Buckwheat Cake By Pankaj Bhadouria

Buckwheat Cake

Chef Pankaj Bhadouria shares gluten-free cake recipe using buckwheat flour, oats and wheat flour. This cake is a perfect option for calorie-conscious people. Try this recipe at home. It never fails to impress.
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Serves

1

Cooking Time

45 Min

Meal Type

cake

Preparation Time

12-15 Min

Difficulty

Medium

INGREDIENTS

  • 90 gm buckwheat flour
  • 40 gm of wheat flour
  • 45 gm oats
  • pink salt as per taste
  • 1 tsp baking powder
  • 1/4 cup ground almonds
  • 90 ml extra virgin coconut oil
  • 90 gm of brown sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 3 tsp warm milk
  • 1/4 cup apricots

PREPARATION

  1. 1

    In a bowl, add buckwheat flour, wheat flour, oats, pink salt as per taste, baking powder. Add ground almonds and mix it well.
  2. 2

    In another bowl, add extra virgin coconut oil, brown sugar and whisk it well for 7 - 8 minutes. Add eggs and whisk it too.
  3. 3

    Add vanilla essence and mix it. Add warm milk and mix again. Mix the dry ingredients in the wet ingredients. Add apricots and mix it.
  4. 4

    On a greased baking tray, pour the cake batter and bake it in a preheated oven at 180'C for 45 minutes.
  5. 5

    Brush the cake with a mixture of cinnamon and honey and leave it cool for 10 minutes.
  6. 6

    Cut the cake into pieces and serve.
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