Gluten-Free Vegan Carrot Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
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.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.