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Vegan Carrot Cake Scones (Oil-Free)
5 from 12 votes

Vegan Carrot Cake Scones (Oil-Free)

These Vegan Carrot Cake Scones are soft and moist with warm spices like cinnamon, ginger, and nutmeg, blending oat and almond flours for a hearty texture. Grated carrot adds moisture and subtle sweetness, while a cinnamon-sugar topping adds a crisp, fragrant finish. The recipe uses almond butter, applesauce, and non-dairy milk, and is free of oil, offering a plant-based scone option with comforting carrot cake flavors.

Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins
Servings: 8 scones
Calories: 232 kcal
Course: Breakfast
Cuisine: American

Ingredients

Dry ingredients:
  • 2 ¼ cups oat flour See Notes for tips on measuring.
  • ½ cup almond flour See Notes, packed into the measuring cup
  • ⅓ cup granulated sweetener I used organic cane sugar, of choice, plus 2 teaspoons for the cinnamon-sugar topping
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon plus ¼ teaspoon for the cinnamon-sugar topping
  • ¾ teaspoon ground ginger
  • ½ teaspoon salt fine sea salt
  • ¼ teaspoon ground nutmeg
Wet ingredients:
  • ¼ cup almond butter raw, smooth and unsalted
  • ½ cup applesauce
  • 2 tablespoons non-dairy milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 medium carrot About 1 heaping cup grated, peeled and freshly grated (approx. 6 oz
Optional glaze:
  • 1 tablespoon coconut butter This is pureed coconut and is different than coconut oil.
  • 2 teaspoons maple syrup
  • 1 to 2 teaspoons lemon juice or non-dairy milk, for consistency

Instructions

    Cup of Yum
  1. Preheat oven to 475 degrees F (246 C), and line a baking sheet with parchment or a silicone mat.
  2. In a mug or small bowl, make the cinnamon-sugar topping by combining 2 teaspoons sugar and ½ teaspoon cinnamon. Set aside.
  3. In a mixing bowl whisk together the dry ingredients. In a separate bowl, combine the wet ingredients.
  4. If you haven't already, peel and grate the carrots. Pour wet ingredients into dry, and stir until combined. Fold in the grated carrot.
  5. Sprinkle almond flour on a flat work surface, and shape the dough into a disc approximately 7-inches across and 1-inch thick. Liberally sprinkle with cinnamon-sugar. Cut into 8 triangles, wiping off the blade in between slices.
  6. Carefully transfer the triangles to the prepared pan (a pie server works well). Place in oven, and immediately REDUCE THE OVEN TEMP to 425 degrees F (218 C). Bake for 12 to 13 minutes or until the tops are crisp and the bottoms are golden. Remove from oven and let stand for a few minutes.
To make the glaze:
  1. In a mug or ramekin, warm the coconut butter just enough to melt it (about 10 seconds in the microwave). Whisk in the maple syrup, and add milk or lemon juice as needed for consistency. Drizzle over the scones and serve.

Notes

  • Measure oat flour by weight (205 grams) or by whisking and spooning into a measuring cup for best results.
  • Pack almond flour lightly into the measuring cup rather than scooping directly.
  • These scones are best eaten fresh but store well in an airtight container for 1-2 days at room temperature or up to 4 days refrigerated.
  • Freeze scones, then thaw overnight before reheating for best texture.
  • Reheat scones briefly in an oven or toaster oven to restore crispness.

Nutrition Information

Calories 232kcal (12%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 10g (15%) Cholesterol 0mg (0%) Fiber 5g (20%) Sugar 11g (22%)

Nutrition Facts

Serving: 8 scones

Amount Per Serving

Calories 232

% Daily Value*

Calories 232kcal 12%
Carbohydrates 32g 11%
Protein 7g 14%
Fat 10g 15%
Cholesterol 0mg 0%
Fiber 5g 20%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.