Gluten-Free Vegan Carrot Cake Recipe

Name: Gluten-Free Vegan Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice flour; 1/2 cup quinoa flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 teaspoon xanthan gum; 1/2 cup canola oil; 1 cup organic brown sugar; 1 1/2 teaspoons Ener-G Egg Substitute (mixed with 2 tablespoons warm water); 1/2 cup unsweetened applesauce; 1 1/2 teaspoons vanilla extract; 3 large carrots, grated (about 1 1/2 cups); 3/4 cup crushed pineapple, drained; 1/2 cup chopped walnuts (optional); 1/3 cup unsweetened flaked coconut (optional)

Servings: persons

1 cup brown rice flour
1/2 cup quinoa flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon xanthan gum
1/2 cup canola oil
1 cup organic brown sugar
1 1/2 teaspoons Ener-G Egg Substitute (mixed with 2 tablespoons warm water)
1/2 cup unsweetened applesauce
1 1/2 teaspoons vanilla extract
3 large carrots, grated (about 1 1/2 cups)
3/4 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
1/3 cup unsweetened flaked coconut (optional)

1
Preheat oven to 350 degrees Fahrenheit. Lightly spray or rub a 9 x 13-inch baking dish with vegetable oil.
2
Sift or whisk together the flours, baking powder and soda, spices, salt, and xanthan gum in a medium bowl.
3
In a large mixing bowl, beat the oil and sugar on high for a few minutes or until thick and creamy. Add the egg replacer, applesauce, and vanilla, and stir well. Stir in the carrots and pineapple.
4
Add the dry mixture into the wet mixture, and stir. Add the walnuts and coconut, if using, and stir again.
5
Pour the batter into the prepared baking dish and bake 30-35 minutes, testing with a toothpick after 20 minutes. Do not overbake. Cool on a wire rack, and frost if desired.

818

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup brown rice flour, 1/2 cup quinoa flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Gluten-Free Vegan Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Vegan Carrot Cake

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