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Velvety Rich Chocolate Carrot Cake (gluten-free)

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5 from 2 reviews

This Chocolate Carrot Cake the most delicious, decadent tasting cake that is shockingly healthier than traditional chocolate cakeand is made with gluten-free and dairy-free ingredients.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins

Yield: 8-10 slices 1x

Ingredients

Scale

Chocolate carrot cake:

Chocolate “buttercream” frosting:

  • 1/2 cup dairy-free butter, softened (or sub unsalted regular butter)
  • 1 cup cacao powder
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1/2 cup non-dairy milk (same as you used for cake)

Instructions

  1. Preheat and Prep: Start by preheating your oven to 350°F. Grease and line a 8-inch or 9-inch round cake pan.
  2. Mix Dry Ingredients: In a medium bowl, whisk together your gluten-free flour, cacao powder, baking soda, baking powder, and a pinch of salt. This ensures even distribution of leavening agents and cacao throughout the batter.
  3. Mix Wet Ingredients: In a large bowl, whisk together the coconut sugar, maple syrup, and avocado oil until smooth. Then stir in the non-dairy milk, vanilla extract, and finely grated carrots.
  4. Combine Batter: Switch to a spatula and slowly fold the dry ingredients into the wet mixture. Right before it’s fully mixed, stir in the chocolate chips. This method helps avoid over-mixing and ensures the batter stays fluffy.
  5. Bake: Pour the batter into your prepared loaf pan and smooth out the top. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter). Let the cake cool in the pan for at least 30-40 minutes before removing and frosting.
  6. Make the Chocolate Frosting: In a large bowl, combine the softened butter, cacao powder, vanilla extract, and half of the non-dairy milk with a mixer on low speed. Gradually add the powdered sugar, and increase the speed once the ingredients start to combine. Add more milk or powdered sugar as needed until your frosting is thick, creamy, and spreadable.
  7. Frost and Serve: Once the cake has cooled completely, spread the chocolate “buttercream” generously over the top. Slice and enjoy! I sprinkled crushed up chocolate cookies on top too. Totally optional but YUM.

Notes

*Store in airtight container for 3 days, fridge for 5 days.

  • Author: Rachel Mansfield

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https://rachlmansfield.com/velvety-rich-chocolate-carrot-cake-gluten-free/