Name: Healthy Cheesecake (Vegan, Gluten-Free)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 1/2 cups gluten-free graham cracker crumbs, see Notes; 5 tablespoons vegan butter, melted; 1 tablespoon coconut oil; 16 ounces plain vegan cream cheese; 2 cups plain unsweetened vegan yogurt; 2 teaspoons vanilla extract; 1 tablespoon lemon juice; 1/2 cup maple syrup; 3 tablespoons corn starch, see Notes; Pinch of salt

Dairy-Free

The BEST Gluten-Free Carrot Cake with Cinnamon Cream Cheese Frosting

By Samantha Russo April 2, 2025

Carrot cake is my all-time FAVORITE kind of cake! And a few weeks ago I realized – I’ve made healthy carrot cake cookies, gluten-free carrot cake muffins, and even carrot cake baked oats but I’ve never made an actual carrot CAKE before. I know, I was shocked too. So I found the time and started recipe testing!

I knew my carrot cake had to be a few things – one bowl, gluten-free, and easy to make. I also really wanted to keep this gluten-free cake recipe to taste as close to the real thing as possible. I wasn’t willing to compromise on taste or texture, so after a few (failed) tests I finally did it! The BEST EVER gluten-free (and can be made dairy-free) carrot cake, made in one bowl, and oh-SO delicious.

gluten free and dairy free carrot cake ingredients on a table.

Why You’ll Love This Gluten-Free Carrot Cake

Moist and Flavorful: This cake boasts a tender crumb, infused with warm spices and the natural sweetness of carrots.
Simple Ingredients: Crafted with everyday items, making it accessible and easy to prepare.
Versatile and Inclusive: Easily adaptable to various dietary needs without compromising on taste.

gluten free carrot cake with cinnamon cream cheese frosting cut into on a plate.

Sam’s Recipe Tips

Room Temperature Ingredients: Ensure eggs and dairy-free alternatives are at room temperature for a smoother batter.
Grating Carrots: Use freshly grated carrots for optimal moisture and flavor.
Frosting Consistency: Adjust the amount of milk in the frosting to achieve your desired thickness.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: Use non-dairy cream cheese, butter, and milk alternatives in both the cake and frosting.

Vegan Option: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use all dairy-free substitutes.

Make it Nut-Free: Omit the walnuts and ensure all other ingredients are free from cross-contamination.

close up image of gluten-free carrot cake with cinnamon cream cheese frosting on a plate.

Storage Instructions

Refrigeration: Store the frosted cake in an airtight container in the refrigerator for up to one week.
Freezing: For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap for up to three months. Thaw and frost before serving.

4.67 from 3 votes

The BEST Gluten-Free and Dairy-Free Carrot Cake with Cinnamon Cream Cheese Frosting

This gluten-free cake is simply heavenly – and made in just one bowl! It's bursting with warm spices, shredded carrots, and topped with a luscious cinnamon cream cheese frosting. This cake is an incredible treat for any occasion!

Print Pin Rate

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Equipment

2 large bowls
1 9×9-inch baking pan
1 hand or stand mixer

Ingredients

1 cup brown sugar, or coconut sugar
1/2 cup vegetable oil I used olive oil
1/4 cup milk I used non-dairy almond milk
2 large eggs at room temperature
1 teaspoon vanilla extract
1 1/2 cups gluten-free all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/2 cups grated carrots
1/2 cups walnuts chopped
1/2 cup raisins optional

For the cinnamon cream cheese frosting:

1/2 cup cream cheese, softened (I used non-dairy cream cheese)
1/2 cup butter, softened (I used non-dairy butter)
4 cups powdered sugar
3-4 tablespoons milk I used non-dairy almond milk
2 teaspoons cinnamon
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper.
In a large bowl, whisk together the brown sugar or brown sugar, oil, eggs, and vanilla extract until well combined.
Add in the gluten-free all purpose flour, baking powder, baking soda, cinnamon, and nutmeg. Whisk everything together into a smooth batter. Then, add in the shredded carrots and chopped walnuts, and use a spatula to fold those ingredients into the batter.
Pour the batter into your prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
Remove the cake from the oven, let it cool inside the baking pan for 15 minutes then carefully remove the cake from the pan by sliding a sharp knife around the outside edge of the cake. Transfer the cake to a wire cooling rack and let it cool completely before frosting.
Once the cake is cool, make the cinnamon cream cheese frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until fully combined. Start by using just 3 tablespoons of milk in the frosting, then add an additional tablespoon of milk if the frosting is too thick.
Spread the frosting into an even layer over the top of the cooled carrot cake. Either serve cake immediately or cover and store in the fridge for up to 1 week!

Video

Notes

Nutrition info may vary depending on the brand of ingredients used. The above nutrition info was calculated to include the cinnamon cream cheese frosting.

Nutrition

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Desserts

4-Ingredient Gluten-Free Almond Flour Cake

By Samantha Russo February 19, 2025

Why You’ll Love This Recipe

This almond flour cake is light, moist, and easy to make. It’s gluten-free, dairy-free, grain-free, and made with wholesome ingredients. You only need one bowl and a few pantry staples to create this delicious, crowd-pleasing dessert!

Can You Use Almond Flour For Cakes?

Yes, absolutely! Almond flour adds texture and flavor, and is loved by those following a paleo diet. Almond flour can be beneficial to someone looking to reduce their carbs, grains and sugar intake. Unlike wheat or rice flour blends, almond flour contains no grains so it won’t lead to a spike blood sugar. And after you make this cake, I highly recommend you use any leftover almond flour to make almond flour chocolate cookies and almond flour brownies – YUM!

gluten-free almond flour cake sliced on a plate.

What You’ll Need To Make Almond Flour Cake

Eggs – Bring your eggs to room temperature before using them in this recipe. Then, crack them into your bowl and beat them until super light and airy. The goal here is to introduce as much air to the eggs as possible, which will result in a lighter and fluffier cake!

Sugar: Adds sweetness and helps create a tender crumb. Feel free to substitute with coconut sugar for a refined sugar-free option.

Almond Flour – I recommend the Bob’s Red Mill Super Fine Almond Flour for this grain-free recipe. The more finely ground the almond flour is, the lighter your cake will be. However, if you can’t find an almond flour labeled “super fine,” don’t worry – many are ground finely enough to work in this recipe. Also, avoid using almond meal, it’s heavier and will result in a more dense cake.

Baking Powder: Helps the cake rise and adds fluffiness!

Lemon Zest – Let’s call is the secret ingredient! A pinch of lemon zest gives this almond flour cake a hint of tangy, citrus-y freshness. Without out, the cake tastes great, but with it, the cake tastes incredible. So if you’re looking to take this gluten-free dessert recipe up a notch, don’t forget the lemon zest.

overhead image of almond flour cake on a plate.

How to Make Almond Flour Cake

Preheat your oven to 350°F and grease an 8-inch cake pan.Beat eggs and sugar until pale and thick (about 5 minutes).
Add almond flour, baking powder, and lemon zest. Beat until just combined.
Pour batter into the pan and top with sliced almonds if using.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let cool completely before serving.

Sam’s Recipe Tips

Beat the eggs for a full 5 minutes, no less! Beating the eggs until pale and thick is hands-down the most important part of this recipe. No matter how tempting it may be, don’t cut this step short!
For easy removal, I recommend baking this almond flour cake in a spring-form pan. Once done baking, gently run a butter knife along the inside edge of the pan to unstick it from the sides. Then, release the sides of the spring-form pan and list away the sides revealing your perfect cake!
Top this gluten-free cake however you’d like! I finished mine off with a generous dollop of coconut white cream and some fresh berries. This cake would also taste great with your favorite frosting, or a simple sprinkling of powdered sugar!
If you like cinnamon, try adding a teaspoon of cinnamon to the batter.

Storage Instructions

Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months—just thaw it at room temperature before serving.

gluten-free almond flour cake sliced on a plate with powdered sugar on top.

4.15 from 7 votes

Perfect Almond Flour Cake

Perfectly light and fluffy almond flour cake! A totally irresistible dessert that’s grain-free, gluten-free, and dairy-free. This simple cake comes together in one bowl, with only a handful of simple ingredients.

Print Pin Rate

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: servings