Name: Gluten-Free Vegan Carrot Cake
Prep time: 20 min
Cook time: 20 min
Yield: 9
Ingredients: White rice flour - 1 cup; White sugar - 1 cup; Potato starch - ½ cup; Tapioca starch - ¼ cup; Ground cinnamon - 1 tablespoon; Baking powder - 2 ½ teaspoons; Baking soda - 1 teaspoon; Xanthan gum - 1 teaspoon; Salt - ½ teaspoon; Nutmeg - ¼ teaspoon; Crushed pineapple, drained and juice reserved - 1 (8 ounce) can; Soy yogurt - 1 cup; Shredded carrots - ⅔ cup; Coarsely ground walnuts - ½ cup; Unsweetened coconut flakes - ½ cup; Unsweetened applesauce - ¼ cup; Vegetable oil - 2 tablespoons; Pure vanilla extract - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Vegan Carrot Cake

1. White rice flour - 1 cup

2. White sugar - 1 cup

3. Potato starch - ½ cup

4. Tapioca starch - ¼ cup

5. Ground cinnamon - 1 tablespoon

6. Baking powder - 2 ½ teaspoons

7. Baking soda - 1 teaspoon

8. Xanthan gum - 1 teaspoon

9. Salt - ½ teaspoon

10. Nutmeg - ¼ teaspoon

11. Crushed pineapple, drained and juice reserved - 1 (8 ounce) can

12. Soy yogurt - 1 cup

13. Shredded carrots - ⅔ cup

14. Coarsely ground walnuts - ½ cup

15. Unsweetened coconut flakes - ½ cup

16. Unsweetened applesauce - ¼ cup

17. Vegetable oil - 2 tablespoons

18. Pure vanilla extract - 1 teaspoon

How to cook deliciously - Gluten-Free Vegan Carrot Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.

2. Stage

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. Stage

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.