Gluten-Free Vegan Carrot Cake

Gluten-free vegan carrot cake, made with rice flour, non-dairy yogurt, and applesauce, tastes just like the real thing without the eggs and milk.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 328 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 1 tablespoon ground cinnamon
• 1 cup white rice flour
• 2 tablespoons vegetable oil
• 1 teaspoon xanthan gum
• 1 teaspoon pure vanilla extract
• 1 (8 ounce) can crushed pineapple, drained and juice reserved
• 1 cup soy yogurt
• 0.5 teaspoon salt
• 0.25 teaspoon nutmeg
• 2.5 teaspoons baking powder
• 0.25 cup tapioca starch
• 0.5 cup unsweetened coconut flakes
• 0.25 cup unsweetened applesauce
• 0.5 cup potato starch
• 0.66666668653488 cup shredded carrots
• 0.5 cup coarsely ground walnuts

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.