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30-day Wheetabix Flax Meal Bundt Cake

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A spin on the regular and standard 30-day Muffin, and now I created my own 30-day Wheetabix Flax Meal Bundt Cake


  • 2 cups crushed Weet-Bix
  • 1½ cups GF All Purpose
  • 1 cup Flax Meal
  • 1 tsp salt
  • 2½ tsp bicarbonate of soda
  • 1 cup coconut
  • 1 cup fruit cake mix (or any other fruit or mix you wish to use)*****
  • 2 eggs
  • 1½ cups Demerara brown sugar
  • 2 cups coconut milk
  • ½ cup oil
  • 1 tsp vanilla essence
  • 5ml Xanthan gum


  1. Combine all the ingredients in one big bowl and mix together well.
  2. Start and combine all the ingredients listed above, working your way from the top and working your way down the list.
  3. The cake batter can be stored in the fridge in a sealed container for up to a month.


  1. Fill a well-greased Mini-bundt Pan ¾ full and bake at 200C / 400F for ±20 minutes or until a skewer comes out clean.
  2. You can serve it warm with a glass of fruit juice or as I usually do, freeze each bundt cake for an easy breakfast snack at work with a cuppa coffee.

*****And the best part, other than the smell of freshly baked mini-bundt cake wafting through the house, is that you can make them as healthy as you like.

Each time you can use something different like:

  1. chopped nuts
  2. dried fruit
  3. blueberries
  4. seeds
  5. grated carrot
  6. spices

the possibilities are endless.

Prepared, tried, and tested by Esme Slabs

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4 thoughts on “30-day Wheetabix Flax Meal Bundt Cake”

  1. Hi Candy. Thank you so much for popping over and your lovely feedback. I love to try and tweak my recipes to be more healthy and this one turned out very well, although I say so myself. I thoroughly enjoy it with a steaming cuppa coffee. Hope you try it and it would be lovely it you can let me know what you think of it.

    I would lime to take this opportunity to invite you to also share a link at my weekly linkups. Hope to hear from you again.


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