This cake is delightfully fragrant and tender with the comforting flavour of apples and a lovely subtle colour 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.
½ cup buckwheat flour ¾ cup sorghum flour ¾ cup potato starch 1 teaspoon xanthan gum ½ teaspoon of 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
• 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 centre rack for 40 to 45 minutes, or until a knife inserted into the centre 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.