Gluten-Free, Vegan Buckwheat Carrot Cake (low-FODMAP)

Gluten-Free, Vegan Buckwheat Carrot Cake (low-FODMAP)

Gluten Free & Vegan Cake with Buckwheat, carrots, applesauce & spices. Delicious & nutritious any time of year!

Be sure to check out the rest of my healthy recipe collection for more ideas on how to bake and cook more plant-based meals and snacks. Have questions? I am also available for dietary consultations regarding the gluten-free, vegan or low-FODMAP diets. Initial diet consultations are always free, and I am happy to help come up with a meal plan that works for you. For inquiries regarding gluten-free, vegan and low-FODMAP recipe development please visit my Contact page. I am also a personal gluten-free vegan or low-FODMAP chef in the Sydney, Australia area – click here for more info!

Buckwheat Carrot Cake with Cream Cheese Frosting

Gluten Free & Vegan Cake with Buckwheat, carrots, applesauce & spices. Delicious & nutritious any time of year!
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Prep Time 30 minutes
Cook Time 30 minutes
Servings 8

Ingredients
  

  • 2 cups Grated Carrots 230g
  • 2.5 cups Buckwheat Flour 300g
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2.5 tsp Cinnamon
  • 1 tsp Ginger Powdered
  • 1/4 tsp Salt
  • 1 cup Applesauce
  • 1 cup Almond Milk
  • 2 tsp Coconut Sugar
  • 2 tsp Vanilla
  • 2 tbsp Apple Cider Vinegar

Cream Cheese Frosting

  • 8 oz Vegan Cream Cheese Block, not whipped or easy spread
  • 6 tbsp Vegan Butter
  • 1 tsp Vanilla Extract
  • 3 cups Icing Sugar

Candied Carrots

  • 1 Carrot Peeled into long, thin strips
  • 1/4 cup Water
  • 1/4 cup Sugar

Instructions
 

  • Preheat oven to 375F/190C, Grease two 8” pans
  • Whisk buckwheat, baking powder, soda, cinnamon & salt
  • In separate bowl, whisk applesauce, almond milk, sweetener, & vanilla – then whisk in carrots & vinegar
  • Incorporate dry ingredients into wet, scoop batter into pans and bake 30-40 minutes

Cream Cheese Frosting

  • Beat butter until smooth
  • Add cream cheese and beat for another minute
  • Add in vanilla and icing sugar – beating in 1 cup at a time.
  • If mixture is too runny, more icing sugar may be needed.
  • Does best when kept refrigerated on & off the cake!

Candied Carrots

  • In saucepan, simmer water, sugar & carrot peels for 10 minutes
  • Put peels in a single layer on baking sheet and bake for 20 minutes at 200c/400f
  • Remove from oven and quickly wrap around a wooden handle to create a spiral effect. Also delicious simply crumbled on top!