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.

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

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white sugar
• 1 tablespoon ground cinnamon
• 2 ½ teaspoons baking powder
• 1 cup white rice flour
• 2 tablespoons vegetable oil
• 1 teaspoon xanthan gum
• ½ cup potato starch
• ¼ teaspoon nutmeg
• ¼ cup tapioca starch
• ¼ cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1 (8 ounce) can crushed pineapple, drained and juice reserved
• ½ cup unsweetened coconut flakes
• ⅔ cup shredded carrots
• 1 cup soy yogurt
• ½ 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.