Today is my friend Radha Prasad’s birthday, and we’re staying out at muriwai beach for a few days, so it was definitely a cake occasion. There was only one small glitch in my plan: Today happens to be ekadasi, a day that happens twice a month, during which practitioners of some yoga paths choose to refrain from eating grains and beans. “A cake without grains?” I hear you say. Well, lucky for us, buckwheat technically doesn’t count as a grain, and neither does quinoa.
Buckwheat flour is great. I love it so much. The only thing is that it has quite a drying quality- it tends to yield baked goods that have very little moisture. However.. bananas balance out the drying effect of the buckwheat, so buckwheat banana cakes are sure to be a winner!
1.5 cups buckwheat flour
3/4tspn baking soda
1/2 cup carob powder
1 tspn cinnamon powder
1 cup sugar
3 bananas (brown bananas are great!)+ 1 for slicing over the top
1 cup oil (I used sunflower)
1/4 cup water
1 tbspn apple cider vinegar
Preheat the oven to 180°C. Mix together all the dry ingredients in a bowl. Then, using a stick mixer, a fork or your hands (I used the latter) mush the bananas into a nice gooey liquid. Add all the wet ingredients to the dry ingredients and mix well. Grease a cake pan (mine was 10 inches/ 25 cms diameter) and pour in the cake mixture which should be pourable but not too liquidy. Bake for 35-40mins until a knife comes out clean. Dust top with carob powder and slice a banana over the top. So easy! That’s all there is to it. 🙂