Redcurrant, Almond and Buckwheat Cake (gluten-free)

Wholesome moist gluten-free cake topped with redcurrant and almonds.

Last week my lovely yoga teacher Dina has invited me around to pick some redcurrant from her garden and all that lovely redcurrant has made it into this beautiful seasonal cake. Inspired by my Rhubarb and Strawberry Hazelnut Cake recipe this is a lovely wholesome and moist gluten-free cake fit for a summer party. So in case you’ll find yourself with some redcurrant this summer not knowing what to do with it, this might just be the recipe to try:)

I have used a mix of buckwheat flour, ground almonds and desiccated coconut to create a gluten-free mix and maple syrup to naturally add just enough sweetness. The redcurrant gives this cake a lovely edge and a very interesting flavor. You can make this cake look extra special by arranging some more redcurrant on top and around the cake and dusting with some coconut flour for a lovely finish.

Continue to Content

Yield: 9" cake

Redcurrant, Almond and Buckwheat Cake

Print

Wholesome moist gluten-free cake topped with redcurrant and almonds.

Prep Time 10 minutes

Cook Time 50 minutes

Inactive Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

• 1 cup buckwheat flour (140 grams)
• 1 cup ground almonds (100 grams)
• 1/2 cup desiccated coconut (50 grams)
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• pinch of sea salt
• 2 eggs
• 1/2 cup maple syrup (120 ml)
• 1/2 cup olive oil (120 ml)
• 1 teaspoon vanilla

Topping:

• 1 1/2 cups redcurrant (250 grams) plus extra for decoration
• 1/3 cup flaked almonds (30 grams)
• 1 tablespoon coconut sugar

Instructions

1. Preheat the oven to 400 °F (200 °C), 350 °F fan (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!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 383Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 47mgSodium: 356mgCarbohydrates: 34gFiber: 4gSugar: 17gProtein: 7g

Similar Posts:

• Summer Berry Cake (vegan & gluten-free)
• Raspberry Peach Crumb Cake (vegan & gluten-free)
• Spiced Apple Cake (vegan & gluten-free)
• Strawberry Thyme Hazelnut Cake (vegan & gluten-free)
• Banana Bread with Chocolate Chunks ( gluten-free)