Buckwheat flour tends to have a particular and strong flavour, and I am usually loathe to use it outside of very specific applications. However, the ingredients in this cake balance it all perfectly and there is nothing about this cake that isn't just delicious. It's just ... lovely.
Don't bother me I'm imagining it with fresh strawberries that have been sliced and stirred together with a touch of maple syrup and a pinch of sea salt, all spooned over top, releasing all their secrets ...
Sorry, what did I miss?
Anyway, this cake is just a perfect spongey lovely cake. I can't wait to make it again.
square silicone cake pan
1 cup millet flour
1 cup buckwheat flour
1/2 cup tapioca starch
1 tsp xanthan gum
1/2 tsp sea salt
1/2 tsp tonka bean powder
1 tsp baking soda
1 tsp cream of tartar
1 cup coconut sugar
1/4 cup coconut nectar
2 tbsp apple cider vinegar
1 tsp vanilla extract
1/2 cup coconut oil
1 1/2 cup warm water
preheat the oven to 345 degrees
1. combine the ingredients from part d and set aside
2. in a bowl, mix the ingredients from a) and b) -- thoroughly combine
3. stir c) and d) together
4. mix the wet and dry ingredients together -- I like to use a whisk
5. pour the batter into the silicone pan and bake at 345 for 45 minutes
(or bake as individual cupcakes for about 35 minutes)
45 minutes 345 degrees