• Rose

Buckwheat Apple Cake

I have been experimenting with using more buckwheat flour and this was a great recipe. I didn't change a thing besides baking it in a glass baking dish rather than a loaf pan. Bake time was 45minutes.


Ingredients: (serves about 10-12)

  • 2 cups apples, chopped (from 2-3 medium apples)

  • 1 small apple, sliced (for decoration)

  • 2 tsp cinnamon (for apples mixture)

  • 1 Tbsp of coconut oil

  • 1 1/2 cups buckwheat flour

  • 1 Tbsp cinnamon (for the batter)

  • 1 1/2 tsp baking powder

  • 1/2 tsp sea salt

  • 6 Tbsp butter (vegan option: use vegan butter)

  • 1 cup plain greek or sheep’s milk yogurt (vegan option: try full fat coconut yogurt or cashew yogurt)

  • 2/3 cup of coconut sugar

  • 2 eggs (vegan option: use 2 flax “eggs”)

  • 1 Tbsp vanilla extract (or 1 vanilla bean)

  • 1 Tbsp coconut sugar, for topping

  • 1/2 tsp cinnamon, for topping

How to:

Preheat the oven to 350ºF/180ºC (I used a mini toaster oven and had to crank up the heat to 190/200ºC for optimal results). Line your loaf pan with parchment paper (or coconut oil). Note: I oiled the parchment paper with coconut oil to be sure the cake wouldn’t stick to it.

Toss the chopped apples, 1 Tbsp of coconut oil and 2 tsp of cinnamon together in a large bowl; set aside.

In a medium bowl, stir the buckwheat flour, 1 Tbsp cinnamon, baking powder, and salt together. Set aside.

In the bowl of a stand mixer, beat the butter until light and fluffy. Add the coconut sugar and then the yogurt and beat until well combined. Then, add the eggs, and vanilla, mixing until smooth. Slowly add the flour mixture, stirring until just combined*.

*If you don’t own a stand mixer (like myself), simply cream the butter and coconut sugar first together. Then add the beaten eggs. And finally add the yogurt and vanilla. After that, proceed with adding the flour mixture, stirring until well combined. I used a whisk for this process and it worked out fine ;).

Fold in the cinnamon apples.

Combine the coconut sugar and 1/2 tsp cinnamon in a small bowl for the topping. Slice your small apple to use for decorating on top of the cake.

Scoop the batter into the prepared cake pan, smoothing with a spatula. Then add your decorative apple slices and sprinkle the cinnamon-coconut sugar mixture on top. Bake at 350ºF/180ºC for about 1 hour, until a toothpick comes out clean. Allow to cool in the pan for about 10 minutes before removing to a wire rack to cool.

Store leftovers, tightly wrapped, in the refrigerator.

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