Buckwheat Berry Cake

This was a recipe I promised a while ago but just never had the chance to type it out. The Buckwheat berry cake. This is what started out as an initial birthday cake which than changed into the eggless mudcake  recipe which I posted earlier and the reason for the change was simply because I used egg replacer instead of eggs and sort of didn't like the cake as much as I had expected because it came out quite dense. SO inorder to prevent this from happening stick with the real eggs!!!!! Buckwheat is an acquired taste for many and if you want to go with it because you have recently gone onto a gluten free diet than this cake is definately for you. All the ingredients I used are gluten free. 

Ingredients: - 

1 Cup Organic Buckwheat flour

1 Cup coconut Sugar or Xylitol

1/2 Cup of Cashew Butter or organic butter whichever you prefer

2 Tsp Baking Powder

1 Tsp Vanilla

4 Organic eggs

1/2 Cup of coconut milk or coconut cream 

Optional 1/2 Cup of Cacao powder (really does add to masking the buckwheat taste, but remember cacao is really bitter too so be careful with how much you use) 

Method: - 

Preheat the oven to 180 degrees. Beat the eggs, sugar and butter till light and fluffy. Add Vanilla and baking powder to the mixture. In a seperate bowl sift the flour and Cacao powder together and then add to the mixture. Mix for approx 2 mins until everything is mixed well together and the batter appears to be thick and fluffy. 

Place into two 9 inch baking trays that have been greased and lined with baking paper and place in the preheated oven for approx 30 - 35 mins. Always test the cake with a skewer if the skewer comes out clean it is ready if it comes out with batter on it then put it back in the oven for a further 5 mins. 

I used the same jam that I used in the eggless mudcake recipe, to join the layers together and also used tofutti for the top of the cake.