Gluten-Free Apple-Carrot Snack Cake

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  • 1 cup sorghum flour
  • ½ cup tapioca flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon xanthan gum
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ cup sugar
  • ½ cup brown sugar
  • 1/3 cup canola oil
  • 1 teaspoon white or apple-cider vinegar
  • Egg replacement equal to 2 eggs, prepared (or one egg if you are not vegan)
  • ¼ cup coconut milk
  • 2 teaspoons lemon zest, chopped
  • ½ cup apple, grated
  • ½ cup carrot, grated
  • ½ cup raisins
  • ½ cup walnuts, chopped


  1. Preheat oven to 350 degrees. Grease an 8-inch-square baking pan.
  2. In a large bowl, whisk to combine the sorghum flour, tapioca flour, baking powder, baking soda, xanthan gum, salt, cinnamon, nutmeg, cloves, sugar and brown sugar.
  3. With an electric mixer on medium speed, beat the oil, vinegar, egg replacement (or egg), coconut milk and lemon zest into the flour mixture for about 2 minutes, or until well blended. Blot apple and carrot shreds with paper towels to remove excess moisture. Use a fork to separate shreds and stir into batter. Stir in raisins and walnuts.
  4. Pour batter into the loaf pan. Bake for 50 minutes or until a toothpick comes out clean when inserted into the center. Cool in pan for 10 minutes. Transfer to a wire rack.


You may use light coconut milk instead of full-fat coconut milk if you like, and you may substitute applesauce for the shredded apple.