YIELD: 1 BUNDT CAKE
This cake is delightfully fragrant and tender with the comforting flavor of apples and a lovely subtle color from the carrots. Use any type of sugar you’d like. I love the standard evaporated cane juice … but light brown or coconut palm sugar would bake up nicely, too.
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Ingredients
½ cup buckwheat flour
¾ cup sorghum flour
¾ cup potato starch
1 teaspoon xanthan gum
½ teaspoon sea salt
½ teaspoon baking powder
1½ teaspoons baking soda
1 teaspoon cinnamon
1¼ cups sugar
½ cup olive oil
1 cup applesauce (unsweetened)
2 tablespoons lemon juice
2 medium carrots, shredded
______________________________________________________________________________________________________________________________Directions
- Preheat oven to 350°F. Lightly grease and (sorghum) flour a standard-size tube or Bundt pan.
- In a large mixing bowl, whisk together the buckwheat flour, sorghum flour, potato starch, xanthan gum, sea salt, baking powder, baking soda, cinnamon, and sugar.
- Stir in the olive oil, applesauce, and lemon juice until well mixed and a thick batter has formed.
- Fold in the shredded carrots and evenly spread the batter into the prepared cake pan.
- Bake on the center rack for 40 to 45 minutes, or until a knife inserted into the center comes out clean.
- Let cool for 20 minutes before gently running a knife around the edge and inverting onto a flat serving dish.
- Store covered for up to 2 days.
