I’ve made this cake a total of 4 times in the last week for a few reasons. It takes 5 minutes to make, 35 mins to bake, tastes amazing and is good for you. The ‘tricky-ness’ level is super low, and you can eat this bread hot straight out of the oven, spread with (real) butter, or as I have been the last couple of mornings, toasted and drizzled with olive oil and a big dollop of natural yoghurt on top.
I have included 2 fruit ingredient options here. The original inspired by Belle Gibson is made with blueberries, however I personally prefer the apple and date as the apple keeps the bread more moist, though it will hardly last more than a day in your house.
I have experimented with coconut flour and almond flour for gluten-free cakes and muffins before and they really struggle to get any of the ‘fluffiness’ that a traditional flour cake can get. This absolutely takes the…errr…cake in that department and I am a convert to buckwheat flour for baking after making this.
Buckwheat is a plant cultivated for its grain-like seeds, and also used as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb. This means buckwheat can actually be eaten by those with coeliac disease or gluten intolerance.
It is high in protein, and rich in iron, zinc and selenium. Buckwheat also has a large amount of antioxidants. Read about some more amazing benefits of buckwheat here.
Go forth and bake.
What I used:
- 1 1/2 cups buckwheat flour
- 1/2 cup olive oil
- 3/4 cup almond or soy milk
- 1/2 cup coconut sugar (you can use 1/2 cup of rice malt syrup and it will work just as well)
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp bi-carbonate of soda
- 1/2 tsp apple cider vinegar
- 3/4 cup blueberries(OR 1 grated apple + 6 chopped dates + 1 tsp cinnamon powder)
What I did:
- Mix all wet ingredients together except fruit
- sift flours into wet ingredients and mix until combined
- add fruit and mix until combined
- pour into a greased and lined (or floured) loaf pan
- bake in a 170 C oven for 35 minutes or until firm
- allow to sit for 5 minutes before turning out onto a cake rack.
NOTE* The icing is simply coconut cream spread over the top with the warmth of the cake melting it. We use coconut cream like cream, icing or butter in our home. 🙂