Gluten-Free Apple-Carrot Snack Cake
- Yield: 9 Servings 1x
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350 degrees. Grease an 8-inch-square baking pan.
- 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.
- 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.
- 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.
Notes
You may use light coconut milk instead of full-fat coconut milk if you like, and you may substitute applesauce for the shredded apple.
Find it online: https://www.weaversorchard.com/a-is-for-after-school-snack/