Carrot bundt cake, reinvented (SF, GF, V)

So, the Easter Bunny is lurking in my garden door again and I have yet another reinvented bundt cake recipe to share. This is an old and trusted favorite of mine: tried it as a bundt cake, mini bundt cakes and even muffins… A versatile recipe based on wholesome ingredients, made sugar-free, gluten-free, dairy-free, egg-free and vegan.

I was so happy to stumble across a small bundt cake form when I started experimenting with this recipe. This way I only need half of the ingredients that would make a normal sized bundt cake. Which was a blessing, as getting the flour ratios right took me a couple of tries.

Ingredients for a small (16 cm or 6 1/2 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 1/3 cup buckwheat flour

30g or 1/4 cup brown rice flour

20g or 2 tablespoons rice flour

20g or 2 tablespoons corn flour

80g or 1/4 cup coconut oil

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1/4 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 1/4 cup water

1 teaspoon lemon juice

Finally I found a really nice way to utilize leftover almond solids from home-made almond milk. 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.

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:

As there is no gluten or eggs to hold this cake together, its surface is a little rough, something like this:

I sprinkled my cake with some sweetener powder for a minimalist decoration:

After I developed this recipe we had it for 2 weeks straight: breakfast, snacks, to accompany a mug of coffee. I checked it with my colleauges and even sent some it off with my husband to a small party at his place of work. My little cake was the first one to be gone… 😉

Let’s talk numbers. The entire cake contains approx. 200g of carbohydrates, so, if you cut this cake to 8 slices, you get 25g CH/slice.

I hope you’ll enjoy this recipe and have a nice Easter with your family!

I shared this recipe at Allergy Free Wednesday.