Gluten-Free Vegan Carrot Cake Cupcakes - Rhian's Recipes (2024)

Last updated - ; Published - By Rhian Williams 26 Comments

Jump to Recipe Print Recipe

These Gluten-Free Vegan Carrot Cake Cupcakes aresuper moist,fragrant and fruity,andcovered with a delicious "cream cheese" frosting!

Gluten-Free Vegan Carrot Cake Cupcakes - Rhian's Recipes (1)

My Tropical Carrot Cakehas been very popular, so I decided it was time to make more carrot cake recipes. And I hadn't made any gluten-free vegan carrot cake cupcakes yet, so it seemed like a good idea to fuse the two!

And, unlike my Tropical Carrot Cake, I wanted to create a more classic carrot cake recipe this time. Instead of pistachios and coconut, I went for walnuts, and instead of dried mango, I went for more traditional raisins.

Why you'll love these Gluten-Free Vegan Carrot Cake Cupcakes:

  • they'reundetectably vegan and gluten-free
  • they'remoist and fluffy
  • they're subtly spiced
  • they'refruity and fragrant
  • they're covered in a tangy "cream cheese" frosting
  • they'rerefined sugar free
  • they're easy to make
  • they come together in one bowl
  • they make an adorabledessert for birthdays,Mother's Day,baby showersandbridal showers!

How to make these Gluten-Free Vegan Carrot Cake Cupcakes

Scroll down to the bottom of the post for the full recipe includingmeasurements and full instructions.

Tip:Use abox graterto grate the carrots and a measuring jugto measure out the plant-based milk.

Gluten-Free Vegan Carrot Cake Cupcakes - Rhian's Recipes (2)

Gluten-Free Vegan Carrot Cake Cupcakes - Rhian's Recipes (3)

  • Bake in the oven for around 15 minutes.

Gluten-Free Vegan Carrot Cake Cupcakes - Rhian's Recipes (4)

How to make vegan "cream cheese" frosting

  • Placecoconut cream,lemon juice,maple syrupandvanillain a bowl and use anelectric whiskto whip up until fluffy.
  • You can apply the frosting with a palette knife for frosting, a spatula, or a piping bag depending on how fancy you want to be.

Top tips for making the frosting

  • For super fluffy frosting, make the frosting fresh and top the cupcakes with it just before serving - the frosting does set well, however, and frosted cupcakes will keep their shape and texturefor up to a few days in the fridge.
  • Make sure the cupcakes have cooled completely before applying the frosting, otherwise it will melt!
  • The recipe below yields a medium-sized amount of frosting per cupcake. However, if you do want to apply a generous amount of frosting (like in my photos), I’d recommend doubling the amount of frosting.

Gluten-Free Vegan Carrot Cake Cupcakes - Rhian's Recipes (5)

I decided to decorate these cupcakes with walnuts, but you can use whatever you like!

How long do these Gluten-Free Vegan Carrot Cake Cupcakes keep for?

These Gluten-Free Vegan Carrot Cake Cupcakes arebest enjoyed fresh, but they do keep covered in thefridgefor up to afew days.

Substitutions you can make to this recipe:

  • you can use any type of oil: coconut oil, olive oil or vegetable oil
  • you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
  • you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
  • you can substitute the ground almonds (almond meal)withground walnuts
  • for a nut-free version: substitute the ground walnuts with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground walnuts
  • you can substitute the raisins with any other dried fruit such as dried cranberries or chopped dates, ordried mango, dried pineappleordried papayafor a tropical vibe
  • you can substitute thewalnutswithpecan nuts or pistachios
  • you can use plain flour,wholemeal (whole wheat) flouror spelt flourinstead of the gluten-free flour if you’re not gluten-free.

Gluten-Free Vegan Carrot Cake Cupcakes - Rhian's Recipes (6)

More gluten-free vegan cakes:

  • Lemon Blueberry Cake
  • Cherry Bakewell Cake
  • Black Forest Cake
  • Lemon Drizzle Cake
  • Orange Pound Cake
  • Peanut Butter Chocolate Cake
  • Gingerbread Loaf Cake

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Gluten-Free Vegan Carrot Cake Cupcakes - Rhian's Recipes (7)

Gluten-Free Vegan Carrot Cake Cupcakes

These Gluten-Free Vegan Carrot Cake Cupcakes aresuper moist,fragrant and fruity,andcovered with a delicious "cream cheese" frosting!

4.52 from 33 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten-free carrot cake cupcakes, vegan carrot cake cupcakes, vegan gluten-free cupcakes

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 cupcakes

Calories: 312kcal

Author: Rhian Williams

Ingredients

For the cupcakes:

  • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
  • 230 ml (1 cup) unsweetened almond milk (or any other plant-based milk)
  • 2 tablespoons lemon juice *
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground ginger
  • 1 teaspoon mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)
  • Pinch salt
  • 100 g (3.5 oz) carrot , grated (one medium-sized carrot)
  • 50 g ( cups) raisins or sultanas
  • 30 g (¼ cup) walnuts , roughly chopped
  • 150 g (1 ¼ cup) ground almonds (almond meal) **
  • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • ¼ teaspoon bicarbonate of soda (baking soda)

For the frosting:

  • 400 g (14 oz) tin of full-fat coconut milk ***
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup (or sub any other sweetener)
  • ½ teaspoon vanilla extract

To decorate (optional):

  • 12 walnut halves

Instructions

For the cupcakes:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

  • Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, ginger, mixed spice, salt, grated carrot, raisins, walnuts, and ground almonds

  • Sift in the flour, baking powder and bicarbonate of soda

  • Mix well, adding a tiny splash more milk if it's looking too dry

  • Transfer mixture between 12 cupcake cases in a cupcake tin

  • Bake in oven for 15-20 minutes until risen and an inserted skewer comes out clean

  • Once out the oven, leave the cupcakes to cool completely before applying the frosting

For the frosting:

  • You'll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won't happen and you won't be able to make this cream!

  • Open the tin upside down - the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)

  • Place the thick, creamy part into a bowl

  • Add the lemon juice, maple syrup and vanilla extract

  • Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy

To decorate:

  • Once the cupcakes have cooled completely, use a knife or spatula to apply an even amount of frosting to each of the cupcakes

  • Decorate each cupcake with a walnut half if desired

  • Best when fresh, but keeps well covered in the fridge for up to a few days

Notes

*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, substitute with 1 tablespoon apple cider vinegar instead

**You can alternatively usealmond flour

***You can alternatively use 200g (7oz) coconut yogurt

Top tips for making the frosting

  • For super fluffy frosting, make the frosting fresh and top the cupcakes with it just before serving - the frosting does set well, however, and frosted cupcakes will keep their shape and texturefor up to a few days in the fridge.
  • Make sure the cupcakes have cooled completely before applying the frosting, otherwise it will melt!
  • The recipe below yields a medium-sized amount of frosting per cupcake. However, if you do want to apply a generous amount of frosting (like in my photos), I’d recommend doubling the amount of frosting.

Nutrition Facts

Gluten-Free Vegan Carrot Cake Cupcakes

Amount Per Serving

Calories 312Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 11g55%

Sodium 61mg3%

Potassium 209mg6%

Carbohydrates 28g9%

Fiber 3g12%

Sugar 12g13%

Protein 5g10%

Vitamin A 1390IU28%

Vitamin C 3mg4%

Calcium 97mg10%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

More Baking & Dessert Recipes

  • Gluten-Free Vegan Raspberry Madeleines
  • Gluten-Free Vegan Raspberry Muffins
  • Gluten-Free Vegan Raspberry Cake
  • Gluten-Free Vegan Orange Poppy Seed Muffins

Reader Interactions

Comments

    Leave a Reply

  1. Alice

    Can I put this mixture in a baking tin and what size would you suggest?

    Reply

    • Rhian Williams

      Yes - you can use my carrot cake recipe: https://www.rhiansrecipes.com/carrot-cake/

  2. Rachel marsh

    Gluten-Free Vegan Carrot Cake Cupcakes - Rhian's Recipes (12)
    I made these for my Dad’s birthday and they went down very well. The cake mixture was very runny for some reason but was fine when it was cooked. I found that the coconut was too stiff to mix (uk wintertime!) so I melted the frosting ingredients together on a very low heat in a small pan, then let it cool until it was the right consistency to spread. A great recipe which I will use again.

    Reply

    • Rhian Williams

      Thank you so much, so happy to hear that!

  3. Sue

    Hi, how well do these freeze please?

    Reply

    • Rhian Williams

      Hi, you can freeze just the cupcakes (and leave to defrost at room temperature) but the frosting can't be frozen! Hope that helps!

« Older Comments

Gluten-Free Vegan Carrot Cake Cupcakes - Rhian's Recipes (2024)
Top Articles
Latest Posts
Article information

Author: Msgr. Refugio Daniel

Last Updated:

Views: 6063

Rating: 4.3 / 5 (74 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Msgr. Refugio Daniel

Birthday: 1999-09-15

Address: 8416 Beatty Center, Derekfort, VA 72092-0500

Phone: +6838967160603

Job: Mining Executive

Hobby: Woodworking, Knitting, Fishing, Coffee roasting, Kayaking, Horseback riding, Kite flying

Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.