For Bundt Cake (10” pan):
340 grams self-raising gluten-free flour blend
2 ½ teaspoons bicarbonate of soda
½ tsp salt
2 ½ tsp cinnamon
1 ½ tsp ground ginger
50g ground flaxseeds plus 130g water (you can also just use 4 eggs if you are NOT making a vegan cake)
1 tbls Psyllium Husks (ground)
225 grams golden caster sugar
200 grams light brown sugar
210 ml sunflower oil
210 ml almond or coconut milk
340 grams grated carrot
125 grams dessicated coconut
150 grams walnut pieces
Grated zest of 2 lemons
1 tbsp sunflower margarine plus an extra tbsp. of flour for greasing the tin
For Loaf Cake:
230g gluten free self-raising flour, 1 ½ tsp soda, ¼ tsp salt, 2 tsp cinnamon, 1 tsp ginger, 25g ground flaxseeds, 100ml water (or 2 large eggs if not vegan), 150g caster sugar, 130g light brown sugar, 130ml sunflower oil, 130ml non-dairy milk, 220g carrot, 75g coconut, 100g walnuts, grated zest of 1 lemon. 2 tsp psyllium husks
Juice of 2 lemons and approx. 225 grams icing sugar, ½ for loaf cake.
1Preheat oven to 180 degrees c or 160 c for fan-assisted. Grease the Bundt tin with sunflower or soya margarine, lightly flour, tap out any excess flour and pop in the fridge while you prepare the cake.
2For the loaf, grease the tin with oil and line the bottom and sides with grease proof paper or a ready-made loaf tin liner.
3Prepare the 50g ground flaxseeds plus 130g water. Add 1 tbls Psyllium Husks
4Combine the gluten free self-raising flour, soda, salt, cinnamon and ginger in a medium bowl and set aside. In a stand mixer bowl or a large bowl if you are not using a stand mixer, combine the ground flaxseeds plus water, sugars, oil and milk and mix well. Gradually add the dry ingredient mixture until you have a smooth batter. Fold in the grated carrot, walnuts, zest and coconut, ensuring that it is thoroughly blended.
5Pour the thick, chunky batter in the tin and bake for 50-60 minutes, check it at the 50 minute point. It is done when a toothpick comes out clean. Make sure you check well into the cake. This is dense and may appear done on the outside whilst still being a little raw at the centre.
6Allow to cool. For the Bundt, reverse the tin on the rack after it has been out of the oven for about 10 minutes and allow to cool for 20 minutes or so upside down before removing the tin.
7Prepare the glaze (fresh lemon juice and icing sugar) to your desired thickness and pour over the cooled cake.