Vegan Carrot Cake with Tofu Frosting
Gluten-free vegan carrot cake made with oat flour, rice flour, and carrot pulp, topped with a creamy tofu and coconut frosting. Features caramelized pecans and marzipan carrots as garnish. This layered rectangular cake balances warm spices with nutty flavors and delivers a moist crumb.
Ingredients
- 1 ½ cups oat flour, gluten-free
- 1 cup whole grain rice flour
- 1 tbsp baking powder
- 1 tsp Ceylon cinnamon
- ¼ tsp ginger, ground
- ¼ tsp salt
- 5 ½ oz applesauce
- 5 ½ oz carrot pulp, squeezed or grated carrot, pressed dry
- 4 oz maple syrup
- 9 tbsp brown almond butter, or hazelnut butter
- 10 tbsp plant milk, such as soy
- 4 ½ tbsp sparkling water
- 3 ½ oz pecans, or walnuts
- ⅝ oz maple syrup, for caramelizing nuts
- 7 oz firm tofu, not silken
- ½ cups coconut cream, thick part from chilled coconut milk can
- 1 ½ oz agave syrup
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 2 ¼ tbsp coconut oil, liquid
- 6 count marzipan carrots, homemade
Instructions
- 1
Preheat oven to 350°F with top and bottom heat. Mix pecans with maple syrup and cinnamon, spread on parchment-lined baking sheet, and bake on middle rack for 8-10 minutes until caramelized but not darkened. Cool completely, chop coarsely, and reserve 20 g for decoration.
- 2
Reduce oven to 325°F. Line or grease rectangular pan (approximately 9 ¾" x 8 ⅔") with parchment paper.
- 3
Mix oat flour, rice flour, baking powder, cinnamon, ginger, and salt in a bowl.
- 4
In another bowl, whisk applesauce with maple syrup, almond butter, and carrot pulp. Stir in plant milk and sparkling water, then gently fold in flour mixture. Fold in roasted nuts and transfer to prepared pan.
- 5
Bake approximately 45 minutes until set. Cool completely.
- 6
For frosting, blend tofu, coconut cream, agave, lemon juice, and vanilla extract in high-powered blender until smooth. Add liquid coconut oil and blend well. Transfer to container and refrigerate for several hours or overnight.
- 7
Trim cake edges if needed with sharp knife. Cut in half lengthwise to create two rectangular pieces (approximately 9 ¾" x 4 ⅓"). Spread half the frosting on one half, place second half on top.
- 8
Cut cake into long pieces (approximately 1 ½" x 4 ⅓") and transfer to serving plate.
- 9
Transfer remaining frosting to piping bag with round tip and pipe in waves on cake pieces. Garnish with reserved chopped nuts and marzipan carrots.
Tips
Watch caramelized nuts closely during baking to prevent burning.
For firm frosting, chill for several hours or overnight before piping.
Use high-powered blender for smooth tofu frosting without graininess.
Good to Know
Refrigerate frosted cake in airtight container for up to 4 days. Unfrosted cake layers freeze for up to 3 months.
Frosting can be made 1-2 days ahead and refrigerated. Cake layers can be baked 1 day ahead and wrapped tightly.
Serve chilled or at room temperature.
Common Mistakes
Do not skip cooling nuts completely before chopping to avoid soggy texture.
Do not over-blend frosting to avoid separated consistency.
Do not use silken tofu as specified in source to prevent thin, runny frosting.