As requested, here is my gluten and dairy free version of Alice Zaslavky's delicious Golden Bundt Cake. I found her original recipe in our well-used and ABIA award winning copy of "In Praise of Veg".
We have a surplus of zuchini in the garden at the moment and this recipe is a very delicious way of eating them up! Even our boys will eat it, and they don't usually like zucchini 😘.
Glorious Gluten-Free Golden Bundt Cake
Ingredients:
olive oil, to grease fluted ring tin
225 g grated zucchini (I use Bianco Di Trieste Zucchini, my favourite, pictured here.)
100 g caster sugar
finely grated lemon zest and juice of 1 lemon
1 tablespoon finely chopped lemon thyme or regular thyme leaves
180 ml light olive oil or macadamia oil
3 eggs, room temperature
1 cup almond milk (or milk of your choice)
1 teaspoon apple cider vinegar
160 g brown sugar
40 g dessicated coconut
250 g gluten-free self raising flour (I use Orgran)
125 g gluten-free plain flour (I use Orgran)
1 teaspoon gluten free baking powder
pinch of salt
90 g sifted icing sugar
Method 2:
Preheat oven to 160°C and grease a 25 cm fluted ring (bundt) tin with olive oil.
Add grated zucchini, castor sugar, lemon zest and chopped thyme into a bowl and mix. Let stand for approximately 10 minutes.
Add oil, eggs, milk, apple cider vinegar and brown sugar to the bowl and mix well.
Add the coconut, mix well.
Add the flours, baking powder and salt, stir without over mixing.
Pour mix into the fluted tin and bake in oven for approximately 1 hour, or until a cake skewer inserted into the cake comes out clean.
Leave the cake to cool in the fluted ring tin whilst making the lemon icing.
To make the icing, place sifted icing sugar into a small bowl, add 1 tablespoon of lemon juice and stir. You can continue to stir and add 1 teaspoon of lemon juice at a time, until you have a smooth, spoonable icing consistency.
Invert the cake onto a cake rack and spoon over the icing. Allow the icing to slowly drizzle over each side of the cake.
If you have any cake left over the next day, you can keep this cake covered in the fridge for up to a week. I like to reheat a slice up in the micowave for 15-30 seconds, it is then warm and tastes like it has just come out of the oven.
Note - I use a Thermomix (TMX) to make this cake. I "grate" the zucchini and "finely chop" the thyme in the TMX first, together, on speed 4-5. I then add the remaining cake ingredients, in the stages described above, to the TMX bowl and mix on speed 3-4. I don't make the icing in the TMX.
Bon appetit!
Please share in the comments section how you find this recipe and if you add in any modifications.
xx F