Get Baking This Delicious Cake using Our Bee Pollen and New Buckwheat Flour!
Makes an 18” cake
- 1 ½ cups grated carrot (approximately 2 carrots)
- 1 tbs ground chia
- ½ cup orange juice (or water)
- ¼ cup coconut oil – melted
- ½ cup coconut syrup
- ½ cup blanched ground almond flour
- 1 cup buckwheat flour
- Zest from a whole lemon and approximately 1 tbs lemon juice
- 2 tsp ground ginger (or mixed spice if preferred)
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tbs coconut oil
- 1 tbs cocoa butter
- 1 tbs lemon juice
- 1 tsp coconut syrup
- 1-2 tbs bee pollen
-Mix the chia and orange juice with the syrup, lemon juice and melted coconut oil and set aside.
-Mix the dry ingredients together in a large bowl, then mix the grated carrot through. Add the liquid ingredients and stir until evenly mixed and a soft thick batter is formed.
-Spoon the mixture into a prepared round cake tin and smooth the top with the back of a damp spoon.
-Bake at 180C for approximately 30 minutes until a skewer comes out clean and the top springs back a little when pressed.
-Allow to cool fully before glazing.
-To make the glaze; melt the cacoa butter and coconut oil together then add the syrup and lemon juice. Allow the glaze to set so that it is only just runny- ideally it will lay on top of the cake and not soak in. Sprinkle the bee pollen over the wet glaze. You could add a little coconut sugar on top for a crunchy topping.
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