This cake is a real treat, it also has a good degree of fibre which should help people with BS-C – however do be aware of the fibre and introduce slowly if your bowel is not used to it. It is sweet, vegan, egg and wheat free and low fodmap.
50g ground flaxseed
400g Gluten Free self-raising flour
125g chestnut flour
1 teaspoon ginger
2 teaspoons cinnamon
½ teaspoon of ground cloves
100g chopped pecan nut
1 teaspoon vanilla essence
150g castor sugar
200g brown sugar
150ml hazelnut oil
1 ¼ teaspoons gluten free baking powder
Prepare 2, 7 inch cake tins
Mix the flaxseed with water and leave in the fridge for 30 minutes.
Add the dry ingredients (flour, ginger, cinnamon, cloves and ginger) to a bowl
Grate the carrot using a food processor using the grating accessory and add to the flour – mix well.
Chop the pecan nuts and add to the flour, mix.
Add the flaxseed and water mix to the food processor using the usual blade and blend for 20 seconds.
Add to the processor the sugar and vanilla essence and blend for 20 seconds and then whilst the processor is mixing drizzle in the oil slowly.
Pour this mix into the flour, nuts and carrots and mix well. If too stiff add 100ml of water – the mix should look like a cake mix.
Add the mix to the two cake tins and bake at gas mark 3 (165 degrees C) until a skewer/cake tester comes out clean from the mix.
The cake will rise and may crack a little on the surface but trim off the and turn the cake upside down for decorating.