Buckwheat is a new discovery of ours and can I just say WO! My husband has a serious wheat allergy similar to anaphylaxis so having wheat in the house is not an option. Not only is Buckwheat gluten free, it is also GRAIN free!
Buckwheat is actually a seed that comes from the same family as rhubarb and though it can be quite bitter, it is easy to sweeten and is a fantastic replacement for other flours! It also contains healthy vitamins and minerals and this cake has the added health benefits of raw cacao powder, maple syrup and tahini icing 🙂
- 2 cups Buckwheat flower
- 1 tbs. baking soda
- 2 pinches of Himalayan sea salt
- 2/3 cup of real maple syrup (or to taste)
- 1/2 cup of raw cacao powder
- 2 tbs. apple cider vinegar
- 1 1/2 cups of water
Mix the dry ingredients first and then add in the wet ingredients. Bake at 355 F for 30 minutes in a cake tray greased with coconut oil. We used a glass dish. The sweetness in this cake is not as sweet as you would get in a regular chocolate cake. Adjust the syrup to taste or add other sweeteners if you prefer.
- 1/2 cup of tahini
- 1/4 cup of maple syrup
- 2 tbs. of coconut oil
- 2 tbs. of raw cacao powder
- A dash of cinnamon
Mix the icing well and once it’s spread on top of the cake put it in the fridge to keep it solid.
On top of the cake I added strawberries and pumpkin seeds but you can decorate to taste 🙂
XO Anya Grace