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 calories
carbohydrate: 55.9 g
cholesterol: : -
fat: 10.8 g
fiber: 3.1 g
protein: 3.8 g
saturatedFat: 4 g
servingSize: -
sodium: 428.3 mg
sugar: 28.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9-inch square cake

Recipe Note

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.

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