Gluten-Free Vegan Carrot Cake recipe
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Ingredients
- 1 cup white rice flour 1 cup white sugar ½ cup potato starch ¼ cup tapioca starch 1 tablespoon ground cinnamon 2 ½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum ½ teaspoon salt ¼ teaspoon nutmeg 1 (8 ounce) can crushed pineapple, drained and juice reserved 1 cup soy yogurt ⅔ cup shredded carrots ½ cup coarsely ground walnuts ½ cup unsweetened coconut flakes ¼ cup unsweetened applesauce 2 tablespoons vegetable oil 1 teaspoon pure vanilla extract
Nutrition Info
- 327.5 caloriescarbohydrate: 55.9 gcholesterol: : -fat: 10.8 gfiber: 3.1 gprotein: 3.8 gsaturatedFat: 4 gservingSize: -sodium: 428.3 mgsugar: 28.6 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Vegan Carrot Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture, mix with a wooden spoon until well blended. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.