Appelsiinilla ja kanelilla maustettu bataatti-tattarikakku
I was lucky enough receive Clearspring’s new buckwheat range to try as part of their #justaddbuckwheat campaign. It included their instant buckwheat porridges, buckwheat pasta, instant buckwheat and buckwheat flour. The whole range is organic and it has been designed to be easy to use, whilst being packed full of nutritional goodness.
Buckwheat is naturally gluten free, and unlike its name suggests, is not related to wheat at all, but rather rhubarb. It is a good source of magnesium,vitamins B2 and B3 and has been shown to aid quality of sleep, weight maintenance and lower cholesterol and blood pressure.
Although I have used buckwheat before, the new range inspired me to come up with some different ways to incorporate it into my diet. So, as anyone who has seen my blog before knows, I always seem to gravitate towards cake and the buckwheat flour seemed a good fit to make a gluten free vegan loaf cake.
Not only is this cake crazy easy to make, but it has the added benefit of being vegetable based for added nutrition. The cake isn’t too sweet, so feel free to be generous with a citrusy icing. The buckwheat gives the loaf a wholesome texture and the sweet potato keeps the cake moist. I like to top mine with pistachio and brazil nuts and some extra grated orange zest.
The whole range is not yet available in Finland, but you will find their Buckwheat flour in some shops.
For other cake ideas, try clicking Chocolate Orange Baobab Cake with Citrus Cashew Cream Cheese Frosting , Vegan Easter Simnel cake and Vegan Black Forest Cake (Schwarzwald torte)
Orange and Cinnamon Sweet Potato Buckwheat Cake
325g cooked sweet potato
1 tbsp apple cider vinegar
zest of an orange
4 tbsp coconut oil, melted
4 tbsp maple syrup
2 tsp vanilla extract
4 tbsp water
1 tsp baking powder
140g Clearspring organic buckwheat flour
1 tbsp cinnamon
to decorate: (optional)
icing sugar, orange juice and zest, dark, chopped pistachios, brazil nuts, dried rose petals
Preheat the oven to 180 degrees. Mix all the dry ingredients in a large bowl, set to one side.
In a food processor add all the wet ingredients and blend until thoroughly mixed and smooth.
Pour the wet mixture on to the dry ingredients and give the whole thing a good mix.
Spoon into a lined 1 lb loaf tin (roughly a 1 litre loaf tin) and bake for around 30 mins, until a skewer inserted into the cake comes out clean.
Leave to cool and decorate as you wish. I made an icing from icing sugar and a little orange juice, which i drizzled over the cake, as well as some melted vegan chocolate. I then sprinkled the cake with a little orange zest, chopped pistachios, brazil nuts and dried rose petals.