Seeded Buckwheat Snack Cake

Healthy, almost low-fat snack cake perfect with a cup of tea or in a sack lunch. Gluten Free, Low Cal, Soy Free.

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Servings 18people
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Healthy, almost low-fat snack cake perfect with a cup of tea or in a sack lunch. Gluten Free, Low Cal, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 5
You:
Rate this recipe!
Servings 18people
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Healthy, almost low-fat snack cake perfect with a cup of tea or in a sack lunch. Gluten Free, Low Cal, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Snack Cake
  1. Preheat oven to 350°F. Oil or line a 9x9-inch cake pan with parchment paper.
  2. Mix the peanut butter and evaporated cane juice until smooth. Add the applesauce, then eggs, and mix until combined.
  3. Combine the flour, buckwheat, baking powder, salt and xanthan gum and add to the peanut butter mixture. Mix until smooth. Stir in the seeds.
  4. Bake at 350°F for 20 minutes until the edges are slightly golden and a tester comes out clean. Let cool completely then cut into 18 servings.
Icing Optional
  1. Once cake has cooled, prepare icing. Mix powdered sugar and milk until smooth then drizzle onto the top of each serving.



    Makes 18 servings.
Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.