Gluten-Free Vegan Carrot Cake Recipe

Gluten-Free Vegan Carrot Cake Recipe

  • 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
  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.
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