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It's fabulous! I made this as a gift for my mum for mother's day, and gave her the book (Gluten-Free Vegan) to go along with it. It's moist, stays together well (unlike some rice flour recipes), and was great with a little nut frosting on top. I used Nut Butter Icing. I messed up a little because I used a smaller pan (9" round), which was the perfect size for the amount of batter, but the pan was really very full - so....I should have allowed more baking time. I was so worried about over cooking that I took it out right at 35, and it could have used more time, the middle/bottom was still a bit soggy. No one minded though! Quinoa flour can be difficult to find where I am, so I made some by whizzing up some quinoa flakes. Next time I'll be sure to use the correct pan and bet I'll have perfect results. Thx Prose!
This cake is amazing! One of the best carrot cakes I've ever had, with or without gluten! I feared when I learned of my gluten intolerance I would be eating cardboard... not so! Absolutely delicious!
I did substitute 1/2 cup white rice flour for the quinoa flour, and 1/4 cup egg whites for the egg substitute. I also excluded the nuts, but added 1/2 cup of raisins.
This recipe is definitely a keeper!
Loved it. Made it and went to my friend's house with it. Everyone loved it and wanted the recipe. I put a white chocolate drizzle on it. YUMMY>