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Gluten-Free Carrot Cake, Dairy-Free, Butter-Free
This delicious carrot cake is perfect for those with celiac disease and for those who are lactose intolerant; it is a healthy dessert that everyone will love.
Reviewed by
Editorial Team of Kiwilimón
2.75
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4 comentarios
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Ingredients
6
Servings
125 grams corn flour
75 milliliters sunflower oil
125 grams sugar
2 teaspoons dry yeast
1 teaspoon baking soda
60 milliliters rice milk
300 grams carrot , grated
Preparation
20 mins
45 mins
Low
Preheat the oven to 170°C.
Separate the egg whites from the yolks.
Beat the egg whites until stiff peaks form. Set aside in the refrigerator.
Beat the yolks with the sugar until combined. If necessary, add rice milk to assist with mixing.
Add the oil and mix well.
Incorporate the corn flour with the baking powder (sifted). Mix well until homogeneous.
Gradually add the beaten egg whites with folding motions.
Pour into a greased 20 cm mold with parchment paper at the base.
Bake for about 45-50 minutes or until a toothpick inserted comes out clean.
Chill and decorate to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
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