Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::9
Yield::1 9-inch square cake
Ingredients
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1 cup white rice flour
1 cup white sugar
½ cup potato starch
¼ cup tapioca starch
1 tablespoon ground cinnamon
2 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
¼ teaspoon nutmeg
1 (8 ounce) can crushed pineapple, drained and juice reserved
1 cup soy yogurt
⅔ cup shredded carrots
½ cup coarsely ground walnuts
½ cup unsweetened coconut flakes
¼ cup unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
Directions
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.
Cook's Note:
Pecans can be substituted for walnuts, if desired.
Any non-dairy yogurt can be substituted for the soy yogurt.