What if I told you this cake wasn't just an ordinary cake...what if I told you this cake is free from gluten, wheat, animal products and refined sugar, yet is still super delicious...
I give you this soft, sweet buckwheat cake topped with a spiced caramelised streusel topping.
I'm trying to cut out wheat and sugar at the moment, to try and sort my health out! But that doesn't mean less baking or less blogging! I love good food, so it just means I have to be clever about the way I bake and cook! Exciting times are ahead guys! Exciting, healthy-yet-delicious times!
For the cake
1C almond milk
1tsp apple cider vinegar
1 1/4C wholemeal buckwheat flour
1tsp baking powder
1/2tsp baking soda
Dash of salt
1/2C vegan margarine
3/4C coconut palm sugar
2 small apricots, chopped
2 large strawberries, chopped
For the topping
1C coconut palm sugar
2Tbsp ground cinnamon
1/4C buckwheat flour
2Tbsp vegan margarine
Preheat the oven to 350. Grease a square cake tin with margarine or oil and set aside.
In a measuring jug or small bowl combine the milk and vinegar and set aside to curdle. In a large mixing bowl cream together the margarine and sugar until fluffy. All at once add the dry ingredients and the milk mixture and beat until smooth and any big lumps are gone. Pour into the cake tin and smooth over with a knife or the back of a spoon. Sprinkle the fruit over the batter and set aside.
Make the streusel by combining all the ingredients in a mixing bowl and, using your hands, crumbling them all together until the mixture resembled breadcrumbs. Spoon the topping onto the cake mixture and bake for 40-50mins, until a skewer inserted into the centre of the cake comes out clean. (However the streusel mixture will be quite sticky/soft) Remove from the oven and allow to cool completely before slicing and devouring.
This cake is wonderful for brunch, as it is not overly sweet and is nice and filling!
-Have any of you tried any gluten free or sugar free recipes?