A rich and moist bundt cake to accompany your cup of morning happiness.
Author: Nora |ingeniouscooking.com
Recipe type: cake
Cuisine: gluten-free, vegan
Serves: 1 small bundt, 8 slices
Ingredients
Ingredients for a small (16 cm or 6½ inch) bundt cake form:
2 small carrots (approx. 250g whole)
1 medium apple (approx. 250g whole)
110g or 1 scant cup millet flour
40g or ⅓ cup buckwheat flour
30g or ¼ cup brown rice flour
20g or 2 tablespoons rice flour
20g or 2 tablespoons corn flour
80g or ¼ cup coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon stevia powder or other sweetener equivalent to 200g or 1 cup of sugar
almond solids left over from a portion of home-made almond milk
60 ml or ¼ cup water
1 teaspoon lemon juice
Instructions
Oil bundt cake form with some coconut oil and sprinkle over with some rice flour. Preheat oven to 160 C / 320F.
Mix solid ingredients in a large bowl: flours, almonds, spices, baking soda.
Peel and grate carrots and apple. Put in a small bowl alongside coconut oil and water. Heat in microwave until coconut oil melts. Add other liquid ingredients: sweetener, vanilla essence, lemon juice. Blend using an immersion blender.
Combine liquids and solids and put into cake form. No, this doesn't look like your average bundt cake dough. Trust me: if you bake that for 50 minutes at 160 C / 320 F, something like that is going to pop out of your baking form:
Notes
Finally I found a really nice way to utilize leftover almond solids from home-made almond milk - see link tor ecipe above! Once I'm finished with the almond milk, I just store the solids in the fridge in case I plan to bake yet another bundt cake. If you don't make your very own almond milk, try substituting 130 g or 1 cup ground almonds and some tablespoons of water.