Wednesday, June 4, 2014

Buckwheat Raisin Carrot Cake

Yes, despite the "wheat" in buckwheat, buckwheat is actually gluten-free!  Hurrah.  While healthy, filling and tasty, I recommend a combination in flours when using buckwheat, as it provides a distinctive texture and taste.  It will also slightly darken your recipes, as seen in the above photos.  The slightly speckled look is pretty cool though--so try swapping out some of your preferred flour substitution for a new look and flavor in your recipes!

This is a fun, versatile recipe that can be converted into healthy baked donuts, muffins, or a cake.  I based it loosely on a recipe I found online, and though I cannot attest to the taste of the original recipe, I think this one turned out pretty great.

As mentioned earlier, the cake has an interesting color; the buckwheat yields a darker hue and the ginger and carrots contrast against it nicely.  So while it looks uber healthy and bland, it is actually quite a medley of complimenting flavors, without being overly sugary like so many carrot cakes are.

Buckwheat Raisin Carrot Cake

 yields 6 "donuts" and one 8" cake


1 heaping cup shredded carrots
1/2 cup raisins  
1/3 cup unsweetened shredded coconut
1/3 cup crystallized ginger, finely diced
1 cup buckwheat flour
¼ cup brown rice flour
¼ cup gluten-free oat flour
1/4 cup coconut palm sugar (or date sugar)
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1-1/4 teaspoon cinnamon
1/2 cup maple syrup
4 eggs (or ½ cup flax meal mixed with ¾ cup water)
1 teaspoon pure vanilla extract
3 Tablespoons coconut oil, melted



1. Mix together the shredded carrots, raisins, ginger, coconut, flours, coconut palm sugar, baking powder, salt and cinnamon.
2.  Preheat the oven to 375 degrees. Grease a cake pan and/or donut pan with coconut oil or nonstick spray.
3.  Mix the maple syrup, eggs (or flax meal for a vegan option), coconut oil and vanilla into the first mixture.
4.  Pour the batter into the desired pan(s) and bake for 20-30 minutes (less for the donut pans, more for the cake pans) or until the cake rises and an inserted toothpick comes out clean.
5.  Remove from the oven and let cool completely before glazing or frosting.

Optional glaze: coconut milk, organic powdered sugar, maple syrup to taste.  For thicker frosting, use slightly softened coconut butter or nondairy butter of your choice.

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