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Gluten-Free Vegan Carrot Cake

Gluten-Free Vegan Carrot Cake

Cost $12, save $8

Source: Recommended by CookPal

  • 35 Min
  • 9 Servings
  • $12

INGREDIENTS

  • Dry 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

  • Wet Ingredients

    • 🍍 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

STEPS

1

Preheat oven to 350°F (175°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 in a bowl.

3

Add pineapple, 1/4 cup reserved pineapple juice, soy yogurt, shredded carrots, walnuts, coconut flakes, applesauce, vegetable oil, and vanilla extract to the dry mixture. Stir until fully blended.

4

Pour the batter evenly into the prepared pan.

5

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

6

Cool the cake completely before applying frosting or serving.

NUTRIENTS

Per 1 serving

🔥

328

Calories

  • 4
    Protein
  • 56
    Carbs
  • 11
    Fats

💡 You can substitute soy yogurt with almond or coconut yogurt for a different flavor.Ensure the pineapple is well-drained to avoid excess moisture.Store the cake in an airtight container in the fridge for freshness up to 3 days.