200g gluten free flour
25g ground almond
25g buckwheat flour
Pinch of Xanthum gum
2 teaspoon mixed spice
250g grated carrot
300g soft dark brown sugar
120ml Sunflower oil
1tsp cider vinegar
120ml coconut milk
2 x flax egg (1 tbs ground flaxseed + 3tbs hot water = 1 x flax egg)
2 x parchment lined cake tins 6" - 10cm or a deep cake tin
Place coconut in a sauce pan with the coconut milk, bring to the boil and leave to stand until the coconut has absorbed the milk and cooled.
Prepare flax egg by adding 3 x tablespoons of hot water into 1 x tablespoon of flaxseed stir and leave to stand for a few minutes until the mixture responds to stirring in a gloopy egg elasticity way.
Place all the dry ingredients in a large mixing bowl
Add all the wet ingredients oil, flax egg, carrot, vinegar and coconut
Stir until all the ingredients are combined if the mixture is a little stiff add a little more milk of your choice.
Pour the mixture into your lined cake tins and bake for 35/45 mins until springy and sponge like. When ready remove the oven (carefully as hot) and place on a baking wire to cool.