Do you love carrot cake, but cannot eat dairy or eggs, or even have a gluten allergy? Then this cake is for you. Even if you are just trying to be more health conscious but have a sweet tooth, this cake has a sweet flavor and is more healthy than any other! Cool completely before frosting.



Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.

  • Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture; mix with a wooden spoon until well blended. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Cook's Note:

Pecans can be substituted for walnuts, if desired.

Any non-dairy yogurt can be substituted for the soy yogurt.

Nutrition Facts

328 calories; 10.8 g total fat; 0 mg cholesterol; 428 mg sodium. 55.9 g carbohydrates; 3.8 g protein; Full Nutrition


Rating: 5 stars
Even the non-vegans loved it! My sister-in-law has always loved carrot cake, but when she went vegan and gluten-free this year she thought she’d have to give up on it. I was determined to find a good recipe to make it for her, and I’m so glad I stumbled on this one! The only adjustment I made was to substitute coconut milk yogurt for the soy yogurt (because my store didn’t have soy). Since I did that, I didn’t add the coconut flakes because I was concerned that it would be too much coconut. It turned out SO well! The cake was “springy” (not dense or dry) and delicious, and everyone absolutely loved it. I will definitely be making this again. Read More