What could be tastier than a slice of deliciously fragrant and freshly baked cake? This gluten-free buckwheat cake is quick and easy to make, providing you with a healthy snack for the coming days, whether at school, at work or simply at home.
Buckwheat is not a cereal, but a naturally gluten-free seed. It is also an excellent source of proteins (up to 15% of the seed) and is rich in the essential amino acids arginine and lysine, which are underrepresented in many grains.
The cake is given a little bit of extra zing with the addition of Biotona Ginger. This ginger comes from Peru and is more intense in flavour and more aromatic than the more common ginger that comes from India.
|Ingredients (for 20 cm spring form)|
|Buckwheat flour (or use half buckwheat and half spelt flour)||180 g|
|Biotona SuperSweet (sub coconut sugar)||80 g|
|Biotona Ginger||1 teaspoon|
|Baking powder||1 teaspoon|
|Baking soda||½ teaspoon|
|Fine sea salt||¼ teaspoon|
|Almond milk, unsweetened||120 ml|
|Orange juice||120 ml|
|Maple syrup||2 tablespoons|
|Coconut oil, melted (sub olive or grapeseed oil)||60 ml|
|Apples, sweet and juicy||2|
|Slivered almonds||A handful|
|Mixing bowl, whisk, 20cm spring form, baking paper, oven|
- Preheat the oven to 180C.
- Add flour, Biotona SuperSweet, Biotona Ginger powder, baking powder, baking soda, salt, and cinnamon to the mixing bowl. Mix to combine.
- Add almond milk, orange juice, maple syrup and oil, use a whisk to combine into smooth batter, but don’t overmix.
- Fold in chopped apples.
- Line the bottom of a 20cm spring form with baking paper and lightly grease the sides. Transfer cake batter to the form.
- Sprinkle slivered almonds on top. Bake for 23-25 minutes, until golden brown on top. Let cool completely before removing from the form.