Buckwheat Cake BETTER
I guess this is one of those days. This is 6 th consecutive site in the last 30 minutes that has a chocolate post. And I am absolutely loving the inclusion of buckwheat in here. I cant wait to try this one out. Have never used buckwheat in a dessert before.
I used buttermilk instead of yogurt, I used light brown sugar in the cake part and white sugar in the meringue part. I used 72% chocolate and thought that might be too much, so I put an extra 2 Tbs of sugar into the meringue. It probably would have been fine without.
I just used almond meal in some raspberry financiers. This cake has many of the components of a financier and I love the buckwheat flour. I will be trying it soon. Would be interested to know what the rest of your meal included.
David, this cake looks amazing and I so want to make it however, I live in a small town and cannot find buckwheat flour, I can find Quinoa flour, can I subsitute or should I wait until I go to the city and try and find the buckwheat flour. Thanks for your help.
By chance I had all of the ingredients for this cake in my kitchen so it was made last weekend. What a treat! It manages to be both deep and rich in flavor and light in texture. Thanks so much for it, and for helping me use up those odd bits of almond meal and buckwheat flour. A very nice winter treat.
Just made this cake last night and after i put it in the oven i realized i forget the butter!!Well, it is delicious without it! How odd, but true.I will try again tomorrow with the butter and wonder what that will be like.What do you think of this? I almost feel like just keeping the recipe as is but without butter.
This cake is easy to prepare. Start by preheating your oven, then add the maple syrup, olive oil, unsweetened applesauce, coconut milk, vanilla extract, apple cider vinegar, salt, and cocoa powder to a large mixing bowl. Use a whisk to mix those ingredients well.
Grease a 9 inch baking pan with olive oil, then cut some parchment paper and place it on the bottom of the pan. Your goal with the parchment paper is for it to cover most of the bottom of the pan without climbing up the sides of the pan. I prefer to use a round shaped pan because I think a round cake looks prettier with the glaze dripping down the sides, but a square pan is absolutely fine too.
When a friend asked me to bring dessert to dinner the other night, I cheated and peeked ahead at the recipes in the back of David's book, and discovered this Breton Buckwheat Cake with Fleur de Sel. It's a simple, deliciously dense, buckwheat flour cake that can be baked off in a tart or cake pan. You'll love it. You can serve it with any sort of seasonal fruit compote. I imagine a dollop of floppy whipped cream would be great - or, do as I did and whisk a splash of maple syrup into greek yogurt on your way out the door and serve that on top (or to the side) of each slice.
I made David's recipe verbatim, but for those of you who are interested, I imagine you could experiment with various flours - for ex: whole wheat pastry flour in place of the all-purpose flour. Or another kind of flour in place of buckwheat flour (teff?) - for an entirely different cake. David notes that if you don't have buckwheat flour, you can substitute one cup (140g) of all-purpose flour for the buckwheat. Also, if you don't have fleur de sel, use a light tasting sea salt, one that is not finely ground, or in a pinch kosher salt will work too. Well wrapped in plastic, this cake with keep for up to four days at room temperature. You can also wrap it in plastic, and then in foil and freeze it for up to two months.
An all-natural carrot cake recipe. It is dense, rich, rustic, walnut-studded and carrot-flecked. Sweetened with dates and ripe bananas, it doesn't need any added sugar beyond that. Topped with cream cheese frosting.
We decided to make it a double layer cake with a raspberry jam and fresh fruit filling and then drizzle it with our Sweet Cashew Glaze and finally top it with some fresh fruit. It was divine! Dad LOVED it!!! He said it was the best cake he ever ate, which says a lot.
As you know, we are long-time cooks, not formally trained chefs. I am not going to pretend to understand all the fine nuances and scientific data/formulas for baking. Baking IS a science, but I do know this much, I know how to create a recipe for a great cake.
We placed 4 bowls side-by-side and measured out all the dry ingredients into 2 separate bowls, then measured out all the wet ingredients into 2 separate bowls and then combined the wet and dry ingredients to create two 8-inch cake rounds. We just think that 5 teaspoons of baking powder into one batter would be over-reactive and may not turn out a great cake.
My mom always made the best buckwheat rolls and pancakes. I have fond memories of them while growing up. Dad used to head south to the next county, Homes county, deep in Amish country, to get coarsely ground buckwheat flour. Mom would always make the best buckwheat pancakes with this flour. Of course, since the flour was coarsely ground, it would sit like a rock in your stomach, very hearty!
We made this cake with Easter in mind. We wanted to create a sweet and healthy treat that featured a plain and simple cake with fresh fruit. We then jazzed it up a little with some jam and a glaze, but those are all totally optional. We hope you give this recipe a try!
If you try this cake recipe, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
1- Preheat the oven to 325F/180C; Line a 7 inch springform cake pan with parchment paper or grease it with cooking spray (you can use a larger one up to 9 inch, keep in mind the cake will take less minutes to cook). Set aside.
You know how pound cakes work, right ? You weigh the eggs, and add the same weight in sugar, melted butter, and flour. This means these ingredients each form a quarter of the batter, hence the French name, four-quarters. The English name comes from originally using a pound each of the ingredients, but that yields a pretty big cake. The French ratio allows for more flexibility.
And it is a recipe that lends itself to variations with remarkable grace; my favorite kind of recipe for sure. Today I will share one of my favorite riffs: the buckwheat and chocolat pound cake.
In this spirit, I make a pound cake with 100% buckwheat flour (this makes it gluten-free) and fold a generous amount of chocolate chips (or chopped chocolate) into the batter. The result is deeply flavorful, fluffy and moist, with chocolate in every bite, and a lovely crust dotted with sugar, my signature touch.
You will also notice that I give you the option of using coconut butter here, a magical ingredient I told you about here and here. In baking, it can replace regular butter, and here the coconut note is hardly noticeable against the buckwheat and chocolate.
Buckwheat flour is my favorite alternate flour to bake with. Then adapting my most dependable old chocolate layer cake recipe into a gluten-free one, using buckwheat, was a no-brainer. Not a single ingredient was altered. Nor was any measurement touched. And it worked! So beautifully that this has really become my go-to glutenfree chocolate cake recipe.
Despite all that frosting and the jam filling, the cake is not achingly sweet. I did choose a jam that's got a sour note to it and there is cocoa in the frosting and in the batter. Over the years, I have dialed down on the sugar used in the cake from 1 1/2 cups ( yes, I'm shuddering too!) to 3/4 of a cup. Trust me, it only makes the chocolate flavor stand out more.
The cake is soft, moist and so luxurious. Look at that crumb....! The deep, rich, dark chocolate flavor comes through beautifully. The frosting is creamy velvety smooth. And yet it doesn't feel too heavy at all. So go ahead have two slices, enjoy.... It's a chocoholic's dream come true!
So if there is one no-fail chocolate cake recipe you need, this is it, folks! Whether you choose to make it with all-purpose or buckwheat flour...this really is it. I hope you will try this and enjoy it as much as we do.
made this cake using an eggless chocolate cake base. The ganache and the orange marmalade option worked amazingly well :). Will be trying out this buckwheat version soon.. Thank you for the lovely recipe :).
Hi Kinjal, I haven't tried making this cake without egg, but you could try using 4-5 tbsp Greek yogurt. Or flax egg, 1 tbsp flax meal mixed in 2.5 tbsp water. This is replacement for 1 egg. Good luck, please do let me know how this turned out for you. ?
Hi Jemima, with the right side down, I mean, the top should be facing down. This will be your bottom layer. I hope this clarifies your query. Sorry for the confusion! ?Do let me know how the cake turned out for you.
I absolutely love baking with buckwheat flour. It has a robust, earthy flavor and impressive nutritional profile. Paired with a high-quality raw cacao powder and extra virgin olive oil, you get a phytonutrient-rich healing dessert!
Both buckwheat flour and cacao powder are rich sources of flavonoids and polyphenols. These compounds have numerous beneficial impacts on different systems in the body. Did you know that polyphenols interact with the gut microbiota and act as prebiotics for beneficial bacteria? Gut microbiota "eat" these polyphenols and break them down into smaller bioactive compounds that are more easily absorbed into systemic circulation. Anything that enhances the growth of beneficial bacteria can help to reduce the numbers of more harmful bacteria. If you want to support immune functions, decrease brain fog, increase energy, and feel more alive, then eat foods daily that help your beneficial gut bacteria thrive. Not only do food compounds like resistant starches do this, but plant chemicals like polyphenols do as well! 041b061a72