This gorgeous gluten-free cake is a delight all-year round. It’s a festive and beautiful cake especially when baked in an artisan bundt form. You can dress it up with hydrangeas, roses or red amaryllis in the center. Or lay fruit inside the individual waves. You can add glazing or just dust with sugar or coat with almond flakes. The possibilities are endless and you are sure to impress everyone!




Prep time

15 minutes

Baking time

45 minutes




  • 300g carrots (grated)

  • 1 apple (cut into 1-2cm pieces but not rasped)

  • 50g chestnut flour

  • 75g rice flour (plus extra for dusting the baking tin)

  • 160g ground almonds

  • 100g whole cane sugar

  • 2 tbsp Fabulously Dutch spiced coconut blossom sugar

  • ½ tsp salt

  • 4 eggs (split) + 1 egg (whole)

  • 90ml sunflower oil

  • 1 tsp tonka bean (grated)

  • 2 tsp cinnamon powder

  • ½ tsp clove powder

  • 1 tsp vanilla powder

  • ½ tsp nutmeg (grated)

  • ½ tsp mace powder

  • ½ tsp cardamom powder

  • 100g marzipan

  • Butter for greasing the baking form

  • Flaked almonds

  • Caster sugar for deco dusting


  • Grease and flour-dust the baking form. Sprinkle the almond flakes around carefully and set aside.
  • In a mid-sized bowl add the whole cane and the spiced coconut blossom sugars. Stir in the sunflower oil. Add the egg yolks, 1 whole egg and beat the mixture (with an electric mixer) until it is smooth.
  • When the egg-sugar-oil mixture is ready, add salt, all the spices, ground almonds, chestnut and rice flours, stirring continuously. Add finally the carrots and apples. Incorporate all into a thick yet flowing batter and set aside.
  • Pre-heat the oven to 175 ºC.
  • Roll out your marzipan into a sausage (ca. 3cm diameter). Then cut it up completely into discs of 3mm thickness. Set aside.
  • Beat the egg whites very stiffly. They should be so stiff that cutting with a knife through them leaves a visible line that stays. Fold them in by ⅓, then another ⅓ and then the last ⅓.

    Folding in the egg whites in clusters will give you an airy and lofty batter. And that is what you are going for here.
  • Using a spatula transfer ½ of the batter carefully into the bundt baking form. Then arrange your marzipan discs on top that layer, making sure it is at least 1cm away from the sides (otherwise it will melt and leak out, making your cake stick to the cake form or worse burn the sugar into the sides). Pop into the oven for ca. 45 minutes. We recommend covering the cake for 30 minutes and removing the cover during the last 15 minutes. You could use a piece of round cut aluminum foil for this purpose.
  • Let the cake cool off completely before removing from the form – otherwise you risk tearing it. Dust with a little caster sugar, arrange flowers in the middle and voilá your sweet delight is ready for enjoyment 😀

Here are the exact things we used:

  • Apples: we used Pink Lady
  • Carrots: we used Winter Carrots (they are sweeter)
  • Rice flour: we used brown rice flour
  • Chestnut flour: we used Pit&Pit
  • Ground almonds: we buy ours in bulk from the Sligro Forepark, Den Haag
  • Whole cane sugar: we used Oerzoet
  • Spiced coconut blossom sugar: an original Fabulously Dutch recipe, you can find it here
  • Cardamom: you can buy the seeds online at the Kruidenkaravaan and we used own mill from WMF to grind them (if you try these you’ll never want to go back to pre-packed powder…)
  • Mace: we bought ours at the Sligro Forepark, Den Haag
  • Cloves: you can buy online at the Kruidenkaravan
  • Cinnamon: we used Ceylon
  • Vanilla powder: we used Jacob Hooy
  • Tonka beans: a true divine rarity, we bought ours at the Sligro Forepark, Den Haag
  • Salt: we used Jozo met Jodium
  • Eggs: for us there is only those from the local farmer, free range chickens living a happy and healthy life
  • Sunflower oil: we used cold pressed Ölmühle Solling from Pit&Pit
  • Flaked almonds: we buy ours in bulk from the Sligro Forepark, Den Haag
  • Caster sugar: we used organic Poedersuiker from De Nieuwe Band
  • Marzipan: we used Alnatura
  • Table runner: made by Fabulously Dutch, alas sold out already…
  • Bundt baking tin: Nordic Ware
  • Doily: ours is out of production alas, you can try this one instead