Gluten-Free Vegan Carrot Cake
Description
Gluten-free vegan carrot cake, made with rice flour, non-dairy yogurt, and applesauce, tastes just like the real thing without the eggs and milk.
Ingredients
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1 cup white rice flour
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1 cup white sugar
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1/2 cup potato starch
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1/4 cup tapioca starch
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1 tablespoon ground cinnamon
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2 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon xanthan gum
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1/2 teaspoon salt
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1/4 teaspoon nutmeg
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1 (8 ounce) can crushed pineapple, drained and juice reserved
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1 cup soy yogurt
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2/3 cup shredded carrots
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1/2 cup coarsely ground walnuts
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1/2 cup unsweetened coconut flakes
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1/4 cup unsweetened applesauce
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2 tablespoons vegetable oil
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1 teaspoon pure vanilla extract
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
2
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.
3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.