My grandmother taught me the magic of bundt cakes
Every second weekend when I was growing up we visited my grandparents in Bondi. They lived in a small apartment just around the corner from the beach. There was not a lot for us to do inside, so the beach became our playground.
After a few hours playing at the beach we would walk back for lunch which always consisted of the same things – bagels, cold chicken, smoked salmon, coleslaw, horseradish and a few other random Jewish dishes and condiments.
Then after lunch we would would always share a large bundt cake with a cup of tea. We loved it. The size and shape of the bundt cake captured my attention every time as it sat there on the sideboard waiting for us to finish lunch. It was magical.
Now every time I see a bundt cake it brings me back to my childhood, and I love it. Corry and I were talking about this the other day and it inspired her to create a new Bundt cake recipe. We’d love it if you made it at home as well.
By the way my grandmother still lives in an apartment in Bondi. She will turn 94 in a few weeks. I reckon we should make her a bundt cake to celebrate!
With all of our recipes, we recommend using our gluten-free flour. You can get our gluten-free flour recipe for free when you signup to our email list over to the right in the sidebar, or in the footer below if you’re on a mobile.
- 2 1/2 cups gluten free all purpose flour
- 1 1/4 teaspoons xanthan gum
- 1 1/4 cups caster sugar (or coconut sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- Pinch of salt
- 3 teaspoons fresh grated ginger (if you find ginger too strong reduce to 2 tsp)
- 1/2 teaspoon nutmeg powder
- Juice of 1 lime (we like lime so we use 2)
- 3/4 cup olive oil
- 1/4 cup apple sauce
- 1/4 cup coconut milk
- 1 1/2 cups grated parsnip (2 medium parsnips)
- 1 1/2 cups grated carrot (2 medium carrots)
- 1 1/2 cups icing sugar
- 1 1/2 tablespoons coconut milk
- 1 tablespoon lime juice
- Zest of half a lime
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Grease and flour a large Bundt tin.
- Grate the parsnips and carrots and set aside.
- Grate the ginger and set aside.
- In a large mixing bowl sift the flour, xanthan gum, baking powder, bicarbonate soda, salt, fresh ginger and nutmeg. Mix until combined.
- Add in the olive oil, coconut milk, apple sauce and lime juice. Mix until combined and then fold in the parsnips and carrots.
- Pour the mixture into the tin and bake in the oven for 50 minutes. The cake is ready if a toothpick inserted in the cake comes out clean.
- Let the cake cool in the tin for 10 minutes and then invert on a wire rack. Allow to cool.
- Now for the icing. In a small bowl, whisk together the coconut milk and lime juice, gradually adding in the icing sugar. Once it has reached a thick, yet still able to drizzle consistency pour it onto the top of your cake.
- Sprinkle the top of the cake with finely grated lime zest.
If you want more recipes like this check out our cookbook Let Them Eat Good Cake
This recipe is gluten free, dairy free, egg free, and nut free.
We hope you love it like we do.