super worried about serving a cake I had never made before so I literally made 3 different carrot cakes from 3 different well known bloggers and this one was SO far beyond the other recipes that there was truly no comparison.

On top of how good I thought it was…there were 2 chefs at the party and 1 pastry chef who were all begging for the recipe by the end of the night seriously I was so nervous. So thank you thank you for being so reliable with your recipes and especially for THIS recipe! I am wondering if this could be made with shredded apples.

I am looking for a Rosh Hashanah recipe and it seems perfect if I could switch just the carrots out for apples. I made it as a bundt and put cream cheese filling! I made this for my brothers birthday party and I received glowing reviews.

Hi, I am vegan and gluten free, so I have been very excited to see a rise in vegan-gluten free recipes popping up on your site. Would it be possible to replace the carrot in this recipe with pumpkin like proper pumpkin, not canned pumpkin? Try this recipe instead! I was so excited that it was a vegan gluten free one bowl style cake. I also had tons of carrots I could use from my garden. It turned out super moist like you said! There were only two thing I did different.

I swapped out the coconut oil for canola and I did use my homemade almond milk. I also used your cream cheese frosting recipe and it was perfect! I think the cake was delicious and not super sweet. The high salt content and low dietary fiber makes it difficult to eat just one or two slices, setting you up for a binge worthy of concern — but eating pizza mindfully and not thinking negatively of it can make such a binge less likely to happen. Trying not to take that extra slice primes you to experience irrational temptation.

Sugar can actually dehydrate you even more, which is why you should take caution to wash down a sugary cookie with milk. A ounce Caramel Frappuccino with whipped cream and whole milk contains calories, 9 grams of saturated fat, and 66 grams of sugar. When you do indulge, consider it a sweet treat rather than a casual coffee beverage.

Not only are the offerings usually bland and lacking taste, they also load on preservatives, useless fillers like corn starch or other emulsifiers, and added sugar. This frozen entrée is one of the worst things you can eat. Chicken is a low-fat protein source, so the fact that this frozen chicken pot pie contains so much saturated fat can be attributed to the high amount of cream and hydrogenated vegetable oils. Those hydrogenated oils often come with trans fat, which is actually dangerous.

Try making these healthier home versions of this comfort food staple. If you eat one hot dog, will you die? Unless you have this rare, genetic disease. But processed meats, such as hot dogs , have been identified by the World Health Organization as containing probable carcinogens.

Processed meats contain chemicals called heterocyclic amines, which have been found to be mutagenic, meaning they alter DNA and may increase the risk of cancer.

A standard, individual pack of ramen contains calories, 14 grams of fat, and 66 percent of the daily recommended allowance for sodium without providing any of the protein you need from your dinner. Upgrading your noodles can take this carb-heavy meal and transform it into a healthy dinner. Popular gelatin brands such as Jell-O use hefty portions of colorings and artificial ingredients to enhance the look of their bone-based product.

Juice boxes have always been considered acceptable school lunch fare, but these cute little cardboard rectangles contain almost as much sugar as a can of soda. Yogurt makes for a perfectly healthy snack filled with protein, probiotics, and vitamin B.

However, when companies try to transform yogurt with natural milkfat into a low-fat product, they often compensate for the lack of fat flavor with a bunch of sweeteners and sugar. The resulting snack is often worse for you than regular, fat-filled yogurt and leaves you feeling unsatisfied and exhausted once the sugar crash ensues.

Hydrogenated vegetable-based oil like margarine used to be a popular butter replacement , but scientists later discovered that high levels of trans fats raised LDL bad cholesterol levels and lowered HDL good cholesterol levels. In , the Food and Drug Administration declared that artificial trans fats, like the ones found in margarine, were no longer generally recognized as safe GRAS food additives. They often lack calories, complex carbohydrates, and protein, instead loading up instead on additives, sugar, and oils.

Many theaters allow you to get free refills on large popcorns, which can lead to a lot of mindless movie munching. That yellow stuff that you drip all over the kernels is actually artificially flavored, non-hydrogenated soybean oil. Non-dairy creamer raises a lot of questions: Why is it so white? How can something be non-dairy and a creamer?