Apple Cinnamon Buckwheat Cake

Buckwheat is one of my favourite gluten-free flours to bake with (yep - that’s right - no wheat in buckwheat!) and packs a powerful nutritional punch as well!

Buckwheat (it’s actually a seed!) can be found in the form of flour, grouts, noodles or flakes, and they can all be found very easily in your local supermarket or health food store.

I particularly like buckwheat for endo-warriors because:

🎗 It’s gluten-free (no inflammation from gluten) & versatile (great for pancakes!)

🎗It’s high in magnesium! And endo gals need magnesium so much!

🎗It’s a good source of fibre. Our guts require fibre. We need to poop regularly for a healthy GI system and to eliminate toxins from our system (think excess estrogen).

🎗It also contains B vitamins, iron and zinc which are often depleted if you have endo, & manganese which helps the break down of foods!

So let’s eat some cake!

Just so you are aware, this is not a very sweet cake. If you like your cakes sweeter, consider adding more rice malt syrup or serve it with a berry or apple puree, or coconut yoghurt.

Apple Cinnamon Buckwheat Cake

1/2 cup extra virgin olive oil
3-4 medium sized organic apples, grated
90 mls plant-based milk
340g buckwheat flour
1 teaspoon baking (bi-carb) soda
2 tsp gluten-free baking powder
2 tsp cinnamon
1/2 cup organic rice malt syrup
2 Tbsp flaxmeal
1/3 cup coconut yoghurt
2 tsp vanilla extract

To top the cake before baking:
2 Tbsp desiccated coconut
Handful of whole almonds

1) Grate the apples.

2) Blend all ingredients (except toppings). It’s important to blend the ingredients well.

3) Pour into a 20cm lined, springform tin. Sprinkle with the desiccated coconut and decorate with almonds (press in a little).

4) Bake at 180C for an hour (depending on your oven, check at 50 mins! When it’s done, the cake should be coming away from the edges of the tin).

Happy Baking!