Prep 15 mins
Cook 45 mins
This weekend I am going home to celebrate my mom's birthday. As she has celiac's disease, I wanted to test out my gluten-free recipe before leaving with my coworkers. But then I remembered that one is on a diet, another doesn't eat chocolate, and I'm vegan to boot. So I figured, let's just make a cake that will make everyone happy. Notes: Make sure you have a large beet to shred. Don't worry, you won't taste it. In retrospect I realise that some people could have a soy allergy. Regular milk is easy enough to substitute, or you could just use plain old water. I was using the soymilk to replace a half cup of oil in another recipe. For a thinner batter, reduce the flour by 1/2 cup.
- Preheat oven to 350 degrees F.
- Beat together egg replacer, water, vinegar, and baking powder until light and foamy.
- Add oil, soymilk, vanilla extract, and sugar and beat until blended.
- Add rice flour and carob powder gradually and beat.
- Fold in beets and pour into greased pan.
- Optional: before putting into oven, sprinkle sliced almonds over top of batter.
- Bake for 45 minutes at 350 or until an inserted pick comes out clean.
- Dust with confectioner's sugar.
This was pretty dense (always a challenge when it comes to gluten-free baked goods) but they had a wonderful flavor. I liked the beets. I used vanilla rice milk, brown rice flour (maybe white would be less dense), cocoa powder instead of carob, and added 2 teaspoons Xanthan gum. I poured the dough into a cupcake pan (made 12 cupcakes), opted for the almonds, and sprinkled with a mixture of powdered sugar and cocoa after cooling. I thought the topping was easier than frosting, but still yummy and pretty. Thanks for posting. It is nice to have options that satisfy my husband's gluten-free diet and my vegan diet!
I'm so glad to see people taking "special needs eaters" into account, especially for yummy desserts! I am a celiac, and my friend is a celiac with a soy and corn allergy. I am also fairly calorie-conscious. Good job! :)