Choose your own adventure Cake

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!

DSC_3090


tea cake slices flour and cinnamon bananas

Real Food. Happy Bodies.




Print Recipe
Choose Your Own Adventure Cake Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Cook Time 25-40 minuted in oven
Servings
1 cake
Cook Time 25-40 minuted in oven
Servings
1 cake
Votes: 0
Rating: 0
You:
Rate this recipe!

INGREDIENTS

  • 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)

INSTRUCTIONS

  1. 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!
  2. Preheat oven to 170C / 340F
  3. Melt your butter on a very low gentle heat and turn heat off, allowing to cool.
  4. Wet bowl: Beat your eggs and rice syrup for 2 minutes until you can see lots of air bubbles. Use an electric beater.
  5. 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.
  6. Add your butter to your wet bowl now that it’s a little cooler and stir through gently.
  7. Combine both bowls and let stand for one minute. It will thicken.
  8. Now, add your flavour choice from above, just stirring in roughly with the spoon.
  9. 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.
  10. 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.

Comments 24

  1. Hi Alex,
    This cake looked so exciting that I went out on Sat to buy the ingredients I was missing – Rice syrup and coconut flour. Unfortunately I went to 3 stores and had no luck. Do you have stockists you suggest? It got me to thinking that a really useful resource for your website would be a glossary of ingredients (and other products). Why you use them (or why avoid them), as well as suitable substitutes, and then easy suggestions of where to get them. I don’t want to end up with cupboards full of ingredients that I only use once a year, so some substitutes would be good. I love your recipes, and can’t wait to try this one.

    1. Post
      Author

      Hi Mary, Thank you so much for the feed back & your gorgeous willingness to go out and buy all the ingredients. I’m so sorry you ran into trouble on the rice syrup and coconut flour. Any health shop would have them or my fave online, organicsonabudget.com.au which is a great virtual grocery store. I am in the middle of building a resource page you shall be super pleased to know. Can’t wait to share 🙂

      1. Hi Alex,
        Wondering if I could use quinoa flour or other gluten free flour instead of buckwheat flour?
        Can’t wait to try the recipe! Thanks. 🙂

        1. Post
          Author

          Yep. I’m sure they would be fine Lindy. Probably not amaranth or bessan flour though as it’d be too savoury 🙂

  2. Thank you so much for this recipe. I finally had the chance to make it today and used a ripe banana. After I had put it in the oven I thought I could have put in some chocolate nibs as well but that might be for next time. I ended up putting a chocolate glaze (no sugar one from David Guillespie’s book “Sweet Poison” on the top and it is “fantastic!” according to my 9 year old son once he arrived home from school! Will definitely make it again. I got my rice syrup from Coles and my local health food store is where I get all my other bits and pieces including coconut flour. I am learning so much a the moment and definitely learning a lot from you Alexx, so thank you once again! 🙂
    ps it was only as I was about to put it in the oven I realised there was no timing in the recipe so just kept an eye on it!

    1. Post
      Author

      Jill! I totally remembered the timing was missing yesterday and subsequently forgot to update – many thanks for the reminder. All done now! Am so glad you love it too. I was alone on the first day I made it (had to test all the adventures of course!) and it was a rather dangerous ‘wellness bake’ situation 😉 Lovely to have you on the journey Jill. Aren’t your little people lucky they’ve got a curious mum xx

  3. Hi. I’ve made this a few times and a few variations, find it’s a bit of trial and error with the baking time and variations but love it…and my little one (nearly 2) loves being allowed to have cake! I am having trouble finding vanilla powder though, any recommendations where to get it?

    1. Post
      Author

      I agree on the baking time Jacqui. One really just has to watch it after 20 minutes and also factor one’s pan / baking dish choice. Am so glad you and your little one are enjoying the recipe. All children should be allowed cake!! Not sure if you’re based in Australia, but Loving Earth brand do a beautiful vanilla powder. The jar will last months and months of baking. Available at organics on a budget 🙂

  4. Hi Alexx,
    Just wondered if you could convert the gram measurement you have listed for the Rice Malt Syrup into mls please? Really looking forward to making this one – thank you!
    Cheers,
    Kirsty

    1. Post
      Author
  5. Hi Alexx, its birthday time in my house again for my 4yr old this time and was looking to make this cake (easier than the key lime pie LOL)!
    Anyway would it taste ok just plain without any of the additional flavourings ie can I make it to be similar to a butter cake taste?
    Also if I have a big rectangle cake tin, is it safe to double the recipe to fill one cake tin instead of multiple batches (several cakes together)?
    Many thanks,
    Shenoha x

    1. Post
      Author

      Yes, much easier. Definitely double batch it for one cake is fine… I’d add an extra 10-15g butter if you’re doing plain and want a buttery cake flavour. It’ll be perfect! You could also increase the vanilla bean powder a little by 1/2 tsp. Enjoy and please send me a pic. My little 4 year old loved this for his birthday! x

  6. Hi Alexx. I made this cake this morning and I love it! I used chopped banana and chocolate. It was lovely and moist. I’ve been following recipes with coconut flour and finding them too dry. Thanks for sharing.

    1. Post
      Author
  7. Is it 40grams or 40 individual cranberries?! 🙂
    Hoping to try it tomorrow, any tips for doing this in. Thermomix?

    Thanks heaps!

    1. Post
      Author

      Hi Sveta. 40g of cranberries. And for Thermomix I’d melt butter in there, then added everything else on top being careful to add the eggs last, and then blend sp 6 x 5 secs one way and then sp 6 x 5 seconds reverse. That outta do it x

  8. Thank you!! This turned out perfect! So nice and chewy and moist, I added 1/3 of a banana too, next time will reduce one of the sweeteners as cranberries are so full of flavour!

    1. Post
      Author

      So glad you loved it Sveta. Yes, depending on ripeness of fruit / sweetness of cranberries, it can mean reducing sweetness elsewhere x

  9. Hi Alexx, just wondering what you recommend replacing coconut flour with? I’m currently following the RPAH elimination/failsafe diet and cannot have this. As I know it soaks up heaps of moisture I was unsure of quantity as well as type of replacement flour. Thanks!!

    1. I’d just times the coconut flour portion by 3 so do 90g of whatever GF/ suitable flour you can use IN ADDITION TO the other flour measurement x

  10. This is a fantastic base mixture – thanks so much for sharing Alexx. I made lemon and rhubarb muffins and they were a hit with the family. Love your recipes, everything I have made so far has been delicious. I can’t stop raving about you to my friends and family!

    1. Post
      Author

      Aw thanks so much Rachel. Makes me happy to know you’re enjoying the food. Who’s got time for crappy recipes? I sure don’t so I definitely don’t put anything up that isn’t a cracker! Love the sound of rhubarb and lemon – yummy x

Leave a Reply

Your email address will not be published. Required fields are marked *