Healthy Everybody Awesome Cake
photo by Prose
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 6 teaspoons Ener-G Egg Substitute
- 8 tablespoons warm water
- 2 tablespoons cider vinegar
- 2 tablespoons baking powder
- 1⁄2 cup canola oil
- 1⁄2 cup vanilla-flavored soymilk
- 1 teaspoon vanilla extract
- 1 1⁄3 cups sugar
- 2 1⁄2 cups rice flour
- 6 tablespoons carob powder
- 1 beet, shredded
- confectioners' sugar
directions
- Preheat oven to 350 degrees F.
- Beat together egg replacer, water, vinegar, and baking powder until light and foamy.
- Add oil, soymilk, vanilla extract, and sugar and beat until blended.
- Add rice flour and carob powder gradually and beat.
- Fold in beets and pour into greased pan.
- Optional: before putting into oven, sprinkle sliced almonds over top of batter.
- Bake for 45 minutes at 350 or until an inserted pick comes out clean.
- Dust with confectioner's sugar.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was pretty dense (always a challenge when it comes to gluten-free baked goods) but they had a wonderful flavor. I liked the beets. I used vanilla rice milk, brown rice flour (maybe white would be less dense), cocoa powder instead of carob, and added 2 teaspoons Xanthan gum. I poured the dough into a cupcake pan (made 12 cupcakes), opted for the almonds, and sprinkled with a mixture of powdered sugar and cocoa after cooling. I thought the topping was easier than frosting, but still yummy and pretty. Thanks for posting. It is nice to have options that satisfy my husband's gluten-free diet and my vegan diet!
RECIPE SUBMITTED BY
Vegan-ish: I don't usually eat eggs or dairy, and most of the time try to be gluten-free. I won't usually turn down a slice of chocolate cake. I'm not anal about this stuff.