BY Ceres Organics


Ready in 1 hour | Serves 16


1 cup Organic Sultanas (or raisins)

1 tablespoon Organic Spelt Flour, White, Mini-pack

1¼ tablespoons Organic Ground Flaxseed

5 tablespoons warm water

2½ cups Organic Spelt Flour, White, Mini-pack

1⅓ cups Private: Organic Panela Sugar

1 teaspoon sea salt

1 teaspoon baking powder

½ teaspoon baking soda

2 teaspoons Organic Ground Cinnamon

2 teaspoons Organic Ginger Powder

2 cups applesauce, no sugar added

⅔ cup Organic Olive Oil, Extra Virgin Cold-Pressed


Preheat your oven to 175°C. Use olive oil to grease a bundt pan and then dust it with a bit of spelt flour. If you don’t have a bundt pan, this website has some tips for converting pans and baking times.

Toss the raisins with the one tablespoon of flour and set them aside.

Now you’ll make your flax egg. Combine the ground flaxseed and warm water in a small bowl. Set aside to for 5 or so minutes while you prepare the other ingredients, allowing the mixture to thicken.

In a large bowl, whisk together the dry ingredients.

In another bowl, whisk together the applesauce and olive oil. Add your flax egg and stir well.

Add the wet ingredients to the dry ingredients and stir until well combined.

Fold in the raisins you dusted with flour. Transfer the batter to the bundt pan, and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or almost clean. Transfer the cake to a wire rack to cool.

Slice and serve. It’s delicious as is, but with a bit of coconut yoghurt would not be a bad idea either.