Zutaten für Gluten Free Vegan Carrot Cake
- Brown Rice Flour
- Quinoa Flour
- 2 teaspoons baking powder
- Baking Soda
- Ground Cinnamon
- Ground Nutmeg
- ½ teaspoon salt
- 1 teaspoon xanthan gum
- Canola Oil
- Brown Sugar
- Ener G Egg Substitute
- Unsweetened Applesauce
- Vanilla Extract
- 3 cups grated carrots
- Crushed Pineapple
- 1 cup chopped walnuts
- Unsweetened Flaked Coconut
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Zubereitung von Gluten Free Vegan Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together 2 cups gluten-free all-purpose flour blend, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon salt, and 1 teaspoon xanthan gum.
- In a large bowl, cream together 1 cup vegetable oil and 1 ¾ cups granulated sugar until light and fluffy.
- Add 3 tablespoons flaxseed meal mixed with 9 tablespoons water (flax egg), 1 cup unsweetened applesauce, and 2 teaspoons vanilla extract. Mix well.
- Grate 3 cups carrots and add them to the wet ingredients along with 1 cup crushed pineapple (drained).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped walnuts and ½ cup shredded coconut (optional).
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 20 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Frost with your favorite vegan cream cheese frosting (recipe #419091 suggested) once completely cool.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
88g
Fat
3g
Carbs
11g
