gluten-free and dairy-free carrot-apple-raisin cake made with kinako and rice flour

My friend Sanae knows that I try to cook without wheat or dairy, and she sent me this lovely carrot-raisin cake recipe from Cookpad (which is in Japanese). It's made with rice flour and kinako, which is roasted soybean flour and has a lovely subtly-sweet nutty flavor.

I double it, and add a few of my own additions, like the apple and warm spices. I make the double version in an 8X8-inch glass cake pan, which I oil beforehand. Here's my Mamatouille version.

You'll need:

• 120 g rice flour
• 60 g kinako (roasted soybean flour)
• 10 g baking powder
• 2 carrots (about 200 g), very finely grated 
• 40 g raisins
• 1 apple, peeled and chopped tiny
• 2 eggs
• 4 tablespoons oil (I use grapeseed because of its neutral flavor)
• 1/8 teaspoon salt
• cardamom, cinnamon, nutmeg, vanilla, ginger to taste
• a little splash of soy milk if the mixture is too dry

Do this:

In one bowl, mix the dry ingredients, and in a separate bowl, beat the eggs and add in the liquid ingredients, including the carrots, apple, and raisins. Combine everything and mix well. I find the batter can be a bit dry, so I splash in a little bit of soy milk if needed. 

Bake at 180 C until done, about 30 minutes or so. It comes out moist and with just the right amount of sweetness--not too much to be overpowering, but just enough to make you feel like you've had a real dessert. And I won't deny that we've each had a slice for breakfast.