Gluten-free Vegan Carrot Cake

Ingredients

• Servings: 1
• 1 cup white rice flour
• 1 cup white sugar
• 1/2 cup potato starch
• 1/4 cup tapioca starch
• 1 tablespoon ground cinnamon
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 (8 ounce) can crushed pineapple, drained and juice reserved
• 1 cup soy yogurt
• 2/3 cup shredded carrots
• 1/2 cup coarsely ground walnuts
• 1/2 cup unsweetened coconut flakes
• 1/4 cup unsweetened applesauce
• 2 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.