Gluten-free, dairy-free carrot cake

This is a delicious recipe from our friend Debora Pusebon, from the blog Without Gluten and Lactose.

 

Ingredients

2 carrots (grated)
1 cup corn oil
3 eggs
2 cups sugar
1 cup soy flour
1 cup rice flour
1 tea spoon salt
2 (full) spoons baking powder
Margarine and rice flour to grease the mold

Topping

4-5 spoons soy milk
4 spoons cocoa powder
1-2 spoons sugar
1 spoon margarine

Preparation
Mix the carrot with the oil, eggs and sugar in a blender until obtaining a homogeneous batter. Then in a medium bowl combine the batter with the soy and rice flour, the salt and baking powder. Fill the molds (coated with margarine and rice flour) with the batter and bake in a preheated 400 oF (200 oC) oven for approximately 35 minutes.

Topping
In a saucepan over a medium heat melt the margarine together with the soy milk, cocoa powder and sugar. Mix well until obtaining and homogeneous mixture. Pour over the hot cake and enjoy!

Similar Posts:

• Chocolate cake: gluten-free, dairy-free!
• Gluten free Molten Chocolate Cake!
• Gluten-free, dairy-free nut cake
• Allergen-free crepes!
• GFCF Cranberry Oatmeal Bars