Top Review by magpie diner
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 Recipe #26613. 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!
- 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)
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit. Lightly spray or rub a 9 x 13-inch baking dish with vegetable oil.
- Sift or whisk together the flours, baking powder and soda, spices, salt, and xanthan gum in a medium bowl.
- 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.
- Add the dry mixture into the wet mixture, and stir. Add the walnuts and coconut, if using, and stir again.
- 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.