Gluten-Free and Vegan Oatmeal Apple and Carrot Cake

If you’re looking for a healthy dessert or snack that’s both gluten-free and vegan, this Oatmeal Apple and Carrot Cake is a perfect choice. It’s made with wholesome ingredients like oats, grated apples, and carrots, creating a naturally sweet and moist cake that’s perfect for breakfast, snacks, or dessert.

This easy vegan cake recipe is packed with fiber, nutrients, and flavor — without eggs, dairy, or refined sugar. The result is a soft, tender cake that tastes like a cross between an oatmeal bar and a spiced carrot cake. Whether you follow a plant-based diet or just want a lighter treat, this cake is a winner every time.

Ingredients

Gluten-Free Oats: The main base of the cake. Blend them into flour or use whole oats for a rustic texture.
Apples: Freshly grated apples make the cake naturally moist and sweet. Sweet varieties like Fuji or Gala work best.
Carrots: Add a natural earthy sweetness and a boost of vitamins.
Flaxseed “Eggs”: Replace traditional eggs with flax eggs to bind the ingredients (1 tbsp ground flaxseed + 3 tbsp water per egg).
Maple Syrup or Agave: Natural sweeteners that enhance the flavor and moisture.
Coconut Oil or Olive Oil: Keeps the cake soft and tender without dairy.
Cinnamon: Adds warmth and depth of flavor.
Baking Powder: Helps the cake rise slightly for a fluffy texture.
Salt: Balances the sweetness and spices.

Step-by-Step Instructions

Step 1: Prepare Flax Eggs

In a small bowl, mix 2 tbsp ground flaxseed with 6 tbsp water. Let it sit for 10 minutes until it thickens. This will replace two eggs.

Step 2: Mix Wet Ingredients

In a large bowl, combine the flax eggs, grated apples, grated carrots, maple syrup, and melted coconut oil. Stir well until all ingredients are evenly mixed.

Step 3: Add Dry Ingredients

Add the oats (or oat flour), baking powder, cinnamon, and salt. Stir until the mixture becomes a thick, spoonable batter. If it looks too dry, add a few tablespoons of plant-based milk.

Step 4: Pour and Bake

Line a small cake tin or loaf pan with parchment paper. Pour in the batter and smooth the top.
Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, or until golden brown and firm to touch.

Step 5: Cool and Serve

Allow the cake to cool completely before slicing. This helps it firm up and makes cutting easier. Serve plain, or top with dairy-free yogurt or nut butter for extra indulgence.

Tips & Tricks

Use ripe apples for more sweetness and moisture.
You can mix in raisins, nuts, or coconut flakes for extra flavor and texture.
Add a few tablespoons of apple sauce if you prefer a softer, more cake-like texture.
Store leftovers in the fridge in an airtight container for up to 5 days.

Notes

For a nut-free version, avoid nut toppings or swap almond milk for oat milk.
This cake freezes well — slice and freeze for up to 1 month.
You can also bake this batter as muffins (bake for 20–25 minutes).

Why This Cake Is a Healthy Choice

Oats provide slow-releasing energy and keep you full longer.
Carrots add vitamins A and C.
Apples give natural sweetness and fiber.
Flaxseed adds omega-3 fatty acids and protein.