Juicy Buckwheat Cake with Chocolate, Carrots and Apple

It's the weekend, it's snowing outside and in here, it's warm and cosy. A perfect afternoon to bake a cake, invite friends over for tea and coffee and enjoy the run-up to Christmas.
Here's one of my favourite cake recipes and, best of all, it's gluten-free...



Juicy Buckwheat Cake


  • 150g buckwheat flour
  • 30g corn starch (Maizena)
  • 1 tsp baking powder
  • 150g ground almonds
  • 100g bittersweet chocolate
  • 1 pinch of cinnamon
  • 200g butter
  • 5 eggs
  • 100g fine caster sugar
  • 1 tart apple (such as Boskop)
  • 2 carrots
  • 100g frozen raspberries
  • ½ jar of whipping cream
  • 1 tsp caster sugar for the whipping cream
  • icing sugar for dusting
  • 1 pinch of salt


  1. Preheat the oven to 180°C (fan). Grate the chocolate. In a bowl, combine the buckwheat flour, corn starch and baking powder, then add the almonds and chocolate.
  2. Melt the butter, separate the eggs. Whisk the cinnamon and the butter with a hand blender until creamy. Add the egg yolks bit by bit, then stir in the chocolate and almond mixture.
  3. In a separate bowl or high container, whisk the egg whites with a pinch of salt and the caster sugar until they form soft peaks. Carefully fold them into the flour mixture.
  4. Peel and finely grate the apple and carrots. Grease a 26cm cake tin and lightly dust it with gluten-free flour. Now pour in half the batter, sprinkle the grated apple and carrots on top and then fill in the rest of the batter. Spread out evenly.
  5. Bake the cake in your preheated oven for 50 minutes. After 30 minutes, cover with some aluminium foil. Just before the end of your baking time, whisk the whipping cream with a teaspoon of sugar and heat up the raspberries in a pan. Remove the finished cake from the oven, let it cool down a little, dust with icing sugar and serve with whipped cream and warm berry sauce.


Was du sonst noch brauchst: 26cm Kuchenform, Alufolie