Gluten-Free Buckwheat Honey Cake with Paleo Fudge Sauce
A gluten-free, fudge topped cake ready in 60 minutes
I've been dabbling with alternative baking for a while now as many of my friends are gluten-free, paleo or vegan. But never have I made something as divine as this cake, for such little effort.
My husband, who's somewhat of a cake expert and snob declared this recipe 'amazing' and every time I check on it in the fridge there's another slice missing. Best of all, I feel pretty smug serving this amazing cake to my family and then telling them it's so good for them.
This fudge is also a revelation, and is just as good as the original stuff but suitable for Paleo and Primal dieters. Within my group of Paleo friends, some eat buckwheat (a pseudo-grain) and some don't so always check with the person you're serving to. Whether they can eat this cake or not, the fudge sauce is amazing enough to be eaten by itself off a spoon.
Buckwheat honey cake recipe
- 120g butter, at room temperature
- 1 c plain yogurt
- 2 large eggs
- 1 cup raw honey, liquid
- 1 tsp vanilla extract
- 1 pinch sea salt
- 1.5 c raw buckwheat flour
- 1 tsp cinnamon powder
- 1.5 tsp baking powder
I only use raw honey, but most of the ones you can buy are crystallised and impossible to pour. This runny, raw honey is perfect for pouring into cake batter or mixing into my Paleo fudge sauce.
Can't find buckwheat flour near you? This brand is great, and can be used for so many things. Make French buckwheat galettes, flat breads, cakes and gluten-free porridge. Buckwheat has a lovely nutty taste and is full of minerals.
- Preheat the oven to 180C.
- Whisk together the softened butter, yogurt, eggs, honey, vanilla extract and salt until well combined.
- Sprinkle the buckwheat flour and baking powder on top, and mix until combined
- Bake for 35 minutes or until a toothpick inserted in the centre comes out clean.
Rate this buckwheat cake recipe
Paleo Fudge Sauce recipe
I've spend months looking for a perfect Paleo fudge sauce recipe, and this is the best out there. It's a mix of several different recipes, chosen for taste (of course) but also how easy and quick it is to make:
80g dark chocolate
1/2 c runny (raw) honey
1/3 c coconut milk
1/8 c cocoa powder
1/2 tsp vanilla extract
pinch of sea salt
Combine all ingredients in a small, heavy-bottomed saucepan (I use a small French copper pot).
Bring to a simmer over low heat, and let simmer 5 minutes.
Let the sauce cool 10 minutes before pouring over your cake, ice-cream or straight into your mouth.