Carrot bundt cake, reinvented (SF, GF, V)
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A rich and moist bundt cake to accompany your cup of morning happiness.
Recipe type: cake
Cuisine: gluten-free, vegan
Serves: 1 small bundt, 8 slices
  • 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
  1. Oil bundt cake form with some coconut oil and sprinkle over with some rice flour. Preheat oven to 160 C / 320F.
  2. Mix solid ingredients in a large bowl: flours, almonds, spices, baking soda.
  3. 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.
  4. 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:
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.
Nutrition Information
Calories: 230 kcal/slice Carbohydrates: 25g CH/slice
Recipe by Nora's Ingenious Cooking at