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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Found this recipie in a Gluten Free cataloge, and loved it. The cake is moist, flavorful, and low fat. I have served it with great sucess both with the icing and without. This recipe was created by Beth Hilson, owner of the Gluten Free Pantry company. Ingredients:
1 cup rice flour |
1 cup sugar |
1/4 cup tapioca starch |
1/2 cup potato starch |
1 teaspoon baking soda |
2 1/2 teaspoons baking powder |
1 teaspoon xanthan gum |
1/2 teaspoon salt |
1 tablespoon cinnamon |
1/4 teaspoon nutmeg |
2/3 cup raw carrot (shredded) |
1 (8 ounce) can crushed pineapple, drained (add back 1/4 cup of the juice) |
1/2 cup walnuts, coarsely ground (plus additional for garnish) |
1 cup unsweetened applesauce or 1 cup soy yogurt |
1 teaspoon vanilla |
2 tablespoons vegetable oil |
4 tablespoons unsweetened applesauce |
1/2 cup unsweetened coconut (optional) |
1 (4 ounce) soy cream cheese or 1/4 cup margarine |
3 cups confectioners' sugar |
1 teaspoon vanilla |
Directions:
1. Mix together first 10 ingredients (white rice flour through nutmeg).
2. Add the remaining ingredients and stir to combine.
3. Preheat oven to 350 degrees. Lightly oil a 9x9-inch square cake pan.
4. Spoon blended ingredients into pan and bake 30 to 35 minutes or until a toothpick inserted in the center comes away cean.
5. Cool completely.
6. Transfer to a cake plate and frost with faux cream cheese frosting. Garnish with additional walnuts, if desired.
7. Faux Cream Cheese Frosting:
8. Beat together cream cheese, sugar, and vanila. Frost cake.
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