Everyone needs an easy, go to, crowd pleasing cake. From tea and cake in the afternoon with the mum in law, to kids lunch box filler, to being able to serve warm with custard as a dinner party dessert, to being able to use for a decadent french toast – Yes, I really did just imagine that moment out loud! This little beauty does it all.
It is easy on the digestion with no gluten nor grains and low to no fructose. Buckwheat is a gluten free fruit related to rhubarb, with easily digestible protein and B vitamins. Coconut flour is a high fibre, dense flour derived from coconut flesh. The butter and eggs added to the mix make this cake a great, nourishing treat for grown up and kids alike. Still thinking butter, eggs or saturated fats in general are bad for you? This is a great myth buster article here.
What’s the choose your own adventure part you say? Read on.
Might have to do that and show you all pics to lead by example, being the selfless person I am of course!
Enjoy this nourishing, digestible delight that’s kind to your liver – although with a selling pitch like that, you might not even try to make it! Eat it warm from the oven for the ultimate treat. Too delicious!
Real Food. Happy Bodies.
Choose Your Own Adventure Cake Recipe
25-40 minuted in oven
25-40 minuted in oven
- 3 whole eggs
- 80 ml melted butter, ghee or coconut oil
- 150 g rice syrup (if you’re not fructose free, feel free to use 120ml honey. I’ve been 90% fructose free for nearly a year now, and I feel great for it)
- 30 g coconut flour
- 80 g buckwheat flour (or tapioca flour)
- 2 tsp cinnamon
- 1 tsp vanilla bean powder or 2 teaspoons liquid extract
- 1 tsp aluminium free baking powder (Bob’s Red Mill is a great brand)
and then your choice of
- 80 g 85% chocolate, rough chopped
- 1 pc over ripe banana, fine chopped
- 80 g frozen raspberries or blueberries, melted with 1 tablespoon rice syrup for 5 minutes on the stove
- 80 g super finely chopped sweet red apple
- 40 pcs dried cranberries (less because of the high sugar content)
What I love about approaching baking this way, is that you can commit one base recipe to memory and change up the added little treat to keep it interesting – as if you are the master of 5 cake recipes! Shhh, they’ll never know!
Preheat oven to 170C / 340F
Melt your butter on a very low gentle heat and turn heat off, allowing to cool.
Wet bowl: Beat your eggs and rice syrup for 2 minutes until you can see lots of air bubbles. Use an electric beater.
Dry bowl: Put your 2 flours in, baking powder, cinnamon and vanilla (if it’s the powder… if you’re using extract, then it should be in the wet bowl) and mix through well.
Add your butter to your wet bowl now that it’s a little cooler and stir through gently.
Combine both bowls and let stand for one minute. It will thicken.
Now, add your flavour choice from above, just stirring in roughly with the spoon.
Pop into a baking paper lined loaf tin, muffin cups (mini or large), or an 18 x 24cm baking dish as I did, for a cake about an inch high. Bake for 25-40 minutes, depending on oven and cake tin size. Basically, just keep an eye and do the skewer test. It will come out clean when ready.
It’s a sturdy number, so you could bake several batches for birthday cakes and layer with whipped cream or coconut cream and cover with icing and decorate for parties too, I imagine.