Breakfast Friday | Gingerbread Buckwheat Cake
/My deepest apologies for the Breakfast Friday delay.
Someone made this cake yesterday and someone forgot to add molasses in the batter.
someone <----> me
Yesterday I was thinking…this is good, but something is missing. Why is the cake so light in color?
Oh. Possibly because I used maple syrup instead of molasses. I had a spice cake, but not a gingerbread spice cake.
On the bonus side, now I have TWO breakfast cakes all to myself. And this cake is definitely breakfastable every day of the week. It’s lightly sweetened and absolutely packed with the with the good stuff, like protein, fiber, healthy + satiating fats, and so much flavor.
This is not dessert cake served for breakfast. This is every day breakfast cake.
It’s just like the pumpkin buckwheat bake for two that I made a few months back, but supersized.
A giant buckwheat bake you can survive on all week long and it’s just as easy to mix up as the single serving portion.
But to make things a little more fun I also whipped up an almond butter glaze to bathe your cake in.
If you’re looking for a festive + healthy holiday breakfast this is most definitely your answer.
Buckwheat Spice Breakfast Cake
gluten-free, dairy free // yields 1, 9x9 pan
A lightly sweetened + fragrantly spiced healthy breakfast cake.
for the cake:
- 1 1/4 cups light buckwheat flour, ground from raw buckwheat groats
- 1/2 cup + 2 tablespoons almond meal
- 2 tablespoons coconut sugar, or sucanat/pure cane sugar
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon clove
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup unsweetened almond milk
- 2/3 cup unsweetened applesauce
- 3 1/2 tablespoons molasses
- 2 teaspoons pure vanilla extract
- 3 tablespoons unrefined coconut oil, melted and slightly cooled
for the almond butter glaze:
- 1/4 cup natural almond butter
- 3-8 tablespoons unsweetened almond milk
- 2 teaspoons pure maple syrup, optional
- 1/4 teaspoon cinnamon
Preheat your oven to 350* F and line a 9x9 pan with parchment, or grease thoroughly. Stir the flour, meal, sugar, spices, baking powder, and salt in a large bowl until well mixed. In another bowl whisk the eggs together. Then whisk in the milk, applesauce, molasses, and vanilla until fully combined. Whisk in the coconut oil, then pour the wet into the dry ingredients and whisk or stir until just combined [when you no longer see dry flour].
Pour the batter into your pan and spread evenly. Bake for 28-33 minutes and test with a toothpick for doneness. You want the toothpick to be slightly sticky, not gooey or dry. Allow to cool for 10-15 minutes before slicing.
Stir the almond butter and milk together in a bowl until the mixture resembles a thick but pourable sauce. Add more milk if needed to smooth out. Stir in the maple syrup and cinnamon until combined. Pour over cake or serve on the side. It takes a minute or two to reach a smooth consistency. If you want more of a spread rather than a sauce use less milk.
notes: To freeze leftovers: Allow cake to fully cool. Cut into the serving size you want and wrap with plastic wrap then place in a freezer bag and squeeze the air out before sealing. Defrost overnight in the fridge and then reheat in a pan with a little coconut oil over medium heat. Light buckwheat flour can be ground in a blender, coffee, grinder, magic bullet, etc. Use raw buckwheat groats and grind until soft + flour-like in texture. Sift if needed.
[yesterday’s forgotten molasses version below]
How are we nearly HALF WAY through December? I mean, HOW?
Happy weekend!!
Ashley
