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Gluten-Free Vegan Carrot Cake

Brownies cake by asd studio.

Recipe Summary Gluten-Free Vegan Carrot Cake

Do you love carrot cake, but cannot eat dairy or eggs, or even have a gluten allergy? Then this cake is for you. Even if you are just trying to be more health conscious but have a sweet tooth, this cake has a sweet flavor and is more healthy than any other! Cool completely before frosting.

Ingredients | Cream Cake Font Free

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

Directions

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.

Pecans can be substituted for walnuts, if desired.

Any non-dairy yogurt can be substituted for the soy yogurt.

Info | Cream Cake Font Free

prep: 20 mins cook: 30 mins total: 50 mins Servings: 9 Yield: 1 9-inch square cake

TAG : Gluten-Free Vegan Carrot Cake

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