One Bowl Gluten-Free Carrot Cake with Orange Coconut Butter Glaze (Dairy-Free)
This easy gluten-free carrot cake is moist, fluffy, and dairy-free, made in just one bowl without refined sugar, and topped with a healthy, delicious orange coconut butter glaze.
Five Stars From Our Readers
“Absolutely the easiest and best carrot cake I have ever made! So good, I made a second batch today! I’m going to add a bit of chai spice to it this time! I turned it into muffins (makes 8 large-ish) muffins (using silicon muffin tray for easy release). Bakes in 20-22 min. Thank you so much!”
— Debby C.
A Note From Kristen
Carrot Cake is one of those things that I crave when I’m in the mood for a ‘real’ dessert. The fluffiness and warming spices of carrot cake are hard to beat! I’ve made several versions of this one over the years, but the base remains the same. A blend of tapioca and buckwheat flour is hard to beat when it comes to gluten-free baking!
This particular carrot cake, as written, is a pretty basic version with room for customizing to fit your needs. The coconut butter glaze with a hint of orange is really my healthy version of a frosting or icing, adding just enough creaminess and sweetness to round out the cake, but not with the overpowering sweetness of conventional carrot cake toppings. You’ll find orange to greatly complement the flavors of carrot cake, too!
~Kristen
How to Make Gluten-Free Carrot Cake
Expert Tips
- Due to the unique nature of buckwheat flour, I do not recommend substituting it with anything else.
- The tapioca starch can be replaced with arrowroot starch or corn starch in the same amounts.
- For a sugar-free version of this carrot cake, replace the coconut sugar with your preferred sugar-free sweetener, and the maple syrup with a sugar-free syrup alternative.
- I have not tested it, but I believe the egg in this recipe could be replaced with a flax egg for a vegan version.
- You can add up to 1/2 cup of the following for fun variations: shredded coconut, chopped walnuts, regular or golden raisins, chocolate chips, or chopped pineapple.
- If you prefer, you can replace the coconut oil with melted butter, or the maple syrup with honey.
- I like to use plain coconut yogurt in the glaze, but any dairy or non-dairy yogurt will work.
- You can use my coconut butter recipe for the glaze, or purchase coconut butter instead.
- Be sure to let the cake cool completely before applying the glaze for best results.
- This cake stores well covered at room temperature for up to 3 days.
- It can also be stored in an airtight container in the refrigerator for up to 2 days, though it may start to dry out after that.
- For an alternative topping, this carrot cake also pairs well with my Maple Coconut Buttercream Frosting.
Storage
This cake stores well covered at room temperature for up to 3 days. It can also be stored in an airtight container in the refrigerator for up to 2 days (but past that point, it starts to dry out a little).
You Might Also Enjoy These Gluten-Free Dessert Recipes
Gluten-Free Carrot Cake Recipe
Ingredients
- 1/2 cup + 2 1/2 tablespoons buckwheat flour
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup orange juice
- 2 eggs
- 1 cup shredded carrots
- Orange Coconut Butter Glaze:
- 3 tablespoons coconut butter
- 1 tablespoon coconut yogurt or any yogurt you prefer
- 1 tablespoon melted coconut oil
- 1 tablespoon raw honey or maple syrup
- 1 teaspoon orange juice
Instructions
- Preheat oven to 350°F. Lightly grease a nonstick round cake pan or line it with parchment paper, then set aside.
- In large mixing bowl, sift together flours, sugar, spices, baking powder and baking soda. Stir well.
- Pour in oil, maple syrup, orange juice and eggs.
- Whisk swiftly until all is incorporated and smooth.
- Fold in shredded carrots (and any optional add-ins see Tips above in post).
- Bake for 35 minutes or until firm and a toothpick inserted in the center pulls out clean.
- While your cake is baking combine glaze ingredients in a bowl. Whisk until smooth and place in the refrigerator until your cake is baked and fully cooled.
- Remove the cake from the oven and place on a wire rack until completely cooled.
- When your cake is cool, use a spoon to spread the glaze on top.
- Optionally, sprinkle with shredded carrots, crushed walnuts or shredded coconut.
- Enjoy!
Absolutely the easiest and best carrot cake I have ever made! So good, I made a second batch today! I’m going to add a bit of chai spice to it this time! I turned it into muffins (makes 8 large-ish) muffins (using silicon muffin tray for easy release). Bakes in 20-22 min. Thank you so much!
Hi, Debby! I really appreciate you taking the time to stop by and share. This means a ton! I’m so happy you enjoyed this recipe. 🙂
Can the orange juice be replaced with milk?
Yes, it can. It will still be very tasty, it just will not have that hint of orange.