Redcurrant, Almond and Buckwheat Cake
  • 140g buckwheat flour (1 cup)
  • 100g ground almonds (1 cup)
  • 50g desiccated coconut (1/2 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • pinch of sea salt
  • 2 eggs
  • 120ml maple syrup (1/2 cup)
  • 120ml olive oil (1/2 cup)
  • 1tsp vanilla
  • Topping:
  • 250g redcurrant (1½ cups) plus extra for decoration
  • 30g flaked almonds (1/3 cup)
  • 1tbsp coconut sugar
  1. Preheat the oven to 200°C (180°C fan)
  2. Grease and line 9" round spring form cake baking tin.
  3. In a bowl whisk together buckwheat flour, ground almonds, desiccated coconut, baking powder, bicarbonate of soda and salt and set aside.
  4. In a electric hand or stand up mixer whisk the eggs and maple syrup for about 5 min until double in volume, add olive oil and vanilla and mix for 2 more min.
  5. Add the dry ingredients to the mixture and mix until combined.
  6. Spoon the mixture into your prepared tin and level the surface.
  7. Top with redcurrant, flaked almonds and sprinkle with coconut sugar.
  8. Bake for about 40-45 min or until a cocktail stick comes out clean.
  9. Remove from the oven once ready and leave to cool down for 30 min before removing from the tin.
  10. Place on a cake platter and arrange some redcurrant on top if you wish.
  11. Dust with coconut flour or icing sugar.
  12. Enjoy!
Recipe by Nirvana Cakery at